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Dora Dora is offline
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Default Convection vs. Regular Baking

Arthur Shapiro wrote:
>
> 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 have a toaster/convection/baking/broiling/rotisserie countertop unit.
I've used the convection feature but can't really say I've noticed a
whole lot of difference between that and regular baking.

Dora