On Sunday, October 6, 2013 10:54:21 PM UTC-7, sf wrote:
> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
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> > I've just become the proud user of a double convection oven -- A
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> > kitchenAid.
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> >
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> > Seems to work OK, but the instructions are a bit sparse at best.
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> >
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> > The user manual suggests that cooking time and temperature can both be
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> > cut by using the convection mode, which is fine, but does that mean that
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> > I could/should use the convection mode always, for everything?
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> >
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> > Or are there some things that come out better if *not* cooked using the
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> > convection mode?
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> >
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> > Any suggestions appreciated.
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> >
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> I wouldn't cook a souffle or anything that resembles a souffle (like
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> Dutch Babies, Yorkshire pudding or popovers) in a convection oven.
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> --
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> Food is an important part of a balanced diet.

Agree- also anything in a water bath...