On 10/7/2013 7:36 AM, dsi1 wrote:
snip
> 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.
>
My GE Profile convection automatically reduces heat which seems
contrary. I must misunderstand the process, I thought you'd be at same
temperature and the fan reduces cook time. That, that was the benefit.
Doesn't make sense that it will cook faster if the temp is reduced?

--
Michael