My oven (Bauknecht) has seven settings!  You can bake with heat from the bottom (no element), broil, bake from top and bottom and do all with or without convection.

You might find info here in the references and links: http://en.wikipedia.org/wiki/Convection_oven

Good old wiki, source of much of my halfbaked information

Top element, max temp, try to turn the convection fan off if possible.

Gracias! My chicken spedini thanks you!

How about sending/posting the recipe? Or is it patent protected, trademarked and copywrited?

(Trade)Mark

http://community.tasteofhome.com/forums/t/107908.aspx

This is a recipe from an italian restaurant back home, not sure how authentic it is, but i promise its delicious

its not just the temperatures thats an issue I'm sure...my dishes only just fit!!

Just don't put them all in at the same time!

Ovens in Europe I have experienced are smaller than in Canada.  But I'm sure a  couple of small pyrex diishes aren't expensive.  I have a small round covered one that I bought either at Coop/Manor/Migros and it wasn't expensive at all and I can do a chicken curry in it that lasts me for about 5 meals.  However I've looked in all three places for a rectangular larger pyrex with cover and was put off by the prices.  But I do have a large (36x26x7 cm metal pan uncovered) that was also inexpensive.  One might have to invest a little and buy a couple new dishes that suit your purposes.

The trouble with my new stove is that it has only one shelf (difficult to believe) and I cannot fit two pie tins on it..  There are a two trays which are handy but don't work for making two quiches at once as the heat transfer is unequal..

Hi Marksist - My point is that I already have all the dishes required - prior to coming to CH - However they are ALL way too big for the ridiculous sized ovens here...I have no issue sending some bucks on new dishes but the point is that 'normal' (non-CH) sized dishes do NOT fit into the ovens here - sorry if I wasnt clear in my point...Happy Cooking All : )