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Rules for the roasting/baking process
Roasting process in a convection oven with air circulation
The roasting process in a convection oven is realized with the recirculation of hot air inside
the device. This allows even roasting/baking due to uniform temperature distribution.
The advantage of the convection oven consists in the fact that the different dishes can be
roasted/baked at the same time (when the cooking temperature is the same), without the
risk of mixing different flavors.
Variable parameters during roasting/baking:
temperature
time
amount
Temperature
A precise temperature adjustment guarantees proper roasting/baking of dishes, both on
their outer part as well as inside them.
Too low temperature causes rather drying of food than its roasting.
Too high temperature, however, can lead to burning of the food on the outside, and the
interior still remains raw (a phenomenon that is sometimes desirable, especially in case
of meat).
Time
This variable depends on the amount of food which are to be prepared.
The larger the amount is, the longer the roasting/baking times and vice versa.
Too short cooking times compared to the correct ones do not allow for full preparation of
food; too long cooking times compared to the correct ones lead to burning of food on the
outside.
Amount
The amount of food affects the cooking time. A larger amount of food always leads to
longer cooking times and vice versa.