On Nov 26, 11:19*pm, Damaeus >
wrote:
> In news:rec.food.cooking, Sqwertz > posted on
> Fri, 26 Nov 2010 20:18:42 -0600 the following:
>
> > On Fri, 26 Nov 2010 18:57:01 -0600, Damaeus wrote:
> Not sure what the wattage is and we don't use the convection feature,
> though I am curious about it. *I often forget it's convection. *I'm going
> to experiment with it and see how it does reheating pizza or something.
Wrap two slices per package, loosely in foil to bake at 375 for 25
minutes. Works perfect in my convection micro. Since getting my
Sharp Carousel over twenty years ago, anything I bake in a dish or pan
that is small enough is done in it. The convection process
significantly reduces baking times, while also using a 15-25 degree
decrease in your regular baking temps. Also, because of the
convection "fanning" feature, some things you would make in it need to
be covered for part or all of the baking time so as not to dry out too
much.
....Picky