Would you use a Breville Convection Oven to Bake....
A ricotta pie? It has a pasta frolla dough, which is the mongrel love child of pasta and pie crust, and it's not very flat, since it's baked in a springform.
My ricotta pie was not a success last year in my 24" gas non-convection oven, although it always came out fine in the electric Frigidaire in my old apartment. This tiny thing appears to get no air circulation at all, so baked goods are consistently burnt on the bottom and overdone on top. I double-pan or foil-wrap most things now to protect the bottoms, but that's a little tough with a springform pan.
I bought the Breville convection recently to make up for the minuscule proportions of the wall oven during holidays, but I'm wondering if any of you folks have ever baked in one, especially something taller than a regular pie?