passatdoc
Well-known member
Ralph, I can bake two loaves of banana bread, or other quick bread, and with convection "on" both loaves bake evenly.
Anyone want a Breville Smart Oven or other big ticket item from Williams-Sonoma?
- Thread starter passatdoc
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passatdoc
Well-known member
As of today, Amazon sells the original (800) model for $247.50. They sell the Pro (845) model for $270.
I find the oven doesn't bake quite as evenly without the convection fan on.
Design Change??
<span style="font-family: courier new,courier;">I wonder if there has been a design change? I have been experimenting with Convection On and Off for different foods. The last banana bread I made I used convection. I dropped the temp back 25 degrees and I still felt the bread came out too dark. It was cooked evenly but I just felt it was too dark. So the one yesterday I baked it at 350 per the recipe and did not use the convection. It was perfect. You can see in the picture it was very evenly baked.</span>
<span style="font-family: courier new,courier;">I will continue to experiment but for the most part I seem to get even results with or without the convection. Maybe on the next one I make I'll try the convection again and kick it back another 25 degrees and see what happens. </span>
<span style="font-family: courier new,courier;">My other half is pretty fussy about banana bread (as odd as that might sound) so I might not mess with that and experiment with other things
! The one that came out too dark seemed a little dry so I don't know if the convection had anything to do with that or maybe the bananas were smaller and I should have used another. Who knows? </span>
<span style="font-family: courier new,courier;">For me it's all about experimenting because I enjoy the process. I know for others cooking is a chore and they can't be bothered with all these details. I feel that way about the Lawn!!</span>
<span style="font-family: courier new,courier;">I wonder if there has been a design change? I have been experimenting with Convection On and Off for different foods. The last banana bread I made I used convection. I dropped the temp back 25 degrees and I still felt the bread came out too dark. It was cooked evenly but I just felt it was too dark. So the one yesterday I baked it at 350 per the recipe and did not use the convection. It was perfect. You can see in the picture it was very evenly baked.</span>
<span style="font-family: courier new,courier;">I will continue to experiment but for the most part I seem to get even results with or without the convection. Maybe on the next one I make I'll try the convection again and kick it back another 25 degrees and see what happens. </span>
<span style="font-family: courier new,courier;">My other half is pretty fussy about banana bread (as odd as that might sound) so I might not mess with that and experiment with other things
! The one that came out too dark seemed a little dry so I don't know if the convection had anything to do with that or maybe the bananas were smaller and I should have used another. Who knows? </span><span style="font-family: courier new,courier;">For me it's all about experimenting because I enjoy the process. I know for others cooking is a chore and they can't be bothered with all these details. I feel that way about the Lawn!!</span>
joe_in_philly
Well-known member
If anyone is looking to buy a Breville Convection Smart Oven Plus, Wiiliams-Sonoma has them on sale for $199.96. Just saw this in the store today.
passatdoc
Well-known member
Nice price. I bought mine at W-S when it was on sale for $225 (rather than the usual $250).
