Ed Pawlowski said...

>
> "brooklyn1" > wrote in message
>> Personally I don't like convection ovens, especially not for baked
>> goods... convection ovens cook faster but at the expence of
>> conventional appearance and structure. I prefer my baked goods with
>> the conventional uneven browning... foods cooked in a convection oven
>> attain the apperance and structure of being cooked in a microwave
>> oven.
>
> We don't use the convection for baking, but it does a great job on roast
> chicken or any other type of roast.


Agreed on roasts! I used to spit roast chateaubriand but it took forever
because too much heat just went into thin air.

I put a two pounder in the tabletop convection/conventional toaster oven
and with convection at 450 F., (probably 470 F. combined) it cooked to
perfectly rare in 30 minutes (15 minutes per side). Browned and charred
nicely on the outside and tasted superb. Even on the bottom rack it can
plump up to almost getting stuck!.

Andy