Wayne Boatwright wrote:
> Oh pshaw, on Fri 13 Oct 2006 02:25:20p, Frank103 meant to say...
>
>> Can a convection oven bake cakes, breads, cookies etc. as well as a
>> regular oven? I've tried baking a few things in a toaster oven and was
>> pleased with the results other than being limited in size. I was
>> wondering about convection ovens and if someone can recommend a brand.
>> Thanks in advance. Frank
>
> Personally, I found convection cooking more useful for roasting meats. Cakes
> and pies were guenerally underdooked on the inside by the time the exterior
> was brown. Cookies, OTOH, were superior in a convection oven.
>
> Best choice? A convection oven in which the feature can be turned off.

My experience differs. I reduce temperatures in my
convection oven 50 degrees from what recipes call for. I
bake all sorts of things in mine, including roasts, pies,
cakes, breads, cookies, potatoes, casseroles, etc...

But not souffles. Even the little vibration from a
convection oven keeps them from rising like a conventional
oven permits.

Pastorio