"David Hare-Scott" > wrote in
news
> 3) A bottom radiant element. Here I am not too sure. In the cruddy
> convection oven I have now (shudder) I am constantly trying to stop
> the bottom of things burning 'cause bottom heat's all you get. What
> style of baking is actually assisted by bottom heat? I am not an
> expert pastry cook but I am guessing that when cooking on a slide in
> some cases bottom heat helps to cook the pastry by heating the slide
> and this keeps it crisp. Is this the case? Does this concept apply
> to pizza too? What else is bottom heat good for?
>

I much prefer bottom heat for pies, cakes, and pizza.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.