How many use the bake/convection vs bake option on their oven?

We did a complete kitchen remodel 12 years ago, with double ovens, and I have never been interested

in the convection.

 
Ditto. Best chicken, best muffins, best cookies ever. Terrible for flan.

the fan blows the surface too much.

(note: this was a countertop model...about the size of a microwave.)

 
It's new for me, and I use it when I am baking on both levels so things cook evenly

without switching the pans. But if I am just using one rack I use the regular setting.

 
I switch racks a lot and really should look into the convection setting on my ovens. I used the

convection in our RV all the time. Just never seemed to use it at home.

 
Scanning through Dorie Greenspan's *Baking Chez Moi*: on a suggestion from her

appliance repair man: always wait an EXTRA 15 minutes after the ping/light indicator goes off before putting the food in. He says it often HASN'T reached full temperature and the extra heating time helps the oven keep its temperature longer and cycle on/off less often.

This, she cleverly points out, is critical if you're baking an item for a short amount of time, like cookies.

 
I do use it a lot, and seldom have baking problems, though I do adhjust some things.

I reduce the temp a little, and check earlier - it cooks a third faster, I would say, so I need to be very careful and use a thermometer when roasting a turkey or goose.

I bake muffins using convection all the time, and they come out nicely, so I was surprised to see the pictures of misshapen muffins. I also have never had cookies blown around. I do have a hot spot, but few ovens don't so that doesn't bother me unduly. I love the convection option. Can't wait to have saved enough to get a convection/microwave like the very first microwave I ever had 30 years ago, but they are rather pricy.

 
I don't use it at all and don't understand the differences. There's a fan that loudly blows hot air

around, and vents from the front of the oven no matter what the setting is.

 
I was reading countertop convection oven reviews and MANY people complained about

how long they took to come up to temperature. Some said 45 minutes. Cripes...if I'm going to waste that much time and electricity, what's the point of using an appliance that supposedly cuts down baking time?

I had used a $25 thrift shop countertop one for chickens and cookies and loved it. I don't think I EVER checked the temperature because most recipes say you need to lower it.

 
It is!

I do miss the blog, but it was a bit too much with everything else we had going on!

I have news on the farm front, especially since I never got around to updating the blog. Due to a change in management at Jeff's work, we actually had to relocate back to CA if you can believe it! We are back in the Bay Area again as of late fall last year. Crazy.

We actually started a pretty successful stand at the local farmers' market back in MN, selling both our eggs (we were raising 100 hens) and baked goods. Sad we had to leave it, but it is what it is.

 
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