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

I don't use convection with bread baking as I find that the airflow
dries the dough skin to quickly to allow for maximum loft. Others
here disagree. I especially like the convection feature with pizza
because the topping get evenly done and do not simmer and stew and
make a wet pizza. I find with three racks of cookies that I still
have to rotate the pans from top to bottom in order to get even
cooking. I've had 2 different ovens with the feature, starting about
1985.
Janet US