Some time back on the bread bakers digest, Ed Okie gave some
recommendations for various items, including his range.
I've had a Frigidaire Gallery Professional Series convection oven for 3
years and like it very well. Cleaning the stainless steel is easy with
Stainless Steel Magic, made by Magic American Corporation in Cleveland, a
sample of which came with my range. A quart bottle was special-ordered from
my local True Value Hardware store for me, at about $8, a significant
savings over the small bottles. I try to touch only the handles, so
cleaning the stainless steel surfaces needs to be done only about once a
month with a soft cloth, and I really don't mind cleaning it, because the
stainless looks so beautiful.
(I recently purchased the refrigerator to match, and will likely get the
dishwasher whenever my 12-year-old Maytag goes!)
I don't personally know anyone else that has a convection oven, and am
wondering.....
Does your range require as much of a reduction in baking time as the
manufacturer claimed in the instruction manual?
I only reduce my time a little bit, but then I don't like pale anemic
bread. Also, I find that some thin muffin and cake batters produce rather
"windblown-looking" results due to the air movement. I do find, however,
that baking IS more even with the convection on. (Especially for cookies
baked on commercial half-sheet pans lined with Exopat mats!) Comments?
Thanks-
Carolyn Dandalides