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Convection oven
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. Isaac |
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