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Why my cupcake are not rising since I changed my oven?! halp!

post #1 of 22
Thread Starter 

So I bought convection oven and since then my cupcakes are disaster and not cooked enough. 

Normally I use oven gas and there just perfect...I changed mt recipe and do so many attempts but nothing work.

apparently that 170c are too hot and 140c not enough hot.  

in the left size you can see the result of the gas oven and from the right side is the convection one. 

 

what shall I do? 

Thanks

post #2 of 22

You could split the difference on your temperature - is 155 degrees an option?

 

The convection cupcakes on the right look better - they have risen more and don't look undercooked - do you have them labeled correctly?

 

Liz

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Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #3 of 22

Yeah, I think the left and right are mislabeled too.  The one on the right looks great.  I cannot bake with convection.  It seems like everything bakes lopsided or I get these weird stripes.  My oven is KA electric and I can only use convection with good results on meat.

post #4 of 22

The pastry chefs (who I know) all hate convection baking.

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post #5 of 22

Can you disable the fan on yours?

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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By a very smart 6 yr old

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post #6 of 22

I own a bakery. All my cakes and cupcakes are baked at in my convection oven at 150c and they come out perfect (obviously :D). 

post #7 of 22

I had deck ovens in my bakery. They baked to perfection! But the commercial convection ovens that I've used when employed as a pastry chef had heavy duty fans with two speeds: high, and higher. They blew the tops off my beautiful meringues. Enga had a good idea (disable the fan) but unfortunately, corporate would not allow tampering.

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post #8 of 22

Ours have off, low and high, and depending on the product, sometimes they can help.  I keep the fan on high for cream puffs, but off completely for cupcakes.  They do get lopsided with the fan on.

 

Liz

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post #9 of 22

It was a rough transition from bakery production to Pastry arts because in the bakery we had a gigantic Fish reel oven so did my old job. In the Pastry Arts lab everything was state of the arts and brand spanking new, the convection ovens took some time to get use to. There were two induction burners used at each lab station and we would fight over the pots and pans. because you could only use certain ones.

 

Our lab instructor had these stones slabs he ordered to put in the bottom of each of the convection ovens to retain the heat for making cakes when we turned off the fans. We made lovely artisan breads on those stones,sigh.

 

I miss school, I could never afford the ingredients or the commercial equipment we used there.

 

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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post #10 of 22
Thread Starter 
Quote:
Originally Posted by enga View Post
 

Can you disable the fan on yours?

 

Quote:
Originally Posted by liz at sugar View Post
 

do you have them labeled correctly?

 

Liz

Hi Liz, 

well actually i tried all the temperatures and nothing works like I want, 

about your question, Im not English speaker so what do you mean exactly ? 

Thank you!! 

 

Enga: 

no I cant do this unfortunately so i just covered the fans with an aluminum paper and left some air to going out. 

post #11 of 22
Thread Starter 
Quote:
Originally Posted by MimiFix View Post
 

I had deck ovens in my bakery. They baked to perfection! But the commercial convection ovens that I've used when employed as a pastry chef had heavy duty fans with two speeds: high, and higher. They blew the tops off my beautiful meringues. Enga had a good idea (disable the fan) but unfortunately, corporate would not allow tampering.

this is what happening to my cupcakes domes......

what shall I do? 

post #12 of 22
Thread Starter 
Quote:
Originally Posted by Dayti View Post
 

I own a bakery. All my cakes and cupcakes are baked at in my convection oven at 150c and they come out perfect (obviously :D). 

do you have some tips for me pls? 

I had to changed my recipe , now I bit the eggs first then I use the melted butter. 

Thanks 

post #13 of 22

Please tell us again which cupcake (left or right) was cooked with the convection oven.

 

Thanks,

 

Liz

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post #14 of 22
Thread Starter 

ohh sorry...

the one in the left side was baked in the convection oven and the one on the right side was baked in the gas oven (which i prefer). 

I just realized that i made a mistake....8O

 

THANKS 

post #15 of 22

If your original recipe produced beautiful cupcakes in the gas oven, I would stick with that recipe.  You just need to block the direct air from the convection fan.  Sometimes people use a taller pan behind to help diffuse the air - so maybe stick a tall loaf pan in the oven closest to the fan, and then put your cupcakes in front of that.

 

While you are testing, just bake one cupcake at a time, until you find a temperature that works, along with shielding the cupcakes from the fan.

 

Hope this helps.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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