Hi Betty! Our recipes are tested in still ovens (without the use of convection). We think that a rapid pre-heat setting when using this cold oven method would expose the outside of your baked goods to too high of a temperature initially, possibly causing the crust to over-bake before the center gets a chance to set up properly. We would recommend using a regular setting if you want to explore the world of cold oven baking. The longer, slower bake will provide a more controlled environment. 

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