Moscow state independent professional educational institution “Moscow Educational Complex named Victor Talalikhin” The project: “The advertising of cooking technology: convection oven” The leader: Knyazkova. L. The author: Rumyantsev Vladislav
The reasons for the development of new cooking technologies 1) Convenient for baking l 2) Products from the oven delicious l
The idea of the technology l l l 1) preparation of products which is carried out through hot air convection 2) The furnace can be connected to the water supply to use "manual water injection" into the working chamber 3) Absolute security 4) Comfort 5) Easy to use
A bit of history l Baking is one of the oldest culinary techniques which are to this day Today pastries prefer to millions of people in the world
The advantages of the technology l Advantages convection ovens: food it will be ready about 15 minutes earlier than in a conventional oven And the temperature at which the dish is prepared, should be 10 -15 degrees below that to which you are accustomed. This is explained in more effective distribution of the heated air inside is achieved by providing a fan.
The advantages of the technology l It is believed that foods cooked in this oven retain more vitamins, and it is known that they almost never burn up
The advantages of the technology l Provides a uniform temperature of the heated air throughout the volume of the chamber. Your convection oven will work much more efficient than conventional ovens. To achieve the full effect of convection, use gastroёmkosti, baking or shape with low sides and place on baking products at a distance from each other.
The disadvantages of the technology l l 1) High price 2) big minus heating and cooking convection oven - is the inability to prepare meals that require different preparation methods
Application of the technology l Used for cooking only at work
The development of the technology I think that I”d like to buy convection oven l I believe that konviktsionnaya oven very useful and will always be in demand l