What is the rotating heat?
The rotating heat or heat stained is a cooking mode which allows the heat to be distributed uniform in the oven thanks to a fan or a turbine that brews the hot air. It is built in the image of the traditional oven and its symbol is a fan inside a circle. The preheating time is divided by two thanks to the oven fan. The rotating heat allows you to cook at low temperature, defrost and cook several dishes at the same time. In addition, the cooking time is faster than with other cooking modes, making it an effective and versatile tool.
The advantages of rotating heat
The rotating heat is recommended when you want to obtain a uniform and fast cooking, such as cooking meat, vegetables or other preparations with a golden crust. It is ideal for cooking several dishes at the same time, thanks to the uniform distribution of heat. There is therefore no need to worry if all the dishes should be put in the same time. The rotating heat is also ideal for pastry, such as cookies, muffins and cakes, to obtain a homogeneous result while keeping the heart soft.
We advise to use it for: roasted meats such as chicken or turkey, pizzas, lasagna, gratins, chocolate softness, etc.
The disadvantages of the rotating heat
Many people use it with each cooking, to avoid the other unknown pimples displayed on the oven. Even if this mode seems to replace all the cooking modes, it is sometimes not recommended to use it. Due to the distribution of heat in the cavity, cooking temperatures may vary compared to those of a traditional oven. To obtain the same result, it is advisable to adjust the times and cooking temperatures, otherwise the food may burn outside before being cooked inside. Having more intense heat is not always the right solution. When making juicy meat, where times and temperatures must be very precise, it is not recommended to use the rotating heat. Similarly, to cook pastries such as soufflés or meringues, because it can create an overly powerful air flow which disturbs the texture or the rise of the preparation. Who wants to see his meringue fly away in the oven after hours of preparation?
What about the other cooking modes?
Traditional heat
Heat production is ensured by the resistors located at the top (vault) and below (sole), which makes it possible to create vertical heat. It is perfectly suitable for preparations that require slow and soft cooking. On the other hand, it is necessary to plan more time for preheating. It is recommended for dishes such as quiches, pizzas, soufflés and sponge cakes.
Ventilated heat
The ventilated heat is similar to the rotating heat, however its fan lights up at regular intervals. This allows better distribution of heat, for homogeneous cooking and a slight blower effect, ideal for cooking brioches or gratins.
Heat from below/ Sole
The heat at the bottom is very important for preparations where the heat must be concentrated from below, such as pizza dough in the pizzerias, or the pastry, cooked and golden choux dough without being too dried up on top.
Heat from above / or grill
The upper heat allows you to brown the surface of a preparation, while maintaining a tender interior. It is perfect for grilled vegetables, steaks but also bread, in order to obtain a crusted effect.
In conclusion, yes, the rotating heat is the queen between the cooking modes. However, there is no harm in playing with other features too, now that their uses are clearer. As with any electric machine, it is by doing that you learn!
