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Turbo Cooker vs. Convection Oven

What is a convection oven?

A convection oven takes hot air that is created by the heating elements in the oven and then circulates it with a built in fan.

The advantage is more even heating and faster cooking time,typically up to 25% faster.

How a Turbo Cooker compares:

  • -Instead of dry heat being circulated, Turbo Cookers create a convection process with steam.
  • -Steam is moisture it will render more tender and moist results.
  • -Steam permeates the pours of the food and infuses the seasoning, marinate, rub or condiment that is on the food,into the pours, creating more flavorful results.
  • -Steam is ambient unlike forced circulating dry heat/air.
  • -Steam circulates and penetrates all around food, for example; stacked vegetables on the steam rack will all cook evenly, or a whole chicken in the base will cook as evenly as a steam rack full of vegetables or even a cake.
  • -Steam cooks faster than dry heat, a Turbo Cooker can cook up to 50% faster.
  • -Vegetables will not dry out because of the moisture.
  • -There is no flavor transference between foods cooked in the Turbo’s base and those cooked on the Steam rack.

In an oven (or convectional oven) you would roast a chicken in the Turbo you SteamRoast™ it. o Bake versus SteamBake™> o Grill versus SteamGrill™

What can’t a Turbo do better?

  • -So far, we have not tried for example baking cookies in the Turbo and even if we could the amount you could make would never match that of a oven but a Turbo can bake a cake and it is always moisture than any oven can accomplish.
  • -You can cook a whole chicken in the Turbo, cook it without the skin and still get a roasted browned texture and the meat will be more tender than a conventional oven – but you can only cook 1 chicken at a time.

Convection Oven Explained

Basic Features

First appearing in commercial kitchens in the 1950s today a convection oven can be a standalone countertop unit or part of an integrated range. A conventional oven merely surrounds food with hot air radiating from top and bottom elements.

Convection ovens circulate the air with a fan, usually from the back of the oven.

As a result, food cooks more quickly and evenly because hot spots cannot build up, and the internal temperature remains

In addition, conventional ovens can brown food unevenly, usually requiring the cook to turn dishes during cooking, while convection ovens give a uniform finish.

Convection Ovens are good at cooking:

  • . Large meals like turkey, leg of lamb etc.
  • . Roasting an entire bag of potatoes.
  • . Cookies.

Cooking Advantages

Because moving air transfers heat more quickly than still air, convection ovens reduce cooking times (up to 25%) and save energy (typically by 25 degrees).

Convection roasting brings out the best in certain dishes, yielding deliciously crisp skin on poultry, and flaky pastry and crusts on pies and croissants.

Vegetables caramelize quickly, giving crisp edges while the inside remains moist. For baked goods, expect lighter, taller and flakier pastries as the steam released by the butter expands more than in a thermal oven.

Convection ovens also help you cook many dishes simultaneously -- such as a holiday spread of roast bird and vegetables, or trays of cookies -- because the racks cook at a uniform temperature wherever they are placed.

Available Upgrades

The most efficient convection ovens have a third heating element behind the fan and In these ovens, the fan blows already hot air into the oven cavity. Less-efficient models place the fan outside of the oven and blow cooler air into the hot air. This results in an uneven temperature.

An upgrade to a convection oven is the Microwave Convection which is the combination of a convection oven and microwave.

The unit can be used as a microwave only or start with the microwave-only option first (because it is the fastest cooking mode) and finishing with the convection-only option (because this will produce more aesthetically pleasing food).

Convection microwave ovens that use the microwave mode and the convection oven mode together use the energy of a microwave and power of a convection oven.

Food cooks faster, and users enjoy the browning/crisping that results.

Issues

Not all foods are ideal for the dry, hot currents of a convection oven.

Baked goods such as souffles, for example, benefit from the humid air of a conventional oven.

Some cookies breads dry out too quickly before the inside is finished.

For the best results, ensure that air can circulate.

What is SteamCooking™

SteamCooking™ is the cooking technology/cooking technique that was developed in conjunction with Turbo Cooking. SteamCooking™ is the simultaneous combination of traditional cooking techniques incorporated with the use of steam.