We have a fancy new range with our kitchen remodel which gives us the option of convection bake. I have never used a home convection oven before and need help. The guy who installed it said basically use it for things you want crispy on the outside like roasts or potatoes because the circulating air dries things out, and that it doesn't necessarily decrease cooking time. I used it once to bake lasagna with no noticeable differences, and once to bake cookies when they were browning unevenly. It did help the cookie browning. What should it be used for and not used for? Anyone use theirs to dry fruit (I am thinking our boatload of figs - but lowest temp setting is 200)? Words of wisdom?