Convection oven setting - when is it better *not* to use this?
I've finally got a full-sized oven with a convection feature, and I'm loving it. I pretty much have only been using the convection oven, but I'm wondering...is there a time that calls for using the standard oven instead? Would love any opinions on this. Thanks!
I don't use convection when I'm braising because it loses its advantage when cooking something covered. I love convection for biscuits, cornbread, and muffins. Haven't tried it for cakes. Feel neutral about cookies unless I'm baking multiple pans. Dying to hear the experience of others.
It kind of depends on what your oven does when you use the convection setting. I have two, convection bake and convection roast. Convection bake is very annoying on my oven, because it actually lowers the oven temp about 50 degrees, throwing all my baking times off. Convection roast only seems to lower it about 15-20 degrees, so I use that even if I'm not "roasting." Regular bake gives me the most accurate temps but there are more hot spots in that case. I use the convection roast setting almost 100% of the time.