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Temperature/time adjustment for convection oven--Zuni chicken, cheesecake, pizza

Dordogne | Feb 9, 2006 06:41 PM

I have not been able to ascertain how to convert conventional oven cooking temperatures/times for convection ovens. No doubt it depends upon what's in the oven, but are there any rough guidelines for roasting (e.g. the celebrated Zuni chicken) versus baking (e.g., cheesecake or pastry) versus pizza etc.? After the labor of preparing a dish, I surely don't want to risk a failed "experiment" with time or temperature.

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