1, hot air baking is suitable for baking cookies, meat, dried fruits, scented tea, melon seeds, etc. The baking speed of hot air mode is fast, and the rapid movement of wind in the cavity makes the moisture of biscuits more detached and the biscuits more brittle. At the same time, hot air is also suitable for producing evaporated food moisture. Setting the temperature of hot air to a minimum can make baked goods full of color.

2, the working principle is different: hot air baking is a fan on the back of the oven or steaming oven. When food is baked, with the help of hot air function, the air hole behind the machine will output hot air, which makes the temperature in the whole oven more uniform, with no temperature difference in all directions and more uniform color; Baking only relies on the heating tube to bake food, so it is easier to color near the heating tube, and it is not easy to color away from the heating tube, and the effect will be poor or even undercooked.

3. Different heating methods: hot air baking is to strengthen the thermal convection in the furnace through the fan, so that the surface of the product is evenly heated and the heating efficiency is relatively high; Baking is also open-hearth baking, and thermal convection heating is in a relatively secondary position, mainly relying on heat conduction to realize thermal curing.