If you have a convection oven, you should use it to speed up your preheating time. By blowing all that hot air around, ...

This prevents radiant heat from affecting the specimen, but the resulting temperature of the oven walls is enough to heat and dehydrate a specimen. Convective heat transfer is achieved by gravity or ...

The main drawback of a convection oven is that you'll need to remember to adjust your oven temperature from the recipe since most directions are written with conventional ovens in mind. And, because ...