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CONVECTION
 
 

 

Everyone’s talking about convection.
What’s the story?

Confused about convection?  According to Encarta, convection means a circulatory motion in liquid or gas.  In the appliance world, this is achieved with the insertion of a fan into an oven cell.  But not all convection is the same. 

For the best performing convection ovens, make sure the oven offers European style convection which simply means that in the straight convection mode, the element heating the oven is around the fan OUTSIDE of the oven cavity.

 
     
   
     
 

This keeps the entire oven temperature much more even, which is great for multi-rack cooking.  There’s no more dodging a hot top or bottom element.  And with convection fans, size does matter.  American ovens are larger than European ovens.  A larger, more powerful oven fan will ensure optimal performance.  Want even more flexibility?  Check out ovens that offer convection cooking combined with bake and broil heating element options. 

Want even more flexibility?  Check out ovens that offer convection cooking combined with bake and broil heating element options.

 

Still confused?  Call for our next consumer demo date or for a personal showroom tour and test drive Viking to see why when it comes to convection cooking, no one does it like Viking.

Convection Benefits

  • Seals moisture in for tender, juicy meats and poultry
  • Cook up to six racks at a time in Tru-Convect mode
  • Multi-rack cooking with no flavor transfer
  • Smaller temperatures swing in oven capacity
  • Proof and dehydrate options
  • Petter food results

 

  
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