I use the recipe on the product box, bag or carton. What I have experienced is that in Bake mode (convection is always on in this mode) I allow 15 minutes longer for meats, chicken, pork, meatloaf. I always set the temp according to the recipe but find convection takes a little longer. If I want my cornbread done on time, I use the bottom rack. The instruction book it came with has plenty of cooking recommendations, but experience is what you need. When you Rotisserie be sure to "tie" your chicken (wings and legs) and roasts so they don't flop or fall off.
works just like full size oven,the convection feature equalizes cooking times and eliminates hot-spots that usually occur when using such a small oven,all your favorite recipes should come out the same,no need to change anything
answered 5 months, 3 weeks ago
use the temperatures on your convection oven as you would a regular oven. So if you are baking a cake, set oven at 350, bake and timer for 25 minutes.
I just use the same instructions and recipe that you would use for a full size oven. But to be on the safe side keep an eye on it till you get use to how it works.
Checking online I found another sTore has cookbooks for toaster ovens. I just ordered one.
Mine wouldn't get warmer than 425 and floated between 375 and 425 when on the 450 setting, so adjust your cooking time.