"Nathalie Chiva" > ha scritto nel
messaggio ...
> 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

Natalhie. Don't tell me that you make pizza with convenction oven because I
don't believe. Pizza need a bottom heat to come crispy ! When I have used
it, my pizza came as soft as wet bread !!
Cheers
Pandora