Electric Vs Convection Oven

Business By Echooo3 Updated 30 Sep 2009 , 7:42pm by jenmat

Echooo3 Posted 30 Sep 2009 , 2:01am
post #1 of 10

I have always baked in a low budget electric oven and am very satisfied with my cakes.

I just joined with a commericial kitchen so I can get legal and they have a convection oven.

How is this going to affect my proven recipes?

9 replies
sari66 Posted 30 Sep 2009 , 2:09am
post #2 of 10

You will have to adjust your temps down...like instead of 350 try 325.

hth

littlecake Posted 30 Sep 2009 , 3:04am
post #3 of 10

i have an electric commercial convection oven....i usually bake at 275...

i haven't had to adjust any recipes.....i love convection ovens for everything except cheesecakes

leah_s Posted 30 Sep 2009 , 3:22am
post #4 of 10

I have an electric convection and I bake at 310.

LaBellaFlor Posted 30 Sep 2009 , 3:27am
post #5 of 10
Quote:
Originally Posted by littlecake

i have an electric commercial convection oven....i usually bake at 275...

i haven't had to adjust any recipes.....i love convection ovens for everything except cheesecakes




Why don't you like them for cheesecakes? I just have a regular 'ol oven, so I was just wondering.

littlecake Posted 30 Sep 2009 , 3:37am
post #6 of 10

they crack like mad...no matter what i've tried they never come out pretty.

tried baking real hot then turning way down...

tried the water bath....

tried the bake really low all day...

tried various combo of above methods.

it's a good thing i could never get it right...i'd weigh 1200 pounds by now. (no offence to anyone who weighs 1200 pounds) lol

LaBellaFlor Posted 30 Sep 2009 , 3:45am
post #7 of 10

lol! I understand as I have been known to polish off a 9x13 pan of cherry chesecake in about 3-4 days. I just can't help it! And I try not to make it too often.

Loucinda Posted 30 Sep 2009 , 1:06pm
post #8 of 10

One other thing I did when I started using the convection oven was to set a small bowl of water in the bottom of the oven. IMO - the convection feature makes the tops of the cake too dry, the small bowl of water keeps them nice and perfect. (and I also bake at about 310)

Motta Posted 30 Sep 2009 , 5:29pm
post #9 of 10

What exactly is the advantage of convection? quicker baking time? or more than that?

jenmat Posted 30 Sep 2009 , 7:42pm
post #10 of 10

good idea with the water- my cake tops get too dry in there too- I have been doing 325, and then last week I forgot and left my oven at 310- much better cakes!
I know the difference is circulating air, but not sure what else- that was the option offered to me when opening the bakery, and it has worked nicely- especially the extra room!

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