u/Hootspa1959

Im going to move it and try again, lol.

But my raisin bread had a pretty dark crust on some sides. (trying to post two pics, but it's not letting me.)

does the machine "need" air circulation for optimal performance? or was this just a fluke?

only my third loaf, using a like new Cuisinart Convection from Goodwill for $20.