> William wrote:
> Is it really worth ~$400 extra for a 15 minute break on that lasagna?
> or chocolate chip cookies that cook 25 degrees cooler but not any
> faster?
> 

I'm the cook in our family and do a lot of it, but not much baking
(baking meaning cookies, bread, and rolls, etc.; cooking meaning
roasts, lasagna, pizza, etc).

2 years ago we got a GE convection oven and I've been really happy
with it for cooking, but, as I've said, I've never tried it for
baking.

Where it came in really handy is this last Thanksgiving when I did the
turkey with convection and the temperature probe.  It was awesome! 
The Turkey, ~15lbs, took only 2 hours and was the best Turkey I've
made yet.  Usually I brine, but not this time - just butter, salt, and
pepper and stuffed with parsley, sage, rosemary, thyme, onions,
carrots, and celery (I used a fresh turkey).

It was almost no work and came out perfect - juicy, tender, and delicious!

Since then I do all my chickens this way and they are a real crowd
pleaser.  For groups you can do 6 or 10 of them and just probe the
largest one.  They come out golden brown and super tender and juicy. 
They wow the crowd!

I've also done roasts (beef and pork) and heated leftovers which are
superfast after the warm up time.  I hardly use a microwave, though,
which is probably way faster.

Lastly, in ours you can't see any of the heating elements which makes
it really to clean.  Just do the self clean and wipe it out with a
sponge.

I'm very happy with it and, being a cook, I'd pay the $400 especially
if it improves the modernity of your kitchen.  You'll get it back in
equity if you sell and include the appliances.

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