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OT cooking stoves and hand vacs
Thanks, Lee. Next time we buy a stove, I will consider
a convection/conventional. PAT Lee Kerrighan wrote: In article , Pat in Virginia wrote: Hi Pat, I wouldn't say I'm a 'born cook', and my mother certainly wouldn't! The booklet and manual that came with the oven were clear. All I do for most things is set the temp. 25F degrees lower than the recipe says, then start checking for doneness about 10-20% earlier than the recipe says. (If it says bake 30-35 minutes at 350, I set it at 325, and check at 25 minutes, for example.) On something like fruitcake, that bakes for *hours*, It can make quite a difference. On 10-minute cookies, not so much. Breads rise evenly, and brown evenly, even with 4 loaves in there. The learning curve is really rather flat, I'd say. And convection baking is a choice, of course; I don't use it for a covered casserole, just for things that are open. HTH Lee ) Hi Lee: How steep is the learning curve with a convection oven? I mean for 'cooking impaired' people, not the ones who are 'born cooks!' Thanks, PAT |
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