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mare
Newbie
Joined: Oct 20, 2004
Posts: 2
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Mon Jul 28, 2008 9:14 pm |
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How many of you use a convection oven when baking your cakes? I just got a convection/regular bake oven, and I want to hear what you think about using a convection oven. |
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peg818
Forum Fanatic
Joined: Mar 19, 2005
Posts: 1784
Location: upstate NY
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Tue Jul 29, 2008 5:30 am |
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Thats all i bake with. Remember to lower the temp at least 25 degrees and bake with the fan on low. |
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snowshoe1
Forum Fanatic
Joined: Mar 22, 2007
Posts: 1136
Location: New Jersey
Gallery Supporter Member
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Tue Jul 29, 2008 7:43 am |
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Love mine - I can use all three racks and no hot/cool spots in the oven. |
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TOMAY
Frequent Member
Joined: Nov 04, 2004
Posts: 299
Location: Monroe , NC
Birthday: Nov 01
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Tue Jul 29, 2008 7:54 am |
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I agree drop your temp and use your low setting I also raise the hummidity in my oven by adding a pan full of water with vanilla beans . |
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msauer
Forum Addict
Joined: Jan 01, 2006
Posts: 745
Location: Gahanna, Ohio
Birthday: Feb 08
Gallery Supporter Member
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Tue Jul 29, 2008 8:00 am |
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When I first got my oven I really wasn't doing all that much baking so I hardly used it. I tried it a few times here and there and really didn't seem to care for it bc I thought that every time I baked chocolate it smelled burnt. Well, things have taken off for my business and it was taking me 1-1/2 days to get the baking done, so something had to give. I went back to experimenting with the convection and things really aren't getting over cooked, I still get "it's so moist" comments, and I can pretty much get all the baking done in a day. (I have been looking at commercial convection ovens lately and I could fit one through my front door I would own one).
Good luck! I know you'll be happy with how much bake time it takes off of all of your cakes!
-Michelle |
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tiggy2
Forum SuperStar!
Joined: Oct 07, 2005
Posts: 2509
Location: Omaha, NE
Birthday: Aug 13
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Tue Jul 29, 2008 8:06 am |
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I'm getting a convection oven in my new house and can't wait to bake in it but I have a question. How do you know how to long to bake a cake compared to a regular oven? If I normally bake at 325 should I bake at 300? TIA |
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psurrette
Forum Addict
Joined: Sep 02, 2005
Posts: 845
Location: Bridgewater, MA
Birthday: Feb 27
Gallery Supporter Member
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Tue Jul 29, 2008 8:11 am |
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I just bought a GE Profile convection for my house and I think it takes longer to bake on convevtion. I had a repair man come yesterday to check to make sure it was working and he needed to re calibrate the temp. I had been using it at 365 but baked a cake last night at 325. he directions say it will compensate the temp so use what the recipe says.
I guess I will let you know this weekend when I have more to bake.
Are most of you using 2 or 3 inch pans? |
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yayadesigns
Junior Member
Joined: Oct 24, 2007
Posts: 67
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Tue Jul 29, 2008 8:25 am |
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| snowshoe1 wrote: | | Love mine - I can use all three racks and no hot/cool spots in the oven. |
If you use all 3 racks, does it take longer? I have the convection option on my oven and I tried playing around with it once but I didnt really find that it was faster? Maybe I just need to play more?
I did notice that when I put in my baking temp it did automatically adjust it 25 degrees for the convection. |
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snowshoe1
Forum Fanatic
Joined: Mar 22, 2007
Posts: 1136
Location: New Jersey
Gallery Supporter Member
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Tue Jul 29, 2008 8:54 am |
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| yayadesigns wrote: | | snowshoe1 wrote: | | Love mine - I can use all three racks and no hot/cool spots in the oven. |
If you use all 3 racks, does it take longer? I have the convection option on my oven and I tried playing around with it once but I didnt really find that it was faster? Maybe I just need to play more?
I did notice that when I put in my baking temp it did automatically adjust it 25 degrees for the convection. |
No - I have not adjusted my baking times - I didn't know convection was meant to bake faster - I thought it was to bake more even (?). I keep my fan on high (not sure why others use low - can someone explain what the advantage is?). Mine also automatically adjusts for the 25 degree difference. |
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mare
Newbie
Joined: Oct 20, 2004
Posts: 2
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Tue Jul 29, 2008 11:06 am |
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Thank you all for responding to my question. My oven does take the 25 degrees off when turned on, and I think my fan runs on low all the time because I don't see anywhere to adjust the speed. The directions for my oven say to put the food in the oven and then set the temperature. I don't see a pre-heat feature either.
I'm a little upset with myself for not taking my 16" round cake pan with me shopping because it 'barely' fits. What happens to a cake if the pan touchs the back of the oven ever so slightly? If I can't use it, then I'll just have to go with the 14" round as my biggest size for wedding cakes. |
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Deana
Regular Member
Joined: Mar 25, 2005
Posts: 175
Location: Virginia Beach, VA
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Tue Jul 29, 2008 11:53 am |
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I have a new Kenmore Elite convection oven - the instruction booklet advised against using the convection feature to bake cakes (although I do have a seperate 'Cake' button - it does not cook by convection).... read your book, it should give you guidelines... |
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peg818
Forum Fanatic
Joined: Mar 19, 2005
Posts: 1784
Location: upstate NY
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Tue Jul 29, 2008 12:03 pm |
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Check in to buying 1/2 pans, i can't fit more then a 14 round comfortably in my oven, but i can bake 3 12x18's at one time. My old oven couldn't fit anything larger then a 14 so i already had the 1/2 pans when i purchased this stove.
Higher fan temp can blow batter around and cause a darker crust. Now i do know that there is a big difference in the commercial ovens i use at work as apposed to the home convection, the commercial ovens have a much stronger fan then my home oven. |
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zoomzone
Frequent Member
Joined: May 21, 2008
Posts: 348
Location: Northern OHIO
Birthday: Aug 01
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Tue Jul 29, 2008 5:11 pm |
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I have a dual fuel Frigidaire 42" range which has a 5 burner gas cooktop a small elec. oven on the left side and a 36" convection oven on the right.
I LOVE the conv. for baking especially. My cakes rise a little more and come out more evenly done. I have had 4 pans ( OR ALSO 48 cupcakes) in at once and they come out fine.
Most bakery cooks a little quicker on conv. so I always check 5 min before the minimum time the recipe states.
I have found the best course of action for my oven is to preheat on regular bake at the temp the recipe calls for. When I put the cake in I switch to conv bake and subtract 10 degrees even though my oven instructs that the oven will self adjust the temp. |
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puzzlegut
Forum Addict
Joined: May 18, 2006
Posts: 800
Location: Michigan
Birthday: Apr 20
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Wed Jul 30, 2008 10:57 am |
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For awhile, I didn't use the convection feature of the oven for my cakes. I was worried that it might dry out the cakes or might not make the fully cooked. Now I use the convection feature for the cakes. Before for the conventional oven I baked my cakes at 325 but now with the convection oven i bake at 300 degrees; I also preheat my oven to 350 and once the cakes are loaded i lower the temperature to 300. I also use bake even strips and a flower nail (depending on the size of the cake). |
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Suebee
Frequent Member
Joined: Jan 30, 2006
Posts: 405
Location: PA
Birthday: Mar 06
Gallery Supporter Member
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Wed Jul 30, 2008 11:34 am |
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How much time do you save? What do you normally bake your 12" round for in a normal oven vs. conv.? How many can you put in at a time? |
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