Ed Pawlowski wrote in rec.food.cooking:

> On 7/8/2017 9:47 PM, Terry Coombs wrote:
> > 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
> >
>
> I like the convection difference. When cooking roasts, use a shallow
> pan so the air can get to the meat. I usually roast a 400 deg.

Interesting! I usually low-ball the temps for a better effect here.
Thats the trick finally to getting an Eye of Round come out almost fork
tender. Cover with a reasonable broth/sauce and 325F for 3 hours then
check. Probably relates both to the oven type (standard gas, not
convection) and what I'm making there.

Conversely my almost universal temp for breads is 400F.

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