We have a beautifully remolded kitchen now in use for 1 year and I purchased a convection oven after much research. I am known for my pies, but had a disaster at Christmas. Baked pies on convect bake, and my smart oven does adjust temp automatically. Turned out that the deep dish apple pie was beautifully brown on outside, but not cooked on the inside. Our local appliance store owners (where we have purchased all our appliances because customer service is what we want) explained that pies should not be cooked on convection. Use regular baking cycle, or try out the "convect pastry" cycle on the JennAir...........After all the work into the pie, little hesitate to try it..........have you had experience with using a convect pastry cycle? I also have tried the "proof" cycle for my hand at yeast biscuits...that too was a disaster, since I needed to keep the risen rolls at the proof temp, yet pre-heat to bake when ready. What a conundrum!!! I love KAF and follow your recipes and suggestions (by the way, the Strawberry-Rhubarb pie recipe is my contractor husband's all-time favorite!)......any suggestions and helpful hints. I am determined to also master yeast rolls and bread making before I leave this earth.....

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