"Pete C." > wrote in message
. com...
>
> sf wrote:
>>
>> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
>>
>> > I've just become the proud user of a double convection oven -- A
>> > kitchenAid.
>> >
>> > Seems to work OK, but the instructions are a bit sparse at best.
>> >
>> > The user manual suggests that cooking time and temperature can both be
>> > cut by using the convection mode, which is fine, but does that mean
>> > that
>> > I could/should use the convection mode always, for everything?
>> >
>> > Or are there some things that come out better if *not* cooked using the
>> > convection mode?
>> >
>> > Any suggestions appreciated.
>> >
>>
>> I wouldn't cook a souffle or anything that resembles a souffle (like
>> Dutch Babies, Yorkshire pudding or popovers) in a convection oven.
>
> Well, in a standard convection oven. The same goes for most cakes as
> well as the unidirectional fan driven airflow will tend to make them
> lopsided. Some high end commercial convection ovens reverse the fan(s)
> every minute or so to prevent lopsided baking. Most everything else will
> do nicely with convection on since it helps keep the temperature more
> even in the oven.

I have a Bosch oven that I use in convection mode all the time as the
temperature swings in the normal baking and roasting modes are too great. I
have never experienced lopsidedness in any of my cakes or soufflés using
convection mode.
Graham