On Sunday, October 6, 2013 11:53:36 PM UTC-10, Ed Pawlowski wrote:
> 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.
>
> >
>
> >Isaac
>
>
>
> Convection ovens have a fan that blows the hot air around to give a
>
> faster and more even heat. If what you are cooking is in a deep pan,
>
> it makes little difference. Our instructions recommend using shallow
>
> pans so the meat is exposed more. It also recommends higher
>
> temperatures than most people cook at and it gives very good results.

I think you are correct about the higher temperatures being useful. Unfortunately, most ovens seem to compensate for the higher heat transfer of the oven by reducing the set temperature.

I think that the convection setting is better for pizza but it really messes up Dutch babies and, I assume, Yorkshire puddings. I had some great Yorkshire pudding in Wales. It was the first time I ever had the stuff and I had to thank the cook, who had great pride in them. As it goes, it seems the folks in the UK like their beef well done nor are they big eaters of grilled steak.