[Sca-cooks] OOP Convection vs True Bake question

Sandra Kisner sjk3 at cornell.edu
Thu Jun 28 08:09:50 PDT 2007

Do please reply on-list; I'm in the same boat!


>I am forwarding this on behalf of one of our local
>Cooks Guild members.  She is not on this list but I
>will forward your thoughts to her, so please post, or
>reply privately to my email.
>Thank you for your wisdom
>Gwen Cat
>---original message---
>Hi all,
>I have a question that hopefully someone here can
>answer.  I am looking to buy a new oven with
>convection abilities.  I have ran into two types and
>can't find any good reviews on them or real pros and
>cons between the two.  They are the "true convection"
>systems with the heating element and fan combination
>in the middle of the back of the oven; and the other
>kind generally called the "speed bake" option, which
>is a regular oven with a fan in the back to circulate
>air.  Has anyone had any experience or recommendations
>they can share?

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