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Trying to understand Accubake, is it convection?

Posted by sperez (My Page) on
Sat, Oct 26, 13 at 5:48

Looking at a Whirlpool range that lists Accubake as a feature.

Trying to research how similar this is to convection, but not turning up much clear info.

Thank you,
Sharon


Follow-Up Postings:

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RE: Trying to understand Accubake, is it convection?

Per the marketing term ("accu-") I would assume it's a temperature control protocol ... holding the temp closer to the target, less up/down swing.


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RE: Trying to understand Accubake, is it convection?

Accubake is a temperature regulator. The Accubake regulates the oven's temperatures during the preheating time and baking time to ensure the temperature rises to where it needs to be and stays there. This allows for accurate timing when cooking or baking. The process of baking needs to be precise so the baked goods are not under or overcooked. The Accubake temperature regulator ensures that this is so. If the oven is set to reach 400 degrees, the Accubake makes sure it gets to that temperature and stays there until the baking is finalized.

A convection oven (either a fan-assisted oven or a fan oven) is an oven that has fans to circulate air around food.[1] Conventional ovens, which do not have fans, rely primarily on radiation from the oven walls, and to a lesser extent, on natural convection caused by temperature differences within the oven, to transfer heat to food. In contrast, the fans in convection ovens allow more heat to be transferred via convective heat transfer.[2] Fans help distribute heat evenly around the food, removing the blanket of cool air that surrounds food in an oven, allowing food to cook more evenly in less time and at a lower temperature than in a conventional oven.[3] A fan oven has a fan with a heating element around, that provides the heat. A fan-assisted oven that use a small fan to circulate the air in the cooking chamber, a conventional oven with a circulating fan.
Convection ovens may include radiant heat sources at the top and bottom of the oven, which improves heat transfer and speeds cooking from initial start. On the other hand, some ovens have all the heating elements placed in an outside enclosure and hidden from the food. This reduces the effect of radiant heat on the food. (Note, however, that the walls of the oven will also be heated by the circulating hot air; and, though the resulting temperature is much lower than that of a radiant heat source, it is still hot enough to provide some heating of the food by means of radiation from the walls.)

This post was edited by BKSAPPLIANCE on Sat, Oct 26, 13 at 7:24


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RE: Trying to understand Accubake, is it convection?

BKS Appliance - thank you so so very much!

May I ask if you have any opinion or experience on the quality of Frigidaire Pro series ranges?


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