Recommend cookbooks (or other resources) to learn cooking w/convection, rotisserie?
Hey folks - so I have this fabulous new stove & I don't know what to do with it. I am a decent home cook, but this stove is SO much more elaborate that what I am used to, I don't even know where to begin. The owner's manual is hilariously inadequate. Has anyone lived through this sort of confusing upgrade and do you have any resources you can suggest?
It is dual fuel and the stove can be used with normal setting, fan + heat, and convection. I know I need to adjust normal recipes, but I don't understand what kinds of shifts I need to make in cooking time, temperature, etc. Help! Very grateful for any tips you can offer!