I am primarily a baker/chef for small parties in intimate settings. I usually have intense control over the food prep. However, I get asked to volunteer to do big fundraisers all the time, and I always say yes. My dilema is those vegetables!! The Alto Sham make me look good cooking prime rib, but the vegetables are always a problem. I usually have only a convection oven for potatoes and veggies. So, I cook green beans uncovered until they are crisp tender, but then they have to hold and if I don't cover them they dry out in the fan of the oven, even on 150* and if I cover them, they turn that awful dark green. I could use some advice on how to send out nice looking veg. Of course, my nice roasted potatoes with olive oil and rosemary are also great out of the oven, but then they hot hold for 30 minutes and they lose all their crispness. Help! All these worthy causes deserve a better looking meal. Thanks.