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HE 3-200 C O O P E R A T I V E E X T E N S I O N S E R V I C E U N I V E R S I T Y O F K E N T U C K Y • C O L L E G E O F A G R I C U L T U R E Portable Portable High-Speed convection ovens come in a variety CCononvvectionectionOOvvensens of sizes and shapes. They cook food in much Disadvantages of Features the same way as conven- ■ Convection Cavity Size. The oven should be tional ovens, except for large enough to satisfactorily hold Oven Cooking one major difference. the largest item you are likely to ■ Often requires pre-heating. bake or roast. Some manufacturers In addition to a heating offer expansion rings for cooking ■ Lid and/or total unit may be element, convection ov- large items, such as a turkey. When heavy to lift. cooking a whole meal, allow space ens use a fan which ■ Potential of burning yourself on between foods and around the forces the heated air hot oven sides and racks when sides to evenly distribute air. adding or taking out foods. around inside the cavity ■ ■ Close supervision is necessary if Materials. Some models are of the oven to surround used by or near children. made of durable, easy-care plastics. Others combine plastics with glass. the food being cooked. ■ Oven needs to be cleaned after The oven should be easy to clean. each use. Racks are generally made of heat- ■ May be bulky to store. and alkali-resistant materials or Advantages coated with nonstick finishes. of Convection Questions ■ Racks. These should adjust and Oven Cooking be convenient to use. A top rack You Should Ask Before may be used to hold down small or ■ Cooking speed is generally lightweight foods when cooking. quicker than a conventional oven Purchasing a Convection Items that cook the quickest should but slower than a microwave. Oven be placed on top racks for easy ■ removal. Racks that have narrow Foods retain moisture and ________________________________________ nutrients. spaces help keep small foods from 1. Will I use the oven enough falling through. Most manufacturers ■ Low-fat cooking is possible for to justify the cost? recommend that you pre-season the some foods. _____________________________________________ racks before first use. Afterward, ■ Foods can be evenly browned. 2. Do I have convenient using nonstick spray on racks helps ■ make clean-up easier. Many foods can be cooked space for use and storage? directly on racks. ________________________________________________ ■ Control Panels. Make sure ■ It is easy to see the food while 3. Do I have adequate electri- controls are easy to read and to it’s cooking. cal outlets? use. Some models have a safety ■ Whole meals can be cooked with _________________________________________________ shut-off. no flavor-transfer between foods. ■ ■ Convection oven simulates Thermostat and Timer. These several food functions — features would be on the control fry, bake, boil, grill, steam, broil. panel. The thermostat should have a range of temperature settings and the timer should have settings from a few minutes up to an hour. When AGRICULTURE • HOME ECONOMICS • 4-H • DEVELOPMENT ■ cooking time is finished, a buzzer Safety. The exterior surface may ■ Warranty. Warranties are either should sound and the oven should be too hot to touch during high- full or limited. Replacement parts shut off automatically. temperature use. The unit should and/or labor may be included in a shut off automatically when you limited warranty. Be sure you ■ Heating Element and Fan. All open the lid or door. You can use understand procedures and costs forced convection ovens have a instant-reading thermometers to for any repairs. Check to see if heating element and fan. The noise check foods for doneness. there is an 800 toll free number level should be low enough not to listed for additional information or ■ be irritating. The fan blade should Cleanability. Some models can answers to questions. be well protected. If blades become be washed by adding water and warped, the noise level increases. then running the oven at a low speed. Other models are dish- ■ Legs, Feet, Knobs, and Han- washer safe except for the fan. For More dles. They should be of non-heat- However, some parts may be too conducting materials and finishes large for some dishwashers. Do not Information should have no rough edges or put the fan assembly in water or the Check your library or local sharp corners. Legs, if long enough dishwasher. bookstores for additional to permit air flow beneath the oven, information on convection ■ offer some protection to the Energy Consumption. Wattage ovens. countertop on which the oven is rating for a portable convection used. Knobs and handles should oven is lower than that for a be positioned for easy grasp when conventional range oven. Heat loss the oven is hot. is high, however, because the portable ovens are not insulated ■ Lights. Indicator lights on the and generally are not constructed control panel and a light in the with an air space between the oven add to convenience. cavity wall and outer wall. With a fan blowing hot air around food, a ■ Operating Instructions. It is shorter cooking time and lower important to have clear, complete temperature may be needed. The yet concise instructions on how to lower energy use advantage may cook food in the forced convection not hold when large amounts of oven. food are cooked or when two time- use periods are needed. Generally, it may take several years for the savings in energy cost to equal the Prepared by: Suzanne Badenhop, initial cost. For maximum energy savings and efficiency in time and Family Resource Management Special- clean-up, cook more than one item ist. Adapted from a publication by at a time. Judith A. Wessel, The Ohio State University. Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, C. Oran Little, Director of Cooperative Extension Service, University of Kentucky College of Agriculture, Lexington, and Kentucky State University, Frankfort. Issued 11-94, File Copy Only Copyright © 1997 by the University of Kentucky Cooperative Extension Service. This publication may be reproduced in portions or its entirety for educational or non-profit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice..

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