"Dee.Dee" > wrote in
:

>
> "Nancy2" > wrote in message
> ..
> . 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 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 had a hard time baking anything that requires a water bath-
>> custards, cheesecake, etc.-seemed to take much longer to bake.- Hide
>> quoted 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.
>
> Just thinking aloud: But doesn't using a convection keep hot/cold
> spots from occurring in the oven; I think that would help all baking
> whether or not the goods reach the circulating air.
>
> Dee Dee
>
>
>
>

Yes it does eliminate hot/cold spots. Think about wind chill factors now
reverse it for convection ovens. The hot air speeds roasting and
baking...if the food item is exposed to that hot air...Gives you crisper
chicken skins, crackling does a nice job on breads, cookies etc. all in a
reduced time frame

But if the item is in a lided or high sided cooking vessel the timing
doesn't change from a conventional oven as you aren't getting the full
convection benifit.

--

The house of the burning beet-Alan

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