Nancy2 > wrote:
> On May 17, 12:23 pm, KenK > wrote:
>> I have a combination MW/convection oven. I had thought the 'convection' was
>> mostly to differentiate it from the MW oven part. While Googling today I
>> discovered that a convection oven is different than a regular oven. It's
>> hotter so temps should be reduced or shorter cooking times used with
>> recipes calling for baking in an assumed 'normal' oven.
>>
>> I'll try that next time I bake something.
>>
>> Comments?
>>
>> TIA
>>
>> --
>> "Where there's smoke there's toast!" Anon
>
> I have a fairly new regular oven/convection combo. The oven
> instructions say to lower the temp by 25 degrees for the convection
> feature, if the recipe is assuming a regular oven. Which I do.
> Usually. Sometimes I have a better result if I lower it just by 10
> degrees, I.e., 340 instead of 350 F. When I turn the oven on, the
> default setting is 350 for regular baking, and 325 if I use the
> convection feature.
>
> N.

The main purpose of high air flow is to cut cooking time. What sense is it
to keep it the same time.

Greg