baking bread in a countertop convection oven

20 grams kosher salt Flat, thin aluminum pans are perfect for baking pizzas and biscuits via convection. Hi, Probably would need to adjust temp downward. The convection oven may cook the outside of these baked goods too quickly and leave the center undercooked. Some countertop ovens can eliminate the need for a toaster, but few brown and crisp bread … Does the cloche have any pluses over my cast iron pot& lid setup (except its way prettier?) I’m sorry to say I can’t remember if they replaced all or just some of the water in the recipe. Which one are you working from? Elaine: Check out page 10 in Artisan Bread in Five (http://bit.ly/cNtfJI), or page 15 in Healthy Bread in Five (http://bit.ly/3wYSSN) for details on yeast. thanks for making it so easy w such variety! Jill Corleone is a registered dietitian and health coach who has been writing and lecturing on diet and health for more than 15 years. The loaf browns nicely on top and is done, but the bottom of the loaf is not browned at all. Required fields are marked *. Does anybody have experience with baking bread in a countertop/ toaster oven? Another question about convention oven. With a kneaded dough recipe, after you've mixed your ingredients you have to work, or knead, the dough before letting it rest and rise. A convection oven is also larger than a toaster oven, making it ideal for baking loaves of bread. I’m a bit nervous about steaming the bread, namely since another website (thefreshloaf) cautions against breaking glass oven doors, and causing electrical ovens to malfunction because of the steam. And deeper slashing, plus check your oven temp with thermometer, and turn down heat 25 degrees w/convection. I would assume the effect to be around 5-10 minutes. Wales It will be wonderful either way. I too have an oven where the convection cannot be turned off. Helen. My question is about proofing the refrigerated dough. Use of this web site constitutes acceptance of the LIVESTRONG.COM Do you think I could try it with any of your doughs? Confused about your question on the yeast; it’s different in our two books. But you should make sure to unplug the convection oven and give it time to cool down. For a loaf-pan bread made from Italian Peasant Bread dough (page 46 of ABin5), the loaf baked faster than usual (about 25 to 30 minutes), rose higher, browned more deeply, and was more attractive. I’ve tried increasing the baking time a little, but the crust still turns soft within minutes of coming out of the oven. You may also need to rotate the loaf after the first 25 minutes, so it browns nicely on both sides. If you try the strong flour, please let me know how it comes out. Leaf Group Ltd. If so, what are the adjustments? Linda: Checked temp with oven thermometer like http://ow.ly/8CVPU ? Thus, I wanted to make sure active dry yeast was what you work with (vs. instant or some other type). Set your timer for 10 minutes less than the recommended baking time. View ArtisanBreadIn5’s profile on Twitter, http://artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker, http://artisanbreadinfive.com/2011/06/19/grilled-buns-on-fathers-day, http://artisanbreadinfive.com/2010/12/27/three-ways-to-get-steam-into-your-oven-for-a-great-crust-new-video, The New Artisan Bread in Five Minutes a Day Master Recipe! Janet Renee has over a decade of experience as a registered dietitian. Comes In Black Color. Baking a cake in your convection oven shouldn’t leave a lot of mess to clean up. Another method I’ve seen mentioned suggests covering the loaf with an aluminum foil roasting pan to hold in the natural moisture. Do you have any suggestions? Because of the vital wheat gluten we had to switch the order a bit. What we liked about this oven. Let me know what book you are working with and we can try to help figure out an amount. I have never baked in such an oven, but it sounds very intriguing. When our British edition came out, the testers did use plain flour. The material appearing on LIVESTRONG.COM is for educational use only. Ray: Should work, just not sure it would add much. Type “loaf pan” or “loaf-pan” into our Search bar above for more info. The Master recipe will make four loaves that are about 15 ounces, so it is just shy of 1 pound. (And yes, I’m making a new batch of WW HBin5 this evening.). Helen Stradling, Terms of Use Thank you so much for your prompt and helpful reply. Do you think I need to let the dough rise initially for 2 hours before putting it in the crock pot or since it cooks slowly, can I through it in the crock pot right away? Copyright © You can always bake it more, but you can't bake it less. Broke my stone and wasn’t that happy anyway, figured out my oven (ancient) vents so my steam wasn’t doing what it needed to do. It features a high contrast LCD. This site uses Akismet to reduce spam. Convection ovens cook differently from conventional ovens, making them better suited for cooking certain foods over others.Because of this, many people question whether convection ovens can be used to bake a cake. The only difference will be the shape. They want to “blow out” at the base, leaving the bread misshapen. I had a feeling it might be that the steam was escaping. Thanks! Any ideas regarding ratio or if this would even work? Any thoughts/ experience with this? Brush the top of the loaf with milk and sprinkle with sesame seeds. Basically, if your culinary creations have the same temperature specifications, then you can cook several sheets of them at once in a convection oven. You reference crock pot baking and mentioned “Check with your crock pot’s manufacturer before trying this”. If you don't have much countertop space, consider a microwave-convection oven combo. Copyright © 2007–2020 BreadIn5. BLACK+DECKER TO3240XSBD 8-Slice Extra Wide Convection Countertop Toaster Oven, Includes Bake Pan, Broil Rack & Toasting Rack, Stainless Steel/Black Convection Toaster Oven 4.5 out of 5 stars 1,210 $67.99 $ 67 . It will lack the crackling crust, but I think the taste will still be wonderful. 680 grams water in Nutrition and Dietetics. This black extra large convection oven is made with stainless steel and has a sleek design for long-lasting durability. Thanks, Would I still need to reduce what I enter by 25 degrees? The gas ovens are insulated differently and allow the steam to escape too quickly, so the crust isn’t as nice. I just bought a countertop convection oven, with a max temp of 450, should I lower the temp by 25 degrees with this also? I was wondering if you ever tried to bake bread in the crock pot. I’ve been baking bread using your technique for a while now and loving the results (as have friends and family I’ve shared the breads with ). My question is regarding the container – like many folks, I’m trying to get away from plastic as much as possible – any alternatives to the 5-gallon plastic container? After ten years of living with a broken convection fan, we finally had a mechanic look at it who knew how to fix it. Because even airflow is critical for evenly heating the food, the best cookware for a convection microwave or oven will have a shallow rim or no rim at all. How much depends on your flour and which recipe. Why have you incorporated the yeast and salt into the dry ingredients instead of dissolving it in the water? Good work you two! It is crispy, crunchy every time. Two loaves in loaf pans at 380 for 35 minutes. In other words, it is as hot near the top of the oven as it is near the bottom. The main problem I’m now left with is how not to finish every loaf at one sitting !!! LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Privacy Policy The soup-bread bowls with our dough should work well, but you may need to use more flour to keep it from sticking. I hear UK ‘Plain flour’ is not equivalent to US ‘All Purpose’, but ‘softer’ and no good for bread. (instead of having to proof for an hour before I start preheating), Heidi: See page 48 in the book– item #5 answers your question. Are you familiar with using Vital Wheat Gluten? Is it safe to pull the refrigerated dough out in the morning and let it proof (covered)on the counter for 8 hours so that all I need to do is preheat the oven when I get home? Will active dry yeast suffice for this recipe (which your directions say to mix in with dry ingredients vs. wet)? Making good bread takes practice, and the mechanism in which you bake your bread may not play much of a role in the end product. Convection ovens cook just like conventional ovens (electric coils or natural gas heat), except the air inside is blown around by a fan. I have never tried it, but I know some of our readers have been experimenting with it. I like to bake all my bread at once on the first day to conserve electricity. Hopefully with these tricks I can get the nice crust back! Wolf and Viking tend to lose steam more than others. I’ll definitely check that out. Sometimes, tho, the bottom browns a little too much, maybe almost burned. And never bake in a crock-pot unattended.”. It’s only 15.5 inches tall and 22.8 inches wide, so it should fit just fine on a counter or utility cart. If you’re looking for the benefits of convection cooking, you should try to upgrade your range of wall ovens rather than buy a countertop convection oven. such as free samples, paid samples. The Smart Oven Pro also includes an automatic rack ejector, which pushes the rack (when it is in the center position) outside of the unit when the door is open. When you buy the Breville Smart Oven Pro Countertop Convection, you also get a: 12 x 12 enamel baking pan; 13-inch non-stick pizza pan; Oven Racks. Copyright Policy I have seen a couple of comments on other websites that it is possible to bake no-knead bread in a FlavorwaveNuwave type oven which is a combination of halogen/convection in a countertop glass bowl type oven. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Reddit (Opens in new window). Your convection oven looks a lot like your conventional oven, but its heating mechanism is a little different. In Artisan Bread in Five Minutes a Day, the whole idea is to make a large amount of dough to have on hand. Keep thinking that it is not going to be successful in baking properly. My new convection oven automatically adjusts itself from the recipe recommended setting. Has anyone tried this? They get things done faster, more efficiently, evenly, and way better.. King Arthur Flour recommends you use your conventional oven for baking quick breads, cakes, cupcakes and sweet yeast breads. Most home milled flour is coarser than the commercial brands and don’t form as much gluten in the dough, so we recommend using VWG to create more structure in the dough. Is that what they all do? Every 1/4 cup of whole-wheat flour adds 3 grams of fiber, according to nutritional data from the USDA. This is all guessing! Yes, the toaster oven manufacturers even make a little stone for baking. The convection function shouldn’t remove the steam in most ovens. If you're like many home cooks with a convection oven, you may be looking forward to the benefits your oven offers for your holiday baking. Nothing warms the heart or belly better than fresh-baked bread right out of the oven. Slash just B4 goes into oven, same as usual. The bread is still delicious, but I miss the crust! Thanks so much! I’d like to make the gluten-free crusty boule bread. You can even bake multiple batches in one go since racks can be placed close together in a convection oven. You will be impressed with the results. Thanks, Janelle, I’m a UK customer using’Artisan Bread in 5 Minutes a day’ pub. Full-size ovens generally have better circulation and ventilation, and they may include a filtering system. 3. This is because in a convection oven baking is considerably faster than in a normal conventional oven. Once the cloverleaf rolls are prepared and ready to bake, do I put the muffin on top of the baking stone or somewhere else in the oven? ), I am now using it in my newly opened bakery. Thank you kindly for your help. An earlier comment in your blog talks about pan baked bread….I intend to put the bread directly onto the stone. I love your new book and the bread it produces! Try an additional 20 minutes. Best Countertop Large Countertop Oven Calphalon Quartz Heat Countertop Toaster Oven. Her work has been featured on the Huffington Post, Diabetes Self-Management and in the book "Noninvasive Mechanical Ventilation," edited by John R. Bach, M.D. I have been baking bread from your master recipe in Artisan Bread In Five Minutes A Day. Or?.. For example, if I enter 350 it adjusts to 325. I have a solar oven and would like to try baking the master boule recipe from ABin5 in it. How to keep dough from sticking? If your kitchen is low on space but needs more cooking power, the Avantco CO-28 half size convection oven is a great solution, letting you make pizzas, baked goods, snacks, warm sandwiches and more right on your countertop. Do all of them do this? I never use water in my glass door oven and I don’t have a problem with the crust. LIVESTRONG.com may earn compensation through affiliate links in this story. Thanks, would the temperature be the same? Just like with convection oven baking recipes for bread, you want to decrease your baking temperature by 25 degrees Fahrenheit and reduce your cooking time by 10 minutes for cookies, scones, biscuits and meringues. To get more alternatives, look at our list of Baking Oven Countertop … An energy saving appliance, they perform better and faster than a conventional oven while still saving on the energy bill. Usually you only need to reduce the heat by 20 to 25°F when using convection heat. Bassem: Somewhere between 45 and 60 min, prob. While every oven is going to be a little different, you're basically looking at three ways to turn a conventional-oven recipe into a convection-oven recipe: Reduce cooking temperature by 25 degrees F (about 15 degrees C). I recently purchased at 5 quart Lodge Cast Iron Dutch Oven. Other option is to stick with flatbreads mid-week, which don’t need the rest. If you don't already own one, this smart oven comes with Amazon's Echo Dot so that you can make full use of its features. The recipes that I see myself doing all need about 90 minutes to proof at room temperature before baking. Possible to mix in more flour at this stage? When it comes to appliances for the kitchen, the convection oven is a must-have appliance. Cleaning of the interior is easily done by using a soft and damp cloth or even a dry sponge. People have asked whether our recipes can be made in convection ovens. Yes, bigger to fit the pans. I’ll be baking Peasant Bread tomorrow, because of the Convection, I’ll reduce temp to 400F. No bakery that makes it for 150 miles! Here is how I changed the basic recipe. 3-1/2 cups whole wheat flour, 3 cups of unbleached white flour, 4 to 6 tbsp vital gluten, 1-2 tbsp soy grits, 1 cup sunflower seeds, 1 cup raisins, 1-1/2 tbsp salt, 1-1/2 tbsp yeast, 1-2 tbsp molasses, and 3 cups warm green tea. advertisements are served by third party advertising companies. Regardless of whether you’re a veteran baker or a beginner, you probably have a few questions about convection baking – especially when it comes to baking cakes. Learn how your comment data is processed. Sorry, your blog cannot share posts by email. It is just easier to mix the yeast and salt with the dry ingredients, it saves an extra step. So by all means use the convection setting, but to make sure the bread turns out well, turn it around halfway through baking like you would for a non-convection oven. For example, if you normally bake your bread at 375 degrees Fahrenheit, decrease to 350 degrees Fahrenheit. Any thoughts on how it will turn out? In many convection ovens, you will need to be more attentive to turning the loaf around, at least once at the midpoint of baking or beyond. Thanks! Conventional Oven Convection ovens and conventional ovens produce heat the same way, which is by using two heating elements on the top and the bottom of the inside of the appliance. So don’t run it this way unattended, and while this method is all over the Internet, we’re all at our own risk with it. Hi there! If I try to bake after coming home from work, even with a shorter baking bread like the wholewheat olive oil, (plus I have a convection oven), I will be lucky to have a finished bread before 8 or 9 at night. As we say in the book, and on the web posting at http://artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker …, “… Check with your crock-pot’s manufacturer before trying this, since some model’s instructions specify that the pot has to be at least partially filled with liquid to avoid safety or durability problems. With a batter dough recipe there's no kneading of the dough prior to the resting and rising. Remove the pan from the oven. But convection ovens do a great job with bread– the bread browns easier and rises higher when the convection fan is blowing. Your email address will not be published. Nothing else about the process has changed, and I’ve checked the temperature of the oven with a separate thermometer and it seems to be spot on. Curious if a convection microwave cooks like a regular oven. A longer pre-heat will solve this problem, assuming that the oven’s running true, could try that first. You can place it right on the baking stone, but since it is in a pan, you don’t absolutely need the stone. I am using a pizza stone I got from King Arthur Flour. Love making your bread. I love the idea of using green tea, what an amazing flavor that must impart! Zoë. Thank you for help with this question. First, lower the heat by 25 degrees F. Make sure that the convection fan isn’t fooling your thermostat (use an oven thermometer). Victoria: Try a longer rest time first, then let us know how that does. Cuisinart TOB-260N1 Chef’s Convection Oven is ideal for anyone, and you can use it anywhere, anytime. The loaf was heavenly when cooled and cut. I decided to try and use the cup method instead of weighing (was a tad lazy) and realised that the batch of dough is too wet. Now to confuse you more. Also, I read that the convection feature might remove steam from the oven … any thoughts on that? The Black & Decker Countertop Toaster Convection Oven, for example, is able to toast six slices of bread, as well as cook a medium-size pizza that could feed a family of four. By comparison, the heat in a convection oven is circulated by fans, which creates an even distribution of the heat in the oven and around your food. Can i put the formed dough in the oven on “proof” instead of letting it rise on the counter? Could just cover it with an aluminum foil lasagne pan for the first two-thirds of baking, similar effect. In your traditional oven, the heat that bakes the bread rises from the bottom of the oven. I am interested in using whey (left over from making ricotta) in the bread dough. Sure, you can add flour at any point. Countertop convection oven features convection technology for fast, even heating Digital settings for pizza, bake, broil, toast, and defrost Large interior fits 2 take and bake pizzas, a family sized chicken, or 18 slices of bread So none of the manufacturers want to go on record with this, and some specifically say you shouldn’t operate one of these without liquid in the cooker. Can I be storing it incorrectly? restaurant and I want to be able to bake my own Pita Bread. Countertop Convection Ovens Explained. You will have to adjust the time you bake the bread because it is at a lower temperature. 2020 Hi everybody, When baking bread in convection oven, up the nutritional quality of your homemade loaf by swapping out half of the white flour in your recipe for whole-wheat flour, suggests the Oldways Whole Grains Council. U. Julia: You can use a container made of any food-safe material. First up we have a convection oven that is as basic as it can get. Are you wondering whether you should use your convection or conventional oven for baking cakes? This results in a better oven spring and crust. When baking bread in convection oven, you may be able to have your fresh bread out of the oven a little faster. You can bake the same size loaf in your pan, but it may touch the sides, which is not an issue. any of the products or services that are advertised on the web site. It should not be Or start it on a low temperature and then turn it up to try to get some color on it. Alibaba.com offers 5,691 baking bread in a convection oven products. The pot used in the article was 7 1/4 and a Le Creuset pot. Do I use the master recipe: boule on page 26? Read more: Why Isn't White Bread Good for You? These benefits save you time and may lower your energy costs. When this batch is used up I might just try substituting a cup of strong flour for plain just to see if it’s even better. The Master recipe is a good start– see what you think. Re the yeast I’ve never mixed yeast in with dry ingredients – I’ve always had it sit in warm water first before mixing into anything. I would go with small loaves or flatbreads. My question is would I still use 1.5 lbs since it is a 5 quart of the Master Recipe in your first book. Your email address will not be published. Hi Christine, Glad I was able to help a wee bit. Read more: How to Cook Chicken Wings in a Convection Oven. and Perfect custard crumb (dough was a week old) and richly carmelized crust. Check if the bread is done by tapping the crust. Perhaps some of our readers have worked with them and will give you some advice? Thanks, Zoe, i had been trying to figute out hoe a silpat might work or how to make just a little cushion from the heat, the foil pillow may do the trick! Found it…thanks! Otherwise you’ll get uneven browning. My fan runs constantly so not sure why yours doesn’t. The loaf was in fact fantastic. Left the dough on the counter overnight! Reply Clicking the will recommend this comment to others. Are you aware of a manufacturer? We have to choose a smaller oven for my mum (she would replace her old Whirpool countertop oven - with microwave and convection), but I have no idea what is the minimal inside volume, so she can use it for baking bread.There are models from 26 - 40 litres (0.9-1.4 Cuft). In addition to more even baking of your bread, a convection oven can bake the bread up to 25 percent faster and at a lower temperature than a traditional oven. 3 loaves eaten tonight by my guests and family! I was wandering if it would be possible to bake Pita Bread in convection ovens. 10 grams yeast There are several ways to get a good crust in a gas oven: http://artisanbreadinfive.com/2010/12/27/three-ways-to-get-steam-into-your-oven-for-a-great-crust-new-video. Pls help!! With our method, proportionally more of the rise comes from “oven spring.”, That said, our late-batch loaves are denser than our early ones…. I would like to serve soup in individual bread bowls made out of your bread. Thanks, Jef. Is there anyway to salvage this batch? Hi there!! Thank you. Do you think it would be possible to bake bread in a regular toaster oven? Jeff. Please advise – should I add some strong flour to the mix? 1. I might start with 50% whey/50% water and see what you think. Also, I normally mix yeast with warm water before mixing in. All rights reserved. I bake in a dual oven on convection mode. And the smart heating system, referred to as "Element IQ," provides more consistent power so your food is cooked to perfection each time. Baking bread in a convection oven can give you an evenly cooked homemade bread a lot faster than your conventional oven and at a lower baking temperature. The racks provide excellent cooking flexibility and are durable and long-lasting. When first using your convection oven for baking, be sure to closely watch your baked goods. Thanks Zoe. My first batch was proving as I wrote ( having just read thi info about UK plain flour above). If I try to bake after coming home from work, even with a shorter baking bread like the wholewheat olive oil, (plus I have a convection oven), I will be lucky to have a finished bread … But unless it’s sweetened or egg-enriched dough, you don’t have to decrease the temp. Other instructions, hints, etc.? It gets up to about 350 degrees and I won’t be able to use steam. A kneaded dough recipe creates a bread with a soft texture, while batter dough tends to create a coarser texture. This BLACK+DECKER Countertop Convection Toaster Oven includes five functions, comes with a removable rotisserie, the adjustable temperature, two rack position, the extra-deep interiors and even with 30 minutes of timer. I have a wolf convection steam oven and wanted to know if you have any suggestions using it for bread. I will try it soon and we can compare notes! If you try it, please let us know how it goes. I’ve checked various stores and websites and can’t locate one. Does it just server to better crisp the bottom? It might look more like a traditional microwave, but this oven … Any ideas as to why this is happening and what to do about it? Go through our FAQs tab above, or more information in any of the three books (click on their images above). Any brands of this type of oven work better than other brands? May need less proofing time because of the warmth; pan of water will be great. 90 minutes? Also, the recipe says they make 1 lb loaves, would I need to make them a bit bigger to fill the pans? I am using the middle rack in my oven with the broiler pan for the water on the bottom rack. A convection oven uses fans to circulate hot air around the food, which accelerates the cooking process. 2007. This evenly distributes the heat, which means there are no hot spots. So I’ve been re-testing everything with convection. Cream-filled Brioche Buns with Fruit for the 4th of July. Thanks. While your convection oven can help you get all your holiday cookies baked in one afternoon, the fast-cooking oven isn't ideal for baking all sweet treats or breads. First of all, understand that “convection” is a setting on your oven, not the oven itself, and it’s usually controlled by a switch or a button near the other controls. Do they really keep one’s kitchen from heating up and do they really save on power bills which are two reasons why I might get one. Baking bread in a convection oven can give you an evenly cooked homemade bread a lot faster than your conventional oven and at a lower baking temperature. used as a substitute for professional medical advice, I am planning to start a Pita Bread Sandwich Reduce the oven's temperature by 25°F. I preheat the oven and stone to 500F with a cast iron skillet on the floor, then load the bread, pour boiling water into the skillet and turn the oven off for 10 mins to prevent evacuating the steam. I read your article on Baking Bread in a Dutch Oven dated 3/11/09. The 1,800 watts of power and (optional) convection heating help to roast meat, toast bread, and bake in less time than traditional countertop ovens. I think it will solve the problem of baking in the summer as I can bake outside. On page 91 in The New ABin5, the recipe for Cloverleaf Buns says to preheat a baking stone in center of oven w/ empty broiler pan on any other shelf. What could be wrong and what can I do to possible fix it? Notify me of follow-up comments by email. ", PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. , Whether it is baking cookies or bread, broiling steaks, or roasting a chicken or turkey, the convection oven does it all! Cheryl: Sure, sounds perfect, though I haven’t tried it. Is is okay to use a pan of water while proofing the bread in the oven? The basic recipes indicate that you can make four one pound loaves. You also don't need to heat a convection oven before baking. It measures 18.7″ x 15.8″ x 11.6″. love the bread!! I mill my own flour, do I need to make any ingredient adjustments? Your black cast iron pot may also brown the bread a little more, so it may need a few less minutes of baking, but only a few. The initial rise is not as much as before. They can, and the only reason we didn’t mention convection ovens in our first book is that most people don’t have them. Bake and cook just like home. Now I do, and we are happy. Hi! Mainly the master recipes for the 5 min and the healthy bread in 5. Theme by. The more time you save though, the harder your top surface will be - so there is no way you can save time and get the same or a better result. I remember that a reader had tried this a while back and reported that it worked well. diagnosis or treatment. Life is good.. 6 batches now but I never get a second rise of more than 25 percent out of fridge. hi – in ABin5 book page 28, you suggest a boule size of 1 lb; can i make a bigger loaf (2lb), in which case baking time time wil be around an hour as opposed to 30mins? I know how busy you must be. I use a method recommended by SourDom, an Australian baker. I started out changing the recipes to my specs. Bake your bread at a temperature 25 degrees Fahrenheit below the baking temperature in your recipe. It was delicious. p.s. Place the loaf pan on the lowest rack and cook the bread for 21 to 23 minutes on the low mix/bake setting. Jeff, Thanks for the convection oven suggestions. And — my fan does not run constantly. I like whole grain and net protein utilization recipes. ft. oven boasts 2800 watts of heating power and forced-air heat circulation for even cooking, and can hold up to four, 1/2 size sheet pans at one time.

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