In what cases in which to use the rotating heat?
The rotating heat oven (also called ventilated oven) circulates hot air uniformly thanks to a fan. This allows food to be cooked faster.
Thanks to the more balanced heat, the oven programmed in rotating heat creates a crust outside the dishes while leaving the heart more tender, an ideal condition for succeeding in cooking a soft chocolate. Cooking a dish like roast chicken in a ventilated oven allows you to create a crisp surface and keeps juicy and tasty meat.
In what cases in which to use static heat?
This type of oven (also called traditional oven) produces heat thanks to resistors located in the upper and lower parts of the oven cavity. The heat is then more concentrated at the top and bottom of the oven, which causes more uniform cooking.
More fragile preparations, such as puff pastry or cakes, require soft and constant cooking, without air circulation. The meringue of a pavlova, for example, must cook slowly to obtain a cute and dried result on the outside and inside.
The difference between the two cooking
As indicated above, the ventilated oven cooks food faster. Conversely, the static oven is less powerful, but it cooks more uniformly and gently, which is preferable in many cases.
Another difference is the temperature indicated in the recipes.
Thanks to the fan, rotating heat cooking has a temperature of approximately 20 ° C greater than that of the static oven. Take the example of roasted vegetables: if the recipe indicates to cook them at 200 ° C for 45 min in a static heat oven, you have to adjust the temperature and the cooking time for a rotating heat oven. The temperature must be reduced to 180 ° C and the cooking time must be approximately 35 min.
The same goes for cooking a cake or, in this case, a Banana Bread: the recipe indicates that the device is cooked in a 170 ° C rotating oven for 40 min. With a static heat oven, the recipe must be adapted, the temperature rises to 190 ° C and the cooking time is extended up to 50 min.
However, it is always recommended to test the cooking with a knife to check if the cake is well cooked inside.
Also note: the grids and plates that remain in the oven during cooking. Remember to remove them to allow good distribution of heat and the dish to cook as indicated.
