I am getting a new electric oven soon and I'd like to know how hard it is to learn to use a convection oven especially for baking. What are the differences?
I am one of the few people I know that knows how to cook with a microwave so I am willing to learn but I would love to hear from anyone who has a convection oven. Do you like it? What are the pros and cons?
Thank you so much for any advice you can give me.
Simple... follow your manufacturer's suggestions and go from there. Mine is a kitchenaid and everything bakes better in it. I only decrease my temp 10 to 15 degrees. Just bake one cookie, cupcake, etc, to get the time and temp down. Mine has "easy convect" that converts for you and it was always right, but I prefer to do my own settings.
Thanks so much, now I can look forward to better baking . My old oven is terrible.
I love my convection oven, but I do NOT use it for any baking of cakes, breads, etc. The directions that came with the oven said it shouldn't be used for cakes, as it is too drying. To save a few minutes of baking time, it isn't worth it to me.
I do use it for meats (has never dried them yet) and roasting.
Thanks for the advice, it's always best to get first hand advice.
I agree, I don't use my convection for cookies and cakes. Tried it once and just found it dried things out. I heard someone else say that the air can actually cause the cake to bake lopsided.
It IS great for roasting meats though. Best turkey EVER!
I use convection all of the time. I do have to rotate my cakes 1/2 way thru & I have ALWAYS been complimented on how moist they are. I've only been doing it for a year or so but I have never had a problem.
Moonlight Cake Design
I bake in my Kitchenaid convection and a conventional oven. The Kitchenaid convection baked goods are more moist than the same cake batter baked the same time in the conventional. I don't have to rotate and every cupcake and cake are perfectly formed. I am actually going out tomorrow to buy another double oven for my business. Different ovens must bake differently, but this model is a dream.
I just got a Samsung it has both convection and baking oven I made my first cake using convection this past weekend it was the best cake I ever made when I set the temp at 350 it automatically sets the convection 25 degrees less or I can use the regular oven which would be 350 it stays at 350 my cake was so moist
I am glad this topic came up because I just made sure that my oven I am buying is the same one I already have. I have heard of some convection ovens not being the best for baking and my restaurant supply person confirmed it. He said sometimes the fans are too strong. I thought I was crazy to buy my business oven in the form of a residential double wall oven. But I have six shelves (three each) in an oven I trust. The price is about $2500.00. A single oven is about $1400.00.
I have an LG, and I LOVE it. I do put a smalll pan of water in the bottom of the oven floor to keep moisture in there when I bake using the convection option. My oven also automatically decreases the temp. 25 degrees when I set it. I can load the entire oven full - all 3 shelves, and never move a cake. I can bake a whole small wedding cake at one time. I will never own a regular oven again. It is a HUGE time savor for me.
I have a double oven, one of them is convection. THe cakes in the convection bake faster and look better. The only thing is I have to make sure the pans are centered on the rack otherwise the cakes get lopsided because of the fan.
I too have a double oven. Mine is dual fuel as well. One thing I have noticed is that the front right corner cooks hotter than the rest when it is set to convection. They said it was because of the fan airflow.
I have been experimenting with it lately and it seems like when I use the reg bake cycle it cooks more evenly but slower which makes sense.
This is my first convection oven and so far I love it.