On 22 Aug 2005 03:34:31 -0700, "Mite" > wrote:


>Can you tell me how you adapt cooking times and temperatures for
>traditional oven?
Most cookbooks say to reduce temps by 10 to 20°C and reduce cooking
time by 10 minutes, but I've had best results leaving the temp as is
and checking after half the usual cooking time - some things (mostly
pastry) are done by then, some need more.

>Also, can it be used for pies? The new oven is
>terrible for them. The bottom heat is very weak and it takes forever
>for the crust to cook through. Would the convection function help for
>that?

Oh definitely! Convection is especially great for pastry and bread. My
pizza has improved vastly (without recipe change) since I've got a
convection oven.

Nathalie in Switzerland