Convection Or Not Convection? Which One?
Decorating By ttb Updated 16 Apr 2007 , 10:45pm by mcataylor
Ok my oven is on the fritz. It has been going for a while. Time to replace and I am confused. Which is best for cakes? Convection or not? Please help I have to get one tomorrow. I have a huge wedding cake due next week. How much difference is there in cooking cakes with convection? HELP.
I dont know first hand, but I looked it up for you and it says convection not so good with cakes!!!
http://home.ivillage.com/cooking/technique/0,,38g0,00.html
http://forum.epicurean.com/webbbs/webbbs_config.pl?read=9395
Sorry can't help since I don't have a convection. But I wanted to bump this up for you.
all professional bakers use convection ovens because of the even heat distribution. It allows you to bake an oven full of cakes at once. You will need to pay attention to your cakes as the hot air can dry cakes and leave a crust around the edge if you are not careful.
Convection ovens are really the best because the heat/temp remains the same in all parts of the oven, unlike a conventional oven. If you bake alot of cakes or baked goods its a dream!! No need to worry what rack you placed them on, because of the fan, temp is the same on every rack. Convection ovens are a much larger investment than a regular oven, but if you can afford it its totally worth it. Once you use one, you wont want your old oven back!!
Thanks for your response. I ordered a convection oven this morning, it will deliver this afternoon. I hope I am happy with it. I searched for convection oven topics here and read them; seems like most everyone is happy with thier convection oven. We'll see. I'll bake a cake tonight! Was due today but (friend wanted one of my carrot cakes for his birthday).....my oven couldn't decide if it wanted to cook at 150 or 500 when I set it on 350 plus it had more issues. I have three more due this week and a huge 4 tier wedding cake with a 14" grooms cake due next weekend.
Can I ask which oven you picked? I'm looking for a new oven.
I am getting the Fridgedaire, double oven, convection with convention conversion, since my appliance dealer ( ... I call him my dealer....my family buys all their appliances from this dealer) gave me a really good price, with free delivery. I bake out of my home so IF all goes well and I really like this oven I will upgrade in a few years. (my daughter takes all my hand me downs) (Whirlpool owns Fridgedaire and has a good track record or my dealer would not carry the product) He compared it to the Maytag convection but at a lower cost plus the small oven is on the bottom on the Fridgedaire where the small oven is on top on the Maytag. Kitchenaide also has a double oven that is very good also but at $500+ more I could not justify this.
I have a KA convection and love it. The rule of thumb on it is generally is to bake 50 degrees lower on convection that regular. I also rotate my pans 1/2 way through baking time. If it's one cake I turn it around. If there are more I switch the shelves they are on.
I love it - good luck with yours.
I have a commercial convection oven at work and one in my home.The one in my home I can use on regular bake or convection. I almost always use it on convection I never have to worry about burning anything. I have never used the temperature 50 degrees lower I usually bake my cake at 325. I know you will LOVE your new OVEN after having to mess with it's inconsistencys.
I use a convection oven in my home and just purchased a commercial one for my business. I LOVE CONVECTION! Never had a problem baking anything with it.
I have a GE Profile Gas convection oven, and I love it. The only time I turn off the convection is when I am doing something really fragile, like meringue kisses.
It has a convection bake setting which automatically adjusts the temperature, so you can set the oven for the recipe temperature, and it corrects for the difference due to convection.
RedPanda
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