Does anyone who uses a commercial convection oven have this problem? In the commercial kitchen that I rent, the oven fan blows so hard that it burns the top and edges of my cake to a crisp, but takes FOREVER to cook to the inside. Much, much, much longer than in my home oven. I ended up throwing away the cake I was making, a 14" Italian Cream...that was probably $10 in ingredients...in addition to the $10/hr I paid for the privilege of watching it burn.

Hi
Have you tried dropping the temp of the oven? Also some commercial ovens you can switch the fan off.
Why dont you get on the net and see if you can find the maker of the oven and see if you can download user manuel. Every oven has one, it may suggest the optium temps and settings for cakes etc.
I wouldn't ask the chefs inyour kitchen as my experience is chefs know how to cook meat savoury dishes and don't have a clue how to cook a cake.

There should be 2 fan settings - high and low. Definitely turn it down - or off.

And remember, there's a 25 degree differential with the convection - so turn the oven temp down too. I'd also check it myself with a good oven thermometer. One place I worked had the lower oven off by a good 50 degrees. (too hot!)

What brand oven is it?

I worked with one this summer and if I remember right we never turned it up above 300 degrees. Also, for things we wanted to cook slower we turned the fan off. I bet you were sick having to throw away that cake. Sorry.

i bake at 275 on mine...for 28 minutes give or take...

i was baking at 300 when i first got it...but that was still too hot.

Thanks for all your suggestions....I tried to fire it up without the fan, but nothing seemed to be happening! I will try lower temperature, looking for fan settings, etc., next time I go. I've never paid attention to what model it is.

Yes, I was sick throwing that cake away. I tried to think of a way to salavage it, but it was beyond help.