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Most of my experience is that the convection oven seems to dry food out before it is cooked through- my quick breads are dried out on the outside and underdone inside. Yuck.
It seems lately that everyone is interested in convection cooking and that even though manufacturers have brought the technology to the simple toaster oven, many home cooks are still confused about how to use them. The The Wichita Eagle fields some questions regarding convection oven use and has some simple advice.
I almost never use the convection option when I bake, because recipes never mention it. When I tried it — shortly after we got the new oven — the suggestion to lower the temperature didn’t work the way they said it would, and I prefer having temperatures I can … Read original blog post
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