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

Well, in a standard convection oven. The same goes for most cakes as
well as the unidirectional fan driven airflow will tend to make them
lopsided. Some high end commercial convection ovens reverse the fan(s)
every minute or so to prevent lopsided baking. Most everything else will
do nicely with convection on since it helps keep the temperature more
even in the oven.