A convection grill uses convection technology to cook food evenly over charcoal, gas flame, or briquettes, reducing burning and overcooking. It has a front door to check progress, fans for efficient air circulation, and can use less fuel. It is similar to a convection oven and can cook a variety of foods.
A convection grill in an outdoor cooking appliance that uses convection technology to cook a variety of foods and cookware, usually over charcoal, gas flame, or other types of briquettes. The convection grill cooks food by allowing constantly heated air to circulate evenly throughout the grill. This reduces the burning and overcooking that sometimes occurs with direct conduction cooking, which is when the flame or grate makes direct contact with the food item. The ideal cooking temperature for a convection grill is 400° to 600° Fahrenheit (204.4° to 316.6° C).
Another simple yet effective feature of a convection grill is the side or front door which is used to check the progress of the food. Unlike the top hood opening on a regular grill, the convection grill allows the user to raise a front panel, thus keeping the heat flowing up and contained within the unit, as well as maintaining a smooth flow. constant and uniform hot air over the food. This method can also shorten cooking times. Steaks, sausages, baked potatoes and gourmet dishes in safe cookware can be cooked, roasted or grilled in a convection grill.
Some convection grills are equipped with fans to circulate the air even more efficiently, virtually eliminating any hot or cold spots inside the unit. The fans also help circulate the flavor of the charcoal or wood smoke over your food. Other convection grills have monitoring systems to remotely check your food without having to open the hood. Some of these systems even have the ability to notify the user when the food is fully cooked.
Essentially, a convection grill is the same as a convection oven, so you may want to preheat the unit before cooking, depending on your dish. A compromised seal around the cap should be replaced, as this could render the convection technology ineffective. The user is advised to brush a thin layer of olive oil directly on the grill before cooking meats such as beef or chicken. Containerized foods will obviously take a little longer to cook.
Another benefit of a convection grill is that it can use much less fuel, whether it’s gas, charcoal, or wood. The fat drippings from a conventional grill will tend to pour out the top hood when opened, whereas with the convection grill, the superheated drippings will simply drain to the bottom of the unit. The side door also allows for safer grilling because the food can be inspected away from any direct flames after the grill plate has been removed from the unit.
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