On Mon, 16 Jan 2006 06:38:40 +0000 (UTC), Edward W. Thompson
wrote:

snip

As for drying food out badly - mine
doesn't at all.

Then you are very lucky. Mine certainly did, and it's rather obvious
when one considers the effect of blowing air over things.


It is no different in that respect from an Aga, and
I used one of those dreadful things for a couple of years.

snip

Can you explain why there is a difference between an Aga oven and any
other in this respect. Provided there is not a loss of air from the
oven it is a closed system and moisture does not escape. Once the air
in the oven reaches saturation no further loss of moisture from the
closed system occurs. This is equally true for the 'Aga' type of
cooker and the more conventional type. Where does the moisture from
the food in the oven go? It certainly doesn't condense on the hot
surfaces of the device :-).

I can only tell you what I observed.

In terms of mechanisms, the two that seem obvious are a) that the fan
oven is not a closed system and b) that there is an effect from
blowing hot air over the contents. Air at higher temperatures has
considerably more water carrying capacity than it does at lower
temperatures. These are only suggestions of possibilities. The
observations were from side by side comparisons of doing the same
things.






--

..andy