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I've baked a couple batches of cookies in my CSO and find that the conv bake setting bakes foo fast and it appears there's no bake without convection. The cookies I baked yesterday just spread way too much. I may have to check against my own oven to see if the fault is really the oven or if it's the recipe.
I'm also working on a Jewish Rye recipe and am eager to bake in the CSO with the 'bread' setting to see how it differs.
I've baked a couple batches of cookies in my CSO and find that the conv bake setting bakes foo fast and it appears there's no bake without convection. The cookies I baked yesterday just spread way too much. I may have to check against my own oven to see if the fault is really the oven or if it's the recipe.
By Shalmanese,
By ducphat30,
