Some ovens have two fan speeds: A convection baking setting lowers the fan speed, and convection roasting relies on a higher fan speed to brown and crisp the exterior of meat and poultry.
So, yup, just as I thought, there you go.
Some ovens have two fan speeds: A convection baking setting lowers the fan speed, and convection roasting relies on a higher fan speed to brown and crisp the exterior of meat and poultry.
Mongrel wrote:The convection - i.e. fan settings - are what I don't need to know about as they are separate settings. What I'm talking about are the conventional (i.e. no fan running) settings. Easy confusion since the words are so close.
Büge wrote:you got a new oven AFTER I moved out? D:
Silversong wrote:I refuse to eat anything except strawberries for the three weeks they're in season.
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