October 4, 2007
On a discussion list I follow, many posters have been saying they have replaced
their microwaves with small toaster ovens that also have a convection feature.
The people sound quite delighted.
I had a gas/convection combo oven at one house and didn’t really find it advantageous for baking bread.
However, I received this email today from someone inquiring about convection ovens:
“I am looking at ways to be able to have good home cooked
meals. During the spring (our busiest season) we will be working 12-14 hour days and we live 15-20 minutes from our business.My family enjoys ‘some’ crockpot meals. I have been looking at the roaster ovens for making casseroles and then cooking them at the greenhouse while we are there to have them ready. I was wondering about the convection ovens (I found one on sale).”
What has been your experience with convection ovens and what would you suggest?
Marilyn
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