Standard vs Convection Cooking


A Guide to Standard vs Convection Cooking Methods

What is standard cooking?

This is the traditional “radiant heat” style of cooking. You may choose this method of cooking for your tried and true recipes. As with all radiant style ovens, it will be necessary to preheat the oven, especially for baked goods. When roasting meats from frozen to finish, usually preheating is not required. However allow 1/3 to 1/2 more cooking time depending on the size of the cut. To assure desired degree of doneness, use a meat thermometer for meats and poultry.

Note: Bake and Broil elements are independently controlled. Broil element will not turn on when bake element is used.

What is convection cooking?

Convection means conveying. A fan at the back of the oven circulates the hot air thus cooking foods from all sides, sealing in juices. The circulating air penetrates food faster therefore you may want to cook foods for less time at  the usual temperature or reduce the temperature by 25 °F/15 °C and cook for approximately 10% less time.

With convection cooking you can cook on more than one rack at a time thus saving time and energy. Occasionally if cooking on multi-levels you may need to remove one pan sooner than the others. You can even cook a complete meal at the same time as long as you choose items that cook at the same temperature, as there is no flavor transfer; however we do not recommend an item that may spatter to cook on the same shelf as a dessert. Be sure to stagger pans if possible on multi-levels so that one is not directly over the other and leave at least 1″ (2.5 cm) of space between the pans. Do not place large pans directly in front of fan, at the back of oven, as this may block the air circulation.

Please Note: When cooking high moisture content foods in the oven on the convection mode, some  steam or condensation may be noticed on the outside of the oven door.

What is convection roasting?

This method of cooking uses both hot air and radiant heat, and is similar to rotisserie cooking, where high heat is applied quickly and evenly around the meat, but instead of rotating, hot air circulates around the meat.

Before beginning convection roasting, insert the grease filter at the back of the oven and insert the optional raised roasting rack into broiler pan and rack. Place the cuts of meat or poultry fat side up, uncovered on the raised roasting rack. This allows the air to circulate around the roast, sealing in the juices. Do not use deep roasting pans or baking pans with high sides , as air cannot circulate around the food. Insert a meat thermometer into the thickest part of the meat, avoiding bones to accurately determine doneness.

What is standard broiling?

This method of cooking is used to transfer high heat over a short period of time to placed in close proximity to the broiler element. Usually used to brown the surface of food, such as meringues, steaks and roasts. Place meat on the broiler pan (add water to the bottom of the pan to reduce smoking) and place on the third or fourth rack depending on the food and your personal tastes. Please do not leave food being broiled unattended – excessive smoke or burning may occur.

Meat Roasting Guide

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Note: This chart is a reference guide only, as variables such as size, temperature and individual preferences may affect the cooking time. Recipe or package directions should always take precedence. Keep a record of your results, preferred temperatures and times.


MEAT ROASTING GUIDE: Additional Cooking Tips

  1. Place oven rack in correct position before preheating oven.
  2. After reading the thermometer insert another 1/2″ (1 cm) and read again. If it reads lower than the first then continue cooking.
  3. Meat continues to cook after removal from oven, therefore allow meat to stand about 15-20 minutes before carving.

MEAT ROASTING GUIDE: Convection Cooking

  1. For convection roasting, insert the grease filter in the back of the oven and place the raised roasting rack over the two-piece broiler pan (broiler rack is necessary to prevent spattering).
  2. Convection cooking may cook faster; times may often be reduced up to 10 minutes per lb (.5 Kg).  Large pieces of meat should be checked shortly before the suggested minimum cooking time.
  3. Recommended for “all” tender meats to give a brown outside with a juicy, tender inside. For extra browning brush lean meats with oil.
  4. Place all roasts fat side up on raised roasting rack.

Heartland Gas Range Explained

Heartland Gas Range Overview: A Picture Guide

Heartland ranges are considered more than just a retro stove with a pretty face. It’s a true cooking center stocked with a host of unique features. It’s a commercial quality cooktop, a state-of-the-art convection oven, powerful vent hood, humidity-controlled warming drawing, utensil drawer and a tray storage compartment…all in one amazing appliance.

Get the complete picture with this detailed Heartland Gas Range features guide.


A.  Center Burners (48” models only) – Two easy-clean sealed high efficiency gas burners are capable of heating up to 8,000 BTU down to a low 600 BTU simmer, perfect for medium-size cooking pans.heartland gas burner
B.  Right Burners – Front sealed burner is a powerful 9,500 BTU with a simmer of 1000 BTU (perfect for large pots) and the rear burner is 8,000 BTU to 600 BTU.

C.  Left Burners – Front sealed burner is heats up to 9,500 BTU for boiling large pots quickly and simmers down to 1,000 BTU.  Rear burner is maximum 8,000 BTU with simmer of 600 BTU to accurately maintain a steady temperature.

D.  Gas Burner Controls – Allow an infinite selection of cooking temperatures, four controls on the 30″ Heartland Gas Range (9200) and six controls on the 48″ Heartland Gas Range (7200).  All models feature “auto-reignition”, which means if for any reason the flame goes out, it automatically begins to spark to re-ignite the burner!

E.  Oven Temperature Control – Located to the right of the cooktop, the controls offer infinite bake temperature and broil control as well as ease and accuracy in cooking and baking. All units feature “auto gas shutoff”, which means that if for any reason the flame goes out, gas to the oven burner shuts off!

heartland-ovenF.  Gas Oven Features:

  • Timed baking, broiling
  • Convection baking, broiling
  • Low-maintenance high temperature self clean oven
  • 4 position racking
  • 3.6 cubic feet of energy-efficient area
  • 16,500 BTU oven burner

G. Warming Drawer –  Glides open for easy access theartland warming drawero one cubic foot of warming storage area.  And, the warming drawer on the Heartland Classic 48″ Gas Range model includes thermostatic temperature control and sliding humidity control as a bonus feature.

H.  Storage Compartment – Extra storage area keeps cookie sheets, baking pans, muffin trays and roasting pans within easy reach while you cook.

I.  Overhead Closet with Electronic Controls – The closet opens to reveal the electronic oven controls with an easy-to-use clock/timer and touchpad.  Program cooking times and the speed of the fully integrated 350 cfm exhaust fan, among other options.

L.  Utensils Drawer – Reclaim your kitchen cabinet space with this convenient storage drawer for utensils and bakeware.


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