So far my standard baking with or without Convection has been fine with the new oven. I fully appreciate the benefit of using steam when baking breads. However, I am asking for advice on using steam for more standard baking.
Will I benefit in using steam (and how much) for things like cookies and banana bread?
I expect some benefits in using steam for meals with meats. Any recommendations on how much steam to use? Maybe based on weight?
Thanks for any advice.