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Leonard Blaisdell[_2_]

In article
>,
wrote:

> I have "hit and miss" results with our convection oven. Its
> frustrating. This morning I baked a cake with fruit within it.
> Original recipie called for 350 degrees, so I left it at the usual
> temp and used a 13x9 standard glass baking dish. The cake would not
> finish baking....I let it run 15 minutes beyond its original 30
> minutes before it setup and seemed "baked". This sort of thing happens
> with quiche too....I have to put bakery items back in for extended
> times. Cookies seem fine. Chicken cooks fine. Any ideas? I use
> glass 8x8 and 9x13 for almost all my baking.

I can tell you what *my* problem is. I've cooked with a conventional
oven all my life. I've had a Jenn-Air convection oven for twenty years,
and all I do is screw up things that I cook with convection. But I only
do it once since I know how to do it the old way. And I rarely bake.
I won't take the time to learn about it because I don't have to.

leo