This past week I heard from many of you, and it is always good to hear what is on the minds of my readers. Some had questions that arose from my recipe for the Sweet Potato Fries.
Convection works well when you want the food to brown nicely and is ideal for some baked goods as well as roasting vegetables, some meats, fish and chicken. However, occasionally the exterior may look done while the interior has not reached the designated temperature. If that happens, change back to regular baking to finish cooking. To keep the food from becoming too brown, place a piece of foil loosely over the top until internal temperature is reached.
I seldom use the convection on very delicate items with a custard base. Nor would I use it for an angel food cake. The hot air from the convection oven may cause some items to crust over, causing them not rise to the full potential if a crust is formed too quickly on the surface.