The primary distinction lies in temperature and intended application. One setting typically operates at lower temperatures, ideal for pastries, cookies, and delicate items requiring even heat distribution for consistent browning and thorough cooking without burning. The other setting uses higher temperatures and is designed for larger cuts of meat and poultry, aiming to achieve a crisp exterior while maintaining a juicy interior. The operational differences contribute to varied cooking outcomes.
Understanding these nuances is crucial for maximizing the capabilities of an oven equipped with this technology. Correctly utilizing these settings optimizes cooking results, reduces cooking time in some instances, and enhances the overall quality of the final product. The technology relies on a fan to circulate hot air, promoting uniform heat distribution, a significant advancement over conventional oven technology which relies on radiant heat.
