Understanding conventional
ovens
Conventional range ovens heat the interior oven air and
walls with burners or heating elements usually placed at the bottom of the
cavity. The food cooks from the outside in as naturally occurring currents of
hot air pass around the food.
Several factors however decrease the efficiency of
conventional ovens:
1) Food naturally holds a cold pocket of air and moisture around its exterior,
deflecting the heated currents of air passing randomly around the cavity.
2) Different configurations of food items cause differing patterns of air currents, which in turn can affect the cooking process. Since heat rises, food in the middle racks is often undercooked while the food closest to the burner and the top is well done.
3) Cooking times for conventional range ovens tend to be
long and capacity limited, restricting food production efficiency.
