The convection cooking system in microwave ovens cook food faster than the regular ovens. The convection oven circulates work by circulating heated air with a high temperature fan located in the back of the oven. The movement of the air strips away the cool thin layer of air that surrounds and insulates the food. This continuous flow of heat removes the layer of cool air. This allows the food to cook faster and more evenly at lower temperatures than other cooking system range. This conventional cooking system reduces cooking time to 21% and cooking temperature is reduced to 25-30%.
Convection ovens are available in 3 sizes and features double-wall, heavy gauge construction with a tough stainless steel body. Some models are on rollers; others feature holding cabinets to keep food fresh and warm. It is possible to cook food with either the convection or microwave method separately or to combine them. A conventional oven gives the best results for most baking and broiling. A convection cooking system gives you the benefit of cooking food faster with less heat. It evenly browns the food and not just on the top. Multiple foods can cook at the same time, with the same results.
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