"Terry Coombs" wrote in message news
On 7/8/2017 7:22 PM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
>> oven at 350° in my heavy aluminum roasting pan . Everything is cool
>> and going well until ... I put the scalloped potatoes in at 5:25 . 20
>> minutes into the cook time (60 min) they're already browned on top .
>> Not supposed to happen - I did use a 9x9x2 pan instead of the 1 qt
>> casserole called for . Mostly because I mistakenly sliced too many
>> potatoes . Full recipe instead of half , but we like leftovers . I
>> covered it loosely with foil , but am wondering which had more effect
>> on this result - the different pan or the convection vs conventional
>> bake mode ?
>>
>> Will let you know after dinner how they turned out .d;-{)>
>>
>> --
>>
>> Snag
> Interesting and I have no experience in convection to know why.
>
Mama says I can cook that dish again ... these were new potatoes from
a local who runs a veggie/fruit stand for the Tourons (sliced thin in a
food processor with the skins (scrubbed clean) still on) (the taters ,
not the tourons !) . Gets a lot of business too ! We buy from him
before our garden starts producing - he starts early . I think I
mistook the color from the paprika for browning , but the taters wuz way
tasty . Next time I'll use one of the pottery casseroles the wife
reminded me (after dinner ...) are on the top shelf above the dinnerware .

This is our first oven ever with convection baking , and I'm still
learning when it's appropriate . It definitely browns my buns and rolls
more evenly , loaf bread not so much . Turkeys - covered loosely with
foil - will probably benefit . Pizza is definitely better with
convection - I use a preheated pizza stone and was having problems with
the crust being too crispy before the cheeses were bubbly-n-browned .


Snag

==

When using convection you need to use a lower heat. Most recipes here give
the temps for convection and non convection.



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