Okay, so I have another question for all you Chefs out there. As I've said before, I've taken over at a small inn where I am the sole cook for dinner and desserts. Currently I am trying to figure out how to reheat fruit crisps that are in ramekins in a timely manner without burning the tops of them and without the aide of a convection oven -- just two regular ovens. I tried the 500 deg oven but the top got too charred by the time the center was warmed through. Should I do 450 or should I just try and fit an air fryer for the waitstaff to use in their kitchen? Waitstaff is suggesting they just microwave but I'd rather not serve them than to go that route. Any thoughts or suggestions would be helpful. Thanks everyone.