Posts: 1,374
Threads: 11
Joined: Jan 2009
I have both a large oven with convection (Dacor) and a toaster oven with convection (Krups). I love both. I use the one the toaster oven (convection bake) one to bake small quantities and to reheat food. It is wonderful for reheating pizza (crust stays crisp) and even french fries. The large one has both full convection and convection bake, ditto for broil. The Dacor manual is very good, has lots of recipes and a chart. I use it as a starting guide. Great for cookies (bake in less time, can put 3 trays in at once and do not have to rotate to get even baking), no-knead and Artisan in 5 bread, roasts and potatoes (crisp on the outside, moist inside). I don't have to futz with the temp in mine, just use the setting. I would go to the Dacor site and look at the manual for any of their convection ovens and print the relevant pages to use as a guide. I have not used it for cakes or pies. I have a couple of convection cookbooks, but truly, the Dacor manual is much more helpful. Try it, you'll like it.