18 hours ago, JeanneCake said:Welcome!
I have an oven at home that can operate as a conventional oven or a convection; the convection setting activates the fan. Convection bake is low fan speed, convection roast is faster fan speed. I usually set the temp about 25 degrees lower when using convection and I also start to check for "doneness" sooner than I would otherwise; things cook faster in convection mode. I own a bakery where we have commercial convection ovens so using one at home was not a learning experience.
At home we also have a Breville Smart Oven Pro, because I wanted more oven space at home for the holiday chaos and it also functions as an air fryer so I didn't have to make room on the counter for yet another deviceThe kid uses the air fryer more than I do and he's been pretty happy experimenting with it; mostly with chicken, and reheating things like mozzarella sticks, and other batter/breaded coated things for snacks.
What model did you get?
I posted my model in another thread, I bought a convection oven from HYSapientia on Amazon and I use it pretty much all the time now.
By contacting the manufacturer they informed me that a convection oven can be used as an alternative to an air fryer, mine is even allowed for my kids, they can easily learn
