First, I really underestimate the difference a new oven would make. I used the convection feature, which automatically converts your recipe to convection time and temp making the transition seamless.
Second, the actual oven temp and not just the target temp is on the display, letting you know how its doing.
My cookies looked as if they weren't cooking at all for the first few minutes, but when they came out, it was like a commercial result.
The cookies were soft but slightly crisp on the outside and perfectly almost freakish even on the bottom.
I have to admit, that I thought my old oven did a great job. I mean these cookies always came out great. I tweaked the recipe on the back of the chip back a few years ago and have never looked back. I never got such even results front to back of oven and from batch to batch. WONDERFUL.
My only complaint right now is the start and clear button on the electronic interface are really close together. I shut everything off a few time while trying to start the time and set the temp. This may be user error, but I will have to watch more closely how to press the buttons.
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