Sentences with phrase «on the convection setting»

I made this wonderful bread for the second time today... I omitted the honey this time... I also baked it on the convection setting in my oven at 350 (auto - converted to 325 in the convection) for 45 minutes and then let it cool in the pan for an hour... It was perfect, no soft spot or hole in the middle at all!

Preheat oven to 350 degrees on convection setting.

Cooked for the recommended time but on the convection setting (I find for these dense quick breads this works better for me at higher altitude.)

(baked mine at 300 degrees on convection setting)

Preheat oven to 375 on convection setting.

*** I found baking potatoes in our toaster oven on the convection setting is quicker, more economical and yields better results.

Not exact matches

I roast fresh red peppers from my garden in my oven on convection roast setting.

If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher.

Using the «bake» setting with convection on, preheat your KitchenAid ® 12» Convection Digital Countertop Oven toconvection on, preheat your KitchenAid ® 12» Convection Digital Countertop Oven toConvection Digital Countertop Oven to 400 °F *.

My oven set on convection cooked them in 14 minutes.

Place in oven (convection bake setting is preferable) at 170 degrees for 35 — 60 minutes, depending on how thin your layer is.

P. S. I used the convection setting on my oven and was pleased with the bacon's turnout.

Place in a single layer on a baking sheet lined with parchment paper and bake on the convection bake setting at 350 ° or 375 ° on a regular bake setting for about 20 minutes or until lightly browned and cooked through.

Using the «bake» setting with convection on, preheat your KitchenAid ® 12» Convection Digital Countertop Oven toconvection on, preheat your KitchenAid ® 12» Convection Digital Countertop Oven toConvection Digital Countertop Oven to 400 °F *.

I had a turkey breast on another rack, so this 325 convection setting worked for both elements of the meal to cook together.

It's like the proverbial frog in the pot being boiled with the stove set on high: convection mixing hot water coming up from below with cold water at the top results in more frequent and more violent fluctuations in temperature than would be observed with the stove turned way down, but the frog can not blame any single fluctuation on the stove being on high.

However, in the atmosphere, in contrast to what happens in a kettle filled with water and set on the stove to boil, convection does not lead to a temperature profile that is uniform with height.

However there would then be more conduction, convection and on Earth more evaporation from the surface for an increased upward energy flow which would work to maintain the lapse rate set by sun and pressure.

Gas and liquids are fluids, this sets up convection currents in the heavy fluid voluminous gas which is our atmosphere as they exist in the fluid liquid water which is the ocean, in the air these volumes of air on the move, packets as some call them..

This is because the role of convection is basically to set a stability limit on the lapse rate that is given by the appropriate adiabatic lapse rate: Lapse rates higher than the adiabatic lapse rate lead to convection, which lowers the lapse rate back down to the adiabatic lapse rate.

Hence, the easiest way to figure out what is going to happen to the surface temperature is actually to look at the energy budget at the top of the atmosphere (where we know the only energy transfers are via radiation) and then to incorporate convection and latent heat transfer essentially through understanding the constraints that they set on the lapse rate.