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Family and Consumer Sciences Research Journal
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Performance Characteristics of Ovens With Natural and Forced Convection

Mary Louise Weaver McFarland

The Preservation Coalition of Greater Philadelphia, 1629 Locust Street, Philadelphia, PA 19103

Fern E. Hunt

Department of Family Resource Management, College of Home Economics, The Ohio State University, 1787 Neil Avenue, Columbus, OH 43210

Energy used, external surface temperatures of ovens, and characteristics of baked products (biscuits and loaf-type quick bread) were determined for four forced convection and a conventional model of countertop ovens and an electric range oven without forced convection. Countertop ovens used less energy than an electric range oven (p ≤ 0.05), but mean external surface temperatures of forced convection ovens were significantly higher than for the range oven. Unevenness of browning was generally more common and more pronounced in the ovens with forced convection than in those without. Volume of loaves of quick bread was greater in the countertop ovens with forced convection than in the one without, but differences were not significant for volume of either quick bread or biscuits in the forced convection ovens and the range oven. Possible explana tions for apparently contradictory findings among studies are presented.

Family and Consumer Sciences Research Journal, Vol. 16, No. 3, 236-244 (1988)
DOI: 10.1177/1077727X8801600308
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