On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:

> I've just become the proud user of a double convection oven -- A
> kitchenAid.
>
> Seems to work OK, but the instructions are a bit sparse at best.
>
> The user manual suggests that cooking time and temperature can both be
> cut by using the convection mode, which is fine, but does that mean that
> I could/should use the convection mode always, for everything?
>
> Or are there some things that come out better if *not* cooked using the
> convection mode?
>
> Any suggestions appreciated.
>

I wouldn't cook a souffle or anything that resembles a souffle (like
Dutch Babies, Yorkshire pudding or popovers) in a convection oven.


--
Food is an important part of a balanced diet.