Rubbery?

JimM68 wrote:
Yes we use the racks, and preheat.
We'll try the calculator.

Any other tips?

I think I read somewhere to add liquid (milk?) to make the batter thinner?

I really really don't want to give up baked foods, but I'm also loath to give up that huge cabinet below the stove and would not look forward to chopping up my cabinets either.
We'll tackle meat next.

Here's a link I found that might be of use:

fine cooking convection oven tips

Unless you are a subscriber to the site you may not be able to open all the links provided so here are some other links:

http://www.epicurious.com/articlesguides/kitchenequipment/expertadvice/convectionovencooking

youtube baking tips.

Hoping this gets you to where you want to be.

JimM68 wrote:
Yes we use the racks, and preheat.
We'll try the calculator.

Any other tips?

I think I read somewhere to add liquid (milk?) to make the batter thinner?

I really really don't want to give up baked foods, but I'm also loath to give up that huge cabinet below the stove and would not look forward to chopping up my cabinets either.
We'll tackle meat next.

Let us know how it turns out. When the time comes that we replace our motorhome with a new model, we're considering doing the m/c combo for the extra cabinet space. More room for dutch oven gear!

Yes we use the racks, and preheat.
We'll try the calculator.

Any other tips?

I think I read somewhere to add liquid (milk?) to make the batter thinner?

I really really don't want to give up baked foods, but I'm also loath to give up that huge cabinet below the stove and would not look forward to chopping up my cabinets either.
We'll tackle meat next.

Super_Dave wrote:
I'm not a convection oven person but I've read complaint threads before. It seems that there has to be time and temperature adjustments between regular recipes and convection. I found this link that might be useful.

Conversion calculator

Love that calculator.One of the few bookmarks I can readily locate, LOL.

I'm not much of a baker but wuvvvv my Sharp convection/microwave oven. Like it so much that I am having the RV manufacturer remove their regular nuker, do additional wiring, and install the Sharp.

Are you using either of the racks while baking as well as adjusting the cooking time and temp.?

Forget your conventional oven rules and seriously look at the instruction for compact convection cooking. There are lots of sites to help you retrain your mind on cooking. Even the manufacturer usually has good tips for their units. If you are baking hockey pucks, you are the cause. I have used an "air cooker" for years and a combination convection/microwave in the RV. If I want baked pork chops, it's in the Coach, biscuits the same thing. I am not a bread baker, too many specialty bakeries around me. Cookies and cupcakes are a snap, soft or crispy.

Go back to school and learn how to use your new appliance, and forget your old rules.

I'm not a convection oven person but I've read complaint threads before. It seems that there has to be time and temperature adjustments between regular recipes and convection. I found this link that might be useful.

Conversion calculator

I think the OP was looking for tips for his convection oven. Does everything have to relate to cast iron?

We do our baking in a cast iron dutch oven with charcoal on the lid and underneath. That might be an alternative for you.