On Mon, 7 Oct 2013 10:49:34 -0600, "graham" > wrote:

>
>"Pete C." > wrote in message
.com...
>>
>> 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.
>
>I have a Bosch oven that I use in convection mode all the time as the
>temperature swings in the normal baking and roasting modes are too great. I
>have never experienced lopsidedness in any of my cakes or soufflés using
>convection mode.
>Graham
>


I do all my baking - ALL of it - on convection and the only side
effect I have noticed is evenly cooked foods. Pastries, popovers,
cakes, pies, breads, roasts - you name, it, the convection treats it
kindly.

I am on my second range with convection and have been using the
feature for 20+ years.

Boron