Hi,
I got a Frigidaire Gallery oven in January (just before I was laid
off from work...). It has conventional and convection options. It
seems to be running cool.
My questions: What is everyone's favorite oven thermometer (so I can
kinda calibrate the oven)? And How do you like to use the convection
- same temperature for less time, or lower temperature for same
time? I couldn't tell from the oven manuals which was better
(although I suspect the same temp for less time would be better for bread).
Thanks!
Elysa