Differences between static and ventilated oven

How many times have you wondered whether to use your oven in static or ventilated mode before putting a dish in the oven? Should pizza be baked in static or ventilated mode? Is it better to bake bread in a static or ventilated oven?

When it comes to baking, the choice between static and ventilated baking depends on the type of preparation and the recipe you want to make. These two cooking modes are based on a different operation, suitable for different types of dishes.

Modern ovens have both features, but if that’s not the case, don’t worry… you just have to learn how to modulate temperatures and cooking methods properly.

Static oven vs ventilated oven: the operating principles

Before understanding the difference between static and ventilated oven, it is necessary to understand how these two types of ovens work.

Static oven

Static cooking works by radiating heat through resistors located in the upper and lower part of the oven. The gas oven, for example, is static because it works by radiating heat from the lower part of the oven only. With this type of heat irradiation, cooking is slower and less uniform.

Ventilated oven

As the term suggests, this type of oven has a fan that moves the air inside it and allows food to cook more evenly and faster. Cooking in a ventilated oven generally creates a crust on the outside of the dishes, leaving the heart softer.

Differences between static oven and ventilated oven

Once you understand how these two types of oven work, it is clear that the only difference between the two is the type of cooking which, translated in practical terms, concerns the heat and the duration with which the food cooks.

There is a difference of about 20-25°C between the two ovens. But what does that mean? Technically, the ventilated oven cooks at temperatures about 20°C lower than the static oven. Thus, for example, if in a recipe it is indicated to cook a dish at 200°C in a static oven for 30 minutes, you will have to set the ventilated oven to 180°C and cook the dish for 20 minutes.

When to use the static oven?

The static oven is suitable for all dishes and dishes whose cooking requires rising, because these preparations must cook slowly and at a constant temperature. A little tip: if you are not using it, always remove the drip pan from the oven so as not to compromise the proper distribution of heat. With the static oven, you can cook:

  • breads
  • pizza
  • focaccia
  • meringues
  • buns
  • cakes
  • puff pastry

When to use the ventilated oven?

The ventilated oven is suitable for all dishes which do not contain yeast and which must have a soft and creamy centre. Small tip: cook several dishes at the same time in the ventilated oven because the flavors will not mix and you will save energy!

  • roasts
  • gratins
  • Pisces
  • vegetables
  • pies and quiches
  • cookies

How do I adjust the oven temperature?

When a recipe calls for fan-assisted or static oven cooking and you do not have this type of oven, adjust the recipe as follows:

Static oven > extend the cooking times by 10 minutes and increase the temperature by 20-25°C.

Fan-assisted oven > shorten cooking times by 10 minutes and lower the temperature by 20-25°C.

Read also: The best home pizza ovens

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