Okay, this would probably be more appropriate at the recipe blog, but I seem to have generated a lot of comments lately here and would really appreciate any help and/ or feedback.
I have a convection oven. When I make this pronouncement to people, those who have and appreciate their convection ovens respond exuberantly, "Don't you just LOVE your convection oven?" Well, no -- I don't hate it, either. I just don't use it. All I know is that the convection fan makes a big lump at the back of the oven meaning some of my cookie sheets don't fit in there any more.
Please tell me how/ why to use my convection oven. Keep in mind that currently my oven is most used for frozen pizzas, baked potatoes, and the occasional oven-baked fish or chicken. Most roasts or anything like that I do in the crock-pot.
Can someone give me a great reason to fire up the convection oven?
