Convection Oven Bible Book

When I discovered that my new kitchen came with a convection oven, I knew I needed some guidance in how to use the thing. I was especially interested in exactly what it does differently from a non-convection oven and how to adjust existing recipes and customary practices accordingly. This need was underscored by my first bumbling efforts which burned the bread rolls in the back of the oven nearest the fan while undercooking the ones nearest the door in front. I also discovered that if one attempted three sheets of cookies at the same time, the middle tray undercooked while those above and below came out normal but more quickly than in non-convection baking. This book does not help. Only 14 of 304 pages (that's 4-1/2 per cent) are devoted to the basics, the physics, the science of convection cooking and very little of that is devoted to conversion of old recipes/habits into new ways of cooking. The remainder of the book is filled with the sort of recipes one finds in the food magazines at the queue display near the checkstand in the grocer's, alongside the gossip periodicals. Although Ms. Stephen chose to call her book a Bible, it is something more like one scroll from the Torah, one of the histories, one of the prophets, a Gospel, and a couple of epistles.