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Western Oregon | I use to do pizza for 1/2 the bake time in a conventional oven, then on same temp switch to broil, same time total, leave door ajar on broil. The top and bottom were more evenly cooked and the crust was not so crispy. Top nicely browned, cheese melted and browned better. Seems that is what convection does automatically. On roast and chicken or turkey breast I find it cuts off about 1/3 the time using a probe thermometer. More evenly browned. I don't sear anything in skillet first, with convection....James | |
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Convection oven?
