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Old 03-06-2009, 08:29 AM   #15
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We've got both, use both. Sometimes it's a toss up which is better.

However, one thing I can say, if you want your oven to really cook well, put a 12" X 12" unglazed Saltillo tile in the bottom shelf. (Fits perfectly in the recess) This will eliminate hot spots and make the heat much more evenly distributed. (Don't think this is a hijack)


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Old 03-06-2009, 03:36 PM   #16
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I also put unglazed tiles in the 'ole gas oven to even out heating distribution. I also did it for folks that had bad luck making biscuits. They were delighted after the first cooking with the tiles (Get them at Home Depot).

Our convection/microwave oven is another story. I have to add 60 degrees to my pre-heat setting. We couldn't figure out why things weren't getting done. Finally, I placed a oven therometer in the oven and it read 290 degrees when the buzzer went off when set to 350 degrees. I called GE and they said they are allowed plus/minus 40 degrees. I said mine is off 60 degrees-- tough, buy a new one!!.

Now we get things cooked very well by adding 60 degrees to our heat setting, and using less time, as others point out.

I checked out the GE oven in the stick house and it was right on it's settings. Of course, that one has a procedure to re-calibrate if it gets off-- The one in the RV doesn't have that feature. Maybe newer models do.

Good luck, and my advice is to check out the temperature when ready to use it--- and adjust accordingly.

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Old 03-06-2009, 04:35 PM   #17
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Now for the bad news Max, we (Home Depot) no longer handle the tile in question. Suppliers (Mexico) couldn't get to us ( unbroken, quality, quantity, minus footprints,{{animal}} in a suffix quality to sell. They are still available in some areas by other handlers. Remember, the key word is UNGLAZED.

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Old 03-12-2009, 07:14 AM   #18
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We use a pizza stone that I keep on the bottom shelf. I found ours at Wal-mart.
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Old 03-14-2009, 09:37 AM   #19
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We had reservations about purchasing a convection type oven, but after learning how to use we would not trade back to a regular oven. some one in the previous thread mentioned uneven cooking in a gas oven. We discovered that if we left our pizza stone in the oven all of the time,the oven cooked much more evenly.
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Old 03-14-2009, 02:38 PM   #20
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I like the space-saving you get with a convection oven. If I'm somewhere without hookups, I just fire up the generator (which is probably already on for the a/c).
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Old 03-14-2009, 05:50 PM   #21
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When using the "quick-cook" method (micro+covection), how do you compensate for the quicker cook times using the "25" method? Still learning........

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Old 03-14-2009, 07:23 PM   #22
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I reduce the cooking time by 25% because it's the conversion that works for me. For example, if my cake recipe calls for 30-40 minutes at 350-degrees for an 8x8 pan, the bake time would be adjusted to 22-30 minutes. I can't set the baking temp to 262.5-degrees, so I choose to adjust the cooking time.

It usually ends up taking more than the min but less than the max cooking time, so I usually set the timer for half way between (in this case 26 minutes) & it's worked out for me so far.


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