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Donald Martinich

In article >,
(Arthur Shapiro) wrote:

> My more than 25-year-old GE toaster oven developed a problem (the shell
> became
> live, as my wife found out the hard way!) and I decided it had had a long and
> glorious life and didn't need to be repaired. It was replaced with a
> Cuisinart bake/convection bake/broil unit, which seems to be a fine product
> in
> the 10 days I've had it. I haven't used the main oven in that time - the
> Cuisinart has handled everything I needed.
>
> I don't yet understand when I want to use convection vs. regular baking, and
> the manual isn't much help. I've used convection for everything so far,
> reducing the temp by 25 degrees as seems to be the general rule of thumb. So
> far the only thing that didn't come out well was a package of crescent rolls
> -
> the bottoms were somewhat browner than the tops and some of the
> more-protruding portions of each roll browned more than the more-recessed
> portions. Everything else has been fine.
>
> Can anyone share some words of wisdom about choosing convection vs. normal?
> Thanks!
>
> Art

I once cooked 5 veal rib roasts at one time in a convection oven. They
were evenly browned and cooked relatively rapidly. I don't think a
conventional could touch that.

D.M.
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