Like I said... different schools of thought, and not a one of them "not helpful". Thanks for chiming in Dale. I didn't know about the see-thru doors because outside of an open-chambered gas fired oven, I've never really seen them used to be honest. As for the "revolving batch method".... that's also something that's used with ovens and a quick re-claim rate on the heat. My bad.... I keep forgetting to "scale down the recipe" sometimes on these things. Dale.... good advice. Listen to what the man says. I know I do!..... Russ
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