December 29, 2016 - 1:53pm
Steam + Convection
How does one deal with steam in a convection oven? That is, how does one deal with steam with a convection fan blowing it around? Wouldn't the steam escape?
I would think you use a Dutch oven or an inverted bowl to contain the moisture?
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There are two related issues. If you have an electric oven that is fairly well sealed, the convection fan will blow the steam around, but won't force it to escape. If you have an open that is well vented, like my gas oven, steam will escape very quickly. The second part is that I think that even with moisture in the oven cavity, unless the level is extremely high, the convection will tend to cause the exterior to crust sooner than in non convection. Dutch oven solves both issues
My Gaffers & Sattler electric oven, built circa 1970, has quit. A new range would cost $1,100 with no convection. I am looking at a Wisco convection oven which is unusual as, unlike toaster ovens, there are no heating elements inside. The heating element is around the fan, which blows hot air into the cavity like a hair dryer.
https://www.amazon.com/dp/B013SF411M/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=BUK1DQLOWR4B&coliid=IMHDNG1Q9NGES
$1,100 is too rich for my blood, so I could get the Wisco convection oven or have the old one fixed, which would probably run about $300. Or, I could continue using my Oster toaster oven which has somewhat uneven heat.
I'm thinking that with no interior heating elements, the convection oven wouldn't burn bottoms and tops of loaves, and I could still use a Dutch oven with it, or my little garlic roaster which I like a lot:
https://www.amazon.com/gp/product/B0000643LM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I have that exact oven bought to compliment the gas oven on the stove. I bake bread in it often generally using a DO or a pullman pan with a lid both of which work well. Knowing that the oven has a good seal I did try to bake a couple of loaves using a small pan of water that was put in during the preheat and was left in for the first 15 min of the bake. There was good steam present but the crust did seem to set faster than in the covered pans. I have used the oven for many different types of cooking and it does work very well. Hope this helps.