On Mon, 11 Aug 2014 17:05:22 -0700, sf > wrote:

>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.

Ah, no. No egg, please. I know that it is done but I can't get a
handle on it.
Janet US