Commercial Convection Oven Baking Help Needed!

Baking By sapphire314 Updated 10 May 2010 , 5:29am by ButtercupMama

sapphire314 Posted 5 May 2010 , 1:38pm
post #1 of 7

Hello! I have a Baker's Pride electric convection oven. I absolutely love it (I can bake a LOT of cupcakes at once) but I'm still in a learning curve with it. I've adjusted temperatures and bake times but my chocolate cupcakes are still causing me problems. For some reason, they poof out the sides as they rise and end up looking...well, "special" (I'm trying to find a picture of one, but can't...basically it looks like a cupcake, but one part of the top shoots off to the side). They taste fine, of course, but they look hideous. I've tried to fill the cups with less batter, but then the cupcake is below the liner and I don't like the look of that. But if I fill it 2/3 full, it just looks horrible when it goes out the side.

So, has anyone had this problem and figured out how to stop this from happening? Any advice would be appreciated!

6 replies
ddaigle Posted 5 May 2010 , 1:52pm
post #2 of 7

I had problems with my cupcakes in my convection oven. They looked like "waves". It was because of my fan blowing the batter. Do you have a fan? I put a cake pan on the shelf where the fan is to "interrupt" the air flow. This solved my problem, but unfortunately, I lose a baking shelf.

minicuppie Posted 5 May 2010 , 1:53pm
post #3 of 7

Have you checked to make sure your the oven is level? Chocolate batter is usually a bit runny and will spill out on the lower side and bake like that.

LindaF144a Posted 5 May 2010 , 3:27pm
post #4 of 7
Quote:
Originally Posted by ddaigle

I had problems with my cupcakes in my convection oven. They looked like "waves". It was because of my fan blowing the batter. Do you have a fan? I put a cake pan on the shelf where the fan is to "interrupt" the air flow. This solved my problem, but unfortunately, I loose a baking shelf.




I didn't buy a convection oven for my home because I read about this being a problem with the fan in the oven just like you stated. I just didn't feel like learning a new way to cook. I'll have to remember this tip if I ever have to replace an oven again, which I hope is not soon.

peg818 Posted 5 May 2010 , 6:41pm
post #5 of 7

Commercial ovens have a stronger fan then home based one. Do you have a high/low switch if you do bake on low. If your oven comes with the option to shut the fan off try that.

The other thing is to rotate after about 10 minutes.

If i don't rotate i get muffins that boarder on the obscene icon_wink.gif

Sillyred Posted 8 May 2010 , 1:00am
post #6 of 7

Help! I'm going through the same issue. I tried putting a large sheet pan on several racks, only cooking my cupcakes on the lowest rack. Still didn't work....Any other ideas or suggestions?

ButtercupMama Posted 10 May 2010 , 5:29am
post #7 of 7

We have the same problem. I'd love to hear any other suggestions as well. What we do is slice off the naughty parts with a paring knife before icing/decorating them. Still looks a bit stupid, and I get so jealous when i see evenly baked cupcakes! Oh, we also rotate the pans halfway thru baking time.

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