Nancy2 > wrote in
:

> On Jan 22, 4:23*pm, merryb > wrote:
>> On Jan 21, 4:11*pm, (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 lon
> g 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 prod
> uct 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
>> > fa
> r,
>> > 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 r
> olls -
>> > the bottoms were somewhat browner than the tops and some of the
>> > more-protruding portions of each roll browned more than the
>> > more-recesse
> d
>> > portions. *Everything else has been fine.
>>
>> > Can anyone share some words of wisdom about choosing convection vs.
>> > norm
> al? *
>> > Thanks!
>>
>> > Art
>>
>> I had a hard time baking anything that requires a water bath-
>> custards, cheesecake, etc.-seemed to take much longer to bake.- Hide
>> quote
> d text -
>>
>> - Show quoted text -
>
> That's because of the process as explained by Hahabogus in this thread
> - food which isn't above the edge of the pan or dish doesn't use
> convection to its fullest talents.
>
> Open roasting, cookies, anything flat on a rack or pan works great.
> You're having trouble because the custards, cheesecakes, etc., are all
> "sunk down" into the baking container, and the hot air doesn't reach
> them. Use regular "Bake" instead for these things.
>
> N.
>

Convection roasting a rib roast as I type. Cooking it at 375 F in my
convection oven for ruffly 1.5 hours ...it will be on the rare side of
medium rare. I'm working evenings so lunch is my main meal and rib roast
is a favorite and allows leftover for suppers at work. I will test it
with a instant read themometer to ensure it to be in the low 140-ish F
range I prefer before resting it for 10-15 minutes. Side will be french
cut green beans. It is rather a larger roast than I normally buy but I've
fallen in love with warm roast sandwiches. And this will suply leftovers
for most of the week. And the microwave at work will warm the sliced beef
nicely for the warm beef sandwiches. I figure I'll be eating around 1pm.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore