Convection Ovens Help Please

Baking By platinumlady Updated 18 Apr 2011 , 1:18am by platinumlady

platinumlady Posted 15 Apr 2011 , 2:46am
post #1 of 6

For those that cook with convection ovens (I hope that's the right name)
I rent a commercial kitchen so those ovens are the one's I'm referring to

I was given a test run in the kitchen & I use it to bake a 6" 3"tall cake It baked perfectly. So for the two times after that I have been having a little problem. The cake seems to take for ever to bake (in my mind I would think it would take less time to cook there than at home) icon_confused.gif
& I need advice icon_confused.gif

I have the fan on low I've tried 325 & 350 same result. Can you give me some hints on how you use the ovens.
I haven't felt this unsure about baking since I was a child icon_redface.gif

Thank you very much for your help

5 replies
platinumlady Posted 16 Apr 2011 , 2:39am
post #2 of 6

Is there anyone that can help?

platinumlady Posted 17 Apr 2011 , 10:53pm
post #3 of 6

I hate to keep asking but I really need help on this. Please somebody anybody ???

leah_s Posted 17 Apr 2011 , 11:12pm
post #4 of 6

The general rule of thumb is 25% less heat (% not degrees) and 25% less time.

But if you're really baking 3" deep cakes, beats me. I don't do that, because I don't like the way they bake.

platinumlady Posted 18 Apr 2011 , 1:17am
post #5 of 6

Thank you when you say less heat (not degrees) what does that mean? Is there another setting that I need to change

platinumlady Posted 18 Apr 2011 , 1:18am
post #6 of 6

Thank you when you say less heat (not degrees) what does that mean? Is there another setting that I need to change

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