For you bakers out there, and those who are getting ready to order a new Redwood and are trying to decide on which oven to get... I hope this helps:
Yes, the convection oven works great. I loaded it up with soft sweet bread loaves for the week, and they came out fantastic and just as they should! That is a HALF SHEET baking pan in there (for you bakers out there)! Yep!
For you bakers out there, and those who are getting ready to order a new Redwood and are trying to decide on which oven to get... I hope this helps:
Yes, the convection oven works great. I loaded it up with soft sweet bread loaves for the week, and they came out fantastic and just as they should! That is a HALF SHEET baking pan in there (for you bakers out there)! Yep!
Wow!! That picture makes my mouth water.
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Guy & Phyllis
2012 RW36RL,DualA/C,KodiakDiskBrakes,TrailAir Tri-Glide,GY_G614's,Roadmaster Comfort Ride Slipper Spring Suspension
2011Dodge3500Laramie,CrewCab,4x4,SRW,Michelins, LongBed,6.7LCTD,3.73,PullRiteSuper5th20.5KHitch, BlueOxBedsaver
What trouble are you having? It helps to preheat it and also to typically run it about 25 degrees less than what a normal recipe calls for. All convection ovens cook faster because of the way they work. With the air moving around the food, it disrupts the layer of cooler air that naturally surrounds what you are cooking. This causes much faster cooking. Happy to help if I can!
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