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Article: Cooking with convection: Oven option is gaining popularity.
- Article from:
- The Buffalo News (Buffalo, NY)
- Article date:
- January 24, 2007
CopyrightCOPYRIGHT 2007 The Buffalo News. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Janice Okun
Jan. 24--Convection ovens don't get much respect -- at least, that is, not in a lot of American kitchens that have them. The convection option, utilizing a fan to blow air around as the food bakes, has been the method of choice among commercial bakers for years. And it's become a much more common option in home ovens, too. The Association of Home Appliance Manufacturers report almost triple growth since the year 2000. In the home, convection is usually presented as an option in a conventional oven (sometimes called a radiant or thermal oven). Using the convection option is usually a simple matter of pressing a button. Why use ...