On Mon, 11 Aug 2014 12:50:29 -0600, Janet Bostwick
> wrote:

> On Mon, 11 Aug 2014 10:51:21 -0700, sf > wrote:
>
> snip
> >
> >Yes, 550 if the dial is to be believed. I've never measured it
> >though. No convect, just straight bake. I want my heat from the
> >bottom, not circulating.
>
> convect is handy if you load up a pizza with wet stuff like tomatoes,
> mushrooms, onions, peppers etc. The convect not only cooks the
> vegetables but it helps to dry the top so there isn't a puddle

I prefer minimal toppings, not much meat and nothing wet. The wettest
I go is an egg on top... I'll try to remember convect when I do that
next time. I want my egg runny and my crust cooked just the way I
like it - so I'm having a hard time imagining convect would work for
me.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.