I use the convection setting on my oven when roasting vegetables, for browning/crisping prepared foods that are supposed to be crispy on the outside (like frozen eggrolls), and during the second stage of baking biscotti--but you gotta watch that last one closely for overbaking. I've dried fruit in it in the past, but it's time consuming to prepare the fruit for drying, and I haven't really come up with any great uses for massive quantities of dried pears (I have a huge pear tree). I love dried pears for eating, but one can only eat so many of them.

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