"P.Aitken" > wrote in message
...
>
>
> Vox Humana wrote:
>
>> "Boron Elgar" > wrote in message
>> ...
>>
>>>On Wed, 18 Jan 2006 19:24:46 GMT, "P.Aitken" > wrote:
>>>>
>>>>Sis wrote:
>>>>>I have a new dual fuel stove that can be set for regular or convection
>>>>>baking . I'm not sure when to use the convection feature. Should I
>>>>>always
>>>>>use it or are there times when it would be better to use the regular
>>>>>baking
>>>>>mode? I'm clueless! Thanks for any help. Sis
>>>>>
>>>>
>>>>I use convection when evenness of cooking is important (a sheet of
>>>>biscuits, for example, or a turkey). It also speeds things up a little -
>>>>generally you use a slightly lower temp and a bit less time for
>>>>convection. For things like covered casseroles or stews it makes no
>>>>difference. I think it is bad for breads.
>>>>Peter

>>>I do all my breads in convection.
>>
>> Same here. In addition, the information that came with my oven said that
>> there is some advantage of using convection bake with covered casseroles,
>> etc. Their reasoning is that in a still oven, a zone of cooler air can
>> develop around a pan, especially one that has cold food in it (from the
>> refrigerator or freezer.) The convection current supposedly "strips" the
>> cold air from the zone around the pan, thus speeding cooking. I'm not
>> defending this as being scientifically accurate, I'm just passing on the
>> information.

>
> It makes sense that convection would speed up all types of oven cooking. I
> do prefer conventional for breads - it seems to give better crusts.
> Peter
>
Thanks so much everyone! I'm going to read the book that came with my stove
again, although I don't remember seeing any receipes or information about
when to use the convection feature. I have a Kenmore Elite Duel fuel range
which automatically adjusts the oven temp that you set, down 25 degrees when
you set it for convection. Thanks again. Sis