In a message dated 07/08/2000 4:25:02 AM Pacific Daylight Time,
bread-bakers-errors@lists.best.com writes:
<< Does
anyone have any recommendations and/or warnings about the convection baking
with breads. >>
Jenny,
I purchased a viking range a few months ago (the small one at 30"). It is
WONDERFUL, and what I particularly like about it is that it has no
electronics. It is just a monster in terms of the way it is built, and I am
totally in love with it. The only extra that it has is a convection option,
which I have used with great success. It is very simple to convert a recipe.
Essentially, I just reduce the temperature 25 degrees and cook for the same
amount of time. Voila!!
Sherri