On Sun, 13 Oct 2013 16:57:32 -0400, mawil1013 > wrote:

>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?

Some oven makers say to use the 25 - 25 rule. 25 degrees lower and
25% less time. Never did a side by side comparison do I don't know if
that is true. I like higher heat than is usually in the cookbooks,
even with convection.

also, if what you are cooking is buried deep in a pan, the convection
is of little value as the hot air must hit it to cook faster. Sort of
like the reverse of the wind chill factor.