I bought My Frigidaire range back in February, and although I bake my roasts and cookies on the convection settings with wonderful results.....I am terrified to test it out on a cake, especially one that I have to have ready so soon Does anyone have and Oven like mine? And have you cooked cakes successfully in it with no problems? any advice would be greatly appreciated
I'm sorry, I can't answer the question .. since those "in the know" are too busy icing cakes (or whatever!!), why not go ahead and try it? Experience is often the best teacher
what's it going to hurt to try?
after all, you can eat the mistake if necessary.
(i have heard that reducing temp 25 degrees can help in sure success)
Ok....I'm gonna take the Plunge! eek! i will let you guys know how it goes
Ok I did it!
I started out with two 6x2 inch rounds, @ 325. The rack was place on the third shelf setting.
REsult? Wonderful.Maybe on the dry side, only because I kept checking ever 5 minutes, I should have been checking every 1.5 minutes. This is a practice cake anyway.
Next 2 cakes were 8x2 rounds,same setting, and VIOLA! Minimum doming,
evenly baked, moist! I am so happy I was pushed to try this.
I just noticed that the cakes were evenly browned, evenly domed, compared to the plain bake option where if my cakes are placed side by side, they are cooked unevenly, rise unevenly. and take a bit longer to cook.
Now I must clean the kitchen