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Discussion Starter · #1 ·
I am looking at convection ovens right now.

A friend has a U.S. Range "Summit" that he is trying to get rid of. Brand new.
Also, looked at a Montague.
Has anyone have any experience with these?

I'm leaning towards the Montague, because of the
On/Off feature. The other is convection all the time.
I need some input as to if that(On/Off) feature is important to baking cakes.

And if gas is better than electric(?)
 

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Discussion Starter · #5 ·
Well,thought I was in a good spot.
I was here earlier, and got no response.
Thought I would get it more in Pastry and Baking.
Since I am seeking a convection oven only for baking.
Just needed more input before I plunk all my money down on one.
Thanks.
Sp00ns:eek:
 

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Not necessarily relevant to your question but can you add why the person is willing/eager to get rid of the oven that is "new" ?

Is the person unhappy with it and, if so, why ?

Bob
 

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Discussion Starter · #7 ·
Hi Bob,
Nothing wrong with it.
Friend designs/builds restaurants.
Friend purchases oven for client.
Client wanted an oven, but did not want small one.
Client wanted the double stacked one."Bigger"
:)

Oven is available.
But, the question is do I want it?
It does not have an On/Off feature.
It's convection all the time.
All I want to know, is this important.
Does anyone like that option to bake in a non convection sometimes.
I've talked to some chefs, and they say to put a sheet pan over the fan when doing cakes
Hmmm...That's why I'm confused.:confused:
 

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Montague makes a great convection oven. They are especially popular on the west coast since that's where they originated. They use what's called a "muffled" design where the heat radiates in from the sides, bottom and top and is then blown around by the fan, rather than having the heat and other by-products blown directly into the cavity. This makes for a much more even bake. As for gas versus electric, you should decide based on what utilities you have available to you and which is the cheapest to operate.
 
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