When should you not use a convection oven?

Article Tools

In American baked goods, convection should never be used unless a recipe specifically calls for it. In a home oven, the hot, dry air accelerates crust formation in cakes, cookies, and biscuits which is generally counterproductive to desired rise.
Previous postWhat is mitered edge countertop? Next postDo I need to use primer with Rustoleum?

Post Your Comment

You must be Logged in to post an answer.