Hope this isn't a stupid question....but is there a fan you can buy FOR a conventional oven to help it act LIKE a convection?
From the below excerpt, it sounds like air is heated prior to being in the oven not just circulating warm air. I'm no expert and I could be wrong but you would really have to bastardize an oven to simulate a convection oven. You would have to wire a fan inside the oven... doesn't sound safe. I would buy one. If price is a concern check craigslist for used. Unless you have really good fire insurance.
Hopefully, more knowledgable answers will follow.
A frequent complaint of cooks with radiant ovens is that bottoms of foods get scorched, while tops are not browned evenly. This is because the temperature is not the same over the course of the cooking time, as well as over the volume of the oven cavity. A convection oven can correct this variation by using a fan that blows pre-heated air throughout the oven and around the food, rather than simply surrounding food with heated air. When air is blown onto food, it tends to cook more evenly than when it is surrounded by heated air.
Or commercial ovens that is true. The air is heated either directly or indirectly By Flame or elements. Outside of that on that type of and you also have plates that are called steamer plates that water can be ran across to steam whatever it is you were cooking that is what produces they crossed on the bread. On home ovens it simply has a fan of the back of the oven that keeps the air circulating whatever temperature that air is you can get that same effect by preheating your oven. Also if you're baking bread it is best to make sure that the surface is kept moist not running with water and not dry simply moist while it is proofing this will prevent a leathery crust and also prevent a spotted crust. I was a professional Baker for seven years.
Prior to the year 2000, maybe the 1990s, you could buy a fan (at Kmart) that sat on the top shelf of the oven. This patent describes such a device, a spring-powered wind-up fan. I haven't a clue if that patent, and the fan I'm remembering at Kmart, are related.
It isn't a stupid question, I am not aware of any such fan - one challange would be how to power it - batteries would not do very well in a hot oven. If you are try to get the effect of better distribution of heat, the only option I know of it to regularly open the door and turn the loaves, or even change the racks they are on. While the best convection ovens have a third element which is used to heat the air, many ovens labeled as convection have a fan at the back that just circulates the air heated by the baking element or burner - that can give better results than without such a fan - but it isn't guaranteed.
I have pork ribs in the oven. I had to open the door a jar to keep the temperature down to 130 F I had the ribs uncovered for 1 hour at 130f . I covered the ribs with aluminum foil for four hours at 130 Now I am uncovering the ribs. I raised the temp to 150 and I just took a mediums size house fan and I have it pointed at the opening of the oven and yawaw. I have a convection oven.
Oh. My thermometer is a digital stick it in and the a wire goes to the gizmo. best thing since lemon meringue pie.
and Oh again. I used smoked Spanish paprika to fake a real barbecue.
Just a couple of observations
What kind of pork ribs do you cook at 130ºF, ribs should reach an internal temperature closer to 190ºF kind of hard at 130º. Having given this some thought by setting the oven up the way you have the electric elements will stay on constantly so you are cooking the ribs through radiating heat not the air temperature of the oven.
You don't really have a convection oven you have developed a way of venting the heated air in your oven.