Convection Cooking 1.
Foods lose less moisture and retain nutrients.
The Internal Temperature in the Convection Oven is easily regulated since the Fan keeps the hot air constantly circulating so the food cooks uniformly. Convection Heat Seals and Browns the foods . Some manufacturers place the fan on the Outside of the oven - blowing Cool Air into the Oven Chamber through Wall Slots. The Oven should have an Inner Wall with a Parabolic Shape to ensure the Maximum Air Circulation. Since Forced Air Seals the Outside Surface, meats and poultry do not need to be basted.