I just got a new oven that has a convection option on it. I heard it was great for cookies but not for cakes. I don't really know anything about using a convection oven. Any advice would be very appreciated.
A convection oven balances the heat thru the oven with a fan. Many times it is very powerful.......it could blow the batter out of the pans!
You will have to figure out how powerful yours is by using it. I think the bigger pans would fare better than say a 6"er.
Thank you so much. They tell you these things are great in the store but don't really tell you much of anything else.
On the topic of ovens I was wondering if anyone out there uses a fan forced oven?
Any tips on how to keep getting moist cakes other than turning down the heat?
I have moved address and gee do I miss my oven and really cannot get the hang of this fan forced oven at all. It is really causing me great greif as I cannot produce the same cakes as I used to. TIA
I use my convection for all my cakes and I think it works great- cooks faster. It does take some getting used too. I did find it gives my cakes a crispier edge so I just use a bread knife to get rid of that. I use all size pans and never had a problem, I have a Samsung oven- hth and happy baking!