Ovens Help

Business By pennywells Updated 17 Dec 2009 , 11:07pm by itsacake

pennywells Posted 15 Dec 2009 , 3:44pm
post #1 of 7

Need to order an oven today for our new shop. We are looking at the convection bakery ovens and one guy told us that they do not cook evenly that you have to rotate the pans and that it does not matter how expensive the oven is you have to do it with all of them. Is this true? I do not do that with my convection oven at home. Would a pizza oven be any better?

Thanks
Penny

6 replies
sweetcakes Posted 17 Dec 2009 , 8:25pm
post #3 of 7

call Russ at Deluxe ovens in FL. they are well known for making cake ovens. Its on my list to get next year. its deluxeovens . com

Mike1394 Posted 17 Dec 2009 , 8:45pm
post #4 of 7
Quote:
Originally Posted by pennywells

Need to order an oven today for our new shop. We are looking at the convection bakery ovens and one guy told us that they do not cook evenly that you have to rotate the pans and that it does not matter how expensive the oven is you have to do it with all of them. Is this true? I do not do that with my convection oven at home. Would a pizza oven be any better?

Thanks
Penny




There is NOT an oven in the world with 100% coverage of the same temp. Yes, you'll have to rotate. You should be rotating at home.

Mike

itsacake Posted 17 Dec 2009 , 9:37pm
post #5 of 7

Mike, it really dpends on the oven. I have to rotate virtually always with the ocnvection oven at work, almost never have to rotate at home with convection off. Don't even usually check at home anymore.

OP, I've sent you a private message.

Mike1394 Posted 17 Dec 2009 , 9:46pm
post #6 of 7
Quote:
Originally Posted by itsacake

Mike, it really dpends on the oven. I have to rotate virtually always with the ocnvection oven at work, almost never have to rotate at home with convection off. Don't even usually check at home anymore.

OP, I've sent you a private message.




Ya know I thought that also. I can put in two 9" cheesecakes at home top, and bottom no issues.

I put in 6, 7" yesterday, and it gave me fits. The bottom cooked faster than the top did. I thought that the more I filled it up the longer it would take. It just struck me as odd. In fact the first batch I cooked a few days ago did the same thing. The rotten things cracked like the grand canyon. icon_mad.gif

Mike

itsacake Posted 17 Dec 2009 , 11:07pm
post #7 of 7

Deeper cakes are always a bit weird, it seems. I've pretty much given up on filling 3 inch deep pans higher than 1/2 inch LOL. It works better with wet paper towels or bak strips wrapped around, but not perfectly.

Sometimes with cheesecakes I've turned off the oven before they were completely done and left them in the cooling oven so the oven and the cakes cooled together. Didn't crack as much, but it was kind of nerve-wracking hoping I'd gotten the timing right and they would really be totally cooked through and not overdone. A bain Marie helps too. The rapid hearing and cooling is tough on cheesecake and mousse cake and the water keeps everything more even.

Sorry to get away from the original oven question (is there an emotocon that has a sheepish smile?)

Quote by @%username% on %date%

%body%