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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - December 18, 2009

Convection Oven Quandary

Could you put a conversion chart in one of your next newsletters for all of us who have convection ovens?

Hi Bob,

Here's a rule of thumb regarding baking in a convection oven: Reduce time by 25% and reduce the temperature in your conventional recipe by 25 degrees F. or 10 degrees Celsius.

Your cook-sense will still come into play, so remember that this is just a general rule. For example, heavy, dense breads will need an even lower temperature and a longer cooking time; while light, fluffy breads/foods will cook faster even with the reduced temperature and time. Mostly, check the food early in the baking process the first time and write down notes on your recipes to ensure future baking success.

Hope this helps,


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