![\"discovery_2_UK\"](\"https:\/\/www.zanolli.it\/wp-content\/uploads\/2023\/02\/discovery_2_UK.png\")
<\/p>\nThe heat inside the oven chamber is transmitted in three ways: conduction, convection and radiation.<\/p>\n
<\/p>\n
These transmission methods are always there, but are exploited in different ways depending on the type of oven<\/strong>. Each oven is \u201cspecialised\u201d and will transmit the heat to the food in a different way based on how it is structured and designed.<\/p>\n The classic doughs (pizza, bread), cooked directly on the refractory floor of the non-ventilated static ovens<\/strong>, are placed on hot floors, where \u00a0they directly receive the heat needed to cook them. This cooking method mainly uses conduction<\/strong>, rather than\u00a0radiation.\u00a0<\/strong><\/p>\n Whereas in ventilated ovens, convection is used as much as possible! The food is hit by hot air, and heats up <\/strong>\u00a0only on the sides and top, whilst, at the same time, the bottom is heated by conduction, due to the contact with the baking tray.<\/p>\n Finally, radiation<\/strong> is mainly used by rotisseries<\/strong>;\u00a0 the part of the food which is exposed to thermal energy<\/strong> will be heated, as you can see on spit-roasted chicken and meat.<\/p>\n","protected":false},"excerpt":{"rendered":" The heat inside the oven chamber is transmitted in three ways: conduction, convection and radiation. These transmission methods are always there, but are exploited in different ways depending on the type of oven. Each oven is \u201cspecialised\u201d and will transmit the heat to the food in a different way based on how it is structured […]<\/p>\n","protected":false},"author":849,"featured_media":12298,"template":"","cat_blog":[229],"class_list":["post-13027","blog","type-blog","status-publish","has-post-thumbnail","hentry","cat_blog-discovery-en"],"acf":[],"yoast_head":"\n