The oven setting nobody understands

From MinuteFood.

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𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Sato H, Matsumura T, and Shibukawa S (2006). Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food. Journal of Food Science 52(1):185 – 188
-Skjöldebrand C (2006). Convection oven frying: Heat and mass transfer between air and product Journal of Food Science 45(5):1354 – 1358. doi: :10.1111/j.1365-2621.1980.tb06553.x
-Verboven P, Datta A, Anh N, Scheerlick N, and Nicolai B (2003). Computation of airflow effects on heat and mass transfer in a microwave oven. Journal of Food Engineering 59, 181–190.
-Vittadini E, Rinaldi M, Chiavaro E, Barbanti D, Massini R. The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi. Meat Sci. 2005 Apr;69(4):749-56. doi: 10.1016/j.meatsci.2004.11.005.
-Yang Z, Cheng D, Su B et al (2023). Study on the optimization of temperature uniformity in the oven under the forced convection mode. Scientific Reports 13, 12486. Doi: 10.1038/s41598-023-39317-w

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://support.americastestkitchen.com/hc/en-us/articles/22917926810779-Convection-Oven-Cooking
-https://www.americastestkitchen.com/cooksillustrated/articles/1636-the-truth-about-cooking-with-convection
-https://www.americastestkitchen.com/articles/5614-what-is-convection-ask-paul
-https://energyeducation.ca/encyclopedia/Convection

𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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The oven setting nobody understands

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