Convection Oven

Business By msmeg Updated 21 Mar 2006 , 7:08pm by msmeg

msmeg Cake Central Cake Decorator Profile
msmeg Posted 21 Mar 2006 , 6:26pm
post #1 of 4

In relation to my job post what is your opinion of cakes in a convection oven.... do the turn out just as moist? level and all that or is there a difference?

What about other thing such as meranges can you use one or is a conventional oven best??

3 replies
reenie Cake Central Cake Decorator Profile
reenie Posted 21 Mar 2006 , 6:31pm
post #2 of 4

I've use every type of oven out there and I am partial to the gas oven but all bake the same.

JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 21 Mar 2006 , 6:46pm
post #3 of 4

A convection oven works by blowing air. Meringues can take flight.

It is most useful for multiple trays of cookies. As long as the convection is able to turn on/off, it can be an advantage for some things, but not a huge difference. (In my opinion)

JoAnn

msmeg Cake Central Cake Decorator Profile
msmeg Posted 21 Mar 2006 , 7:08pm
post #4 of 4

but what about cakes? baking on more than one rack is great if the texture is the same... this would be a comercial one with several racks Which would make it cost effective for them allow them to pay me a suitable rate.

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