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Old 06-21-2015, 09:31 PM   #11
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Originally Posted by Sir_Loin_of_Beef View Post
In a convection oven, cut the baking temperature by 25F and reduce the cooking time.
Mine does that automatically - set it for 375 and it heats to 350 on the convection bake setting.
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Old 06-21-2015, 10:16 PM   #12
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Mine does that automatically - set it for 375 and it heats to 350 on the convection bake setting.
As you and I have the same stove, mine does the same. I love that.

Rick, have you done a standing chicken with yours? It's the best I've ever done!
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Old 06-22-2015, 01:31 AM   #13
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As you and I have the same stove, mine does the same. I love that.

Rick, have you done a standing chicken with yours? It's the best I've ever done!
I have not as yet. I usually do them lying on their back, but on a rack that allows then to brown all over. I haven't roasted a chicken yet with the convection setting, mostly because I keep forgetting that I have it.
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Old 06-28-2015, 05:11 PM   #14
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The convection feature with my Kithenaide toaster oven is one of the best things I like about the oven.
Crisps up foods and cooks faster.

If I had a full size convection oven, I can see myself using this feature more than not.
Probably leave it on convection for most all baking and roasting jobs..
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Old 06-28-2015, 10:21 PM   #15
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I read on a baking forum once that convection doesn't work so well when baking bread, cakes, muffins, anything like that. Apparently it retards rising somewhat, especially with things that tend to form crusts since the crusts will form faster with the air circulation. So I always just use regular bake and have never tried to use convection since I'm not willing to risk a failure. Just throwing this out there. Like I wrote, I've never actually tried it to measure the difference so it could be the equivalent of an old wives' tale for all I know.
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Old 06-29-2015, 05:56 PM   #16
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Bake bread in convection oven all the time. I think it is better than regular oven by far. As far as pizza, I'm obviously too late. But cook at the regular temp for a bit less time.
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Old 06-30-2015, 09:41 PM   #17
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As you and I have the same stove, mine does the same. I love that.

Rick, have you done a standing chicken with yours? It's the best I've ever done!
When I use convection roast I too get a wonderfully crisp and brown skin. It's a feature that I enjoy a lot.

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