i really went to town making apple pie, pizza, and a rotisserise chicken.
we don't bake cookies/pies/cakes/etc.
i bake cakes and casseroles and cookies and they all turn out perfect!
two certified oven thermometers confirmed what my attempted baking also told me.
convection baking is great if you have the ability to use it.
baking is as you would expect, the results of controlled bottom heat on a metal baking tray producing even temperatures on the entire cooking surface.
we are baking a cake tomorrow in it and i am sure it will be fine.
takes too long to toast; needs a baking timer; pros: easy to clean, even heating cons: imprecise controls, long toasting process, no baking timer best uses: kitchen
i have cooked chicken, ham, pork, steak, ribs, cake, pizza...
for baking function, takes a while to heat up adequately- thus totally defeating the point (in my eyes) of a toaster oven.
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