Helpful person > wrote in
:

> On May 17, 1:23*pm, KenK > wrote:
>> I have a combination MW/convection oven. I had thought the
>> 'convection' w
> as
>> 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
>
> They are not hotter but cook differently. The food is heated by
> convection, and conduction through the cooking pan. What is
> eliminated is radiant heat. The oven temperature (top to bottom) is
> more uniform than a regular oven.
>
> In general, for a given recipe, the cooking temperature should be
> reduced as should the cooking time. The manual that came with the
> oven should have a guide.

Nope. No mentions. I just rechecked.

> http://www,richardfisher.com
>



--
"Where there's smoke there's toast!" Anon