The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


loydb's picture

The oven that was in our new house was pretty much the cheapest exposed-element electric that they could find when they did the kitchen remodel pre-sale. We replaced it with a Frigidaire FPEF3081MF, from their 'professional' range. It's my first glass-topped unit, and my first convection oven (sadly, no steam). While I still can't find the (in a box somewhere) stuff I need for breadmaking, I used it last night to roast some potatoes and carrots and a pork tenderloin. 

I am now in love with convection. I wish I'd gotten some picture (camera -- in a box somewhere).  These were - by far - the best roasts I've ever produced. The potatoes were well-browned and slightly crunchy on the outside. The carrots were sweet and caramalized. The roast had a perfect crust.

I don't know how much use it will be for bread, but I'm in love with the feature so far...



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