I only have a small convection oven that I bought for $50 at an Asian store (like in photo below) so what I do is put some cheese in the bottom of the cone, add a bit of toppings then using a spoon coat the inside of the cone with a thick pizza sauce then add a layer of cheese, another layer of toppings until it is full, at this time I microwave it for 1 minute which heats the entire insides but I have found then the topping melt and make the cone look only 3/4 full so after 1 minute in the microwave I add some more cheese and toppings and then put in my convection oven for about 4-5 minutes which cooks the added toppings and crust perfectly.
The machine I am using I imported from China for about $2,00 after shipping, it can make 4 cones at a time and the company included 3 cone recipes with the manual. I am using a recipe that makes the cones like a medium thickness crust and a little chewy which I think is best for a cone. The machine lets me determine temps to par bake at so I can bake them just a little or make them brown an crispy, I have found just a bit brown is working best for me. Also, I found out when putting the dough in the molding chambers it is very important not to use too much dough since this will cause the cones to be un-uniform an get holes in the side and if the temp is too high they also tend to be that way as well. in my machine I am using dough balls that are 80-85 grams.
The machine is very easy to use but heavy (400 lbs!) it is fully automatic and once I got a good mixer making the dough was simple. I also found you can put the par baked cones in the cooler for up to a week and the still are good, I am hoping to make large quantities and freeze so I don't need to make them every day. I hope this helps you out.
