Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.
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Question: CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course). <sep> Q: When should I use convection when baking? A: in our case, we always use it (except for broiling of course

Answer: When is it better to broil?

Question: CONTEXT: To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature. <sep> Q: When to use convection/fan bake vs bake###Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? A: The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven Q: What effect does each have and what are the advantages and disadvantages of both? A: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food

Answer: I see. Anything else I need to know

Question: CONTEXT: I tried freezing tzatziki sauce but wasn't happy with it when thawed as it seemed to separate easily and even when mixed thoroughly it seemed to have a different, more watery texture than when fresh.What I do now if I have cucumbers I need to use is to prepare and process them exactly as I would for fresh tzatziki sauce. I freeze the processed cucumber in 1/2 or 1 cup containers and thaw to make fresh tzatziki sauce. Works great and the added bonus is that it doesn't take up as much room in the freezer. <sep> Q: Can I freeze Tzatziki sauce? A: I tried freezing tzatziki sauce but wasn't happy with it when thawed as it seemed to separate easily and even when mixed thoroughly it seemed to have a different, more watery texture than when fresh Q: Is there a way to prevent that from happening? A: I freeze the processed cucumber in 1/2 or 1 cup containers and thaw to make fresh tzatziki sauce. Works great and the added bonus is that it doesn't take up as much room in the freezer

Answer:
Can it be canned instead?