I have a kitchen set up to rent for cakes at a local day spa/country club (yippee! yeehaw! omg!) , but it has a convection oven. I told them it would be no problem, but I have NO idea about convection ovens...and the cake I need to use it for first is a cheesecake for 150.
Tell me what the deal is--I know how they work--but what do I adjust when using one? Baking time? Baking temp? Both? eek
I just got a convection oven and have finally started to figure out how to use it.
First, decrease the temp by 25 degrees. - When I'm baking at a lower temp to start off with - like 33O debrees - I only drop it by 5 or 10 degres.
Also, it bakes much faster so watch it carefully. I've had to reduce bake time by up to 15 minutes before.
Maybe you should start by baking some basic cakes - a 6", 8" and 12" just to see how they do.
Congratulations, I'm excited for you. And good luck!
I have had a convection oven for years, wouldn't be without it. It bakes faster so watch your stuff until you learn to handle it. See if they have a manual for it and read that. If not go online, you will find info there so you understand it. What you have been told here is right. Turn it down 25 degrees and again, keep an eye on things, baking time is quite a bit less. The great thing about a convection oven is the time and power saved, also the fan in the back that circulates the hot air makes the baking more even therefore less drying out of such things as turkey. BUT BEST OF ALL!!! I bake 2 large sheets of cookies at one time! Again, the hot air circulation keeps them from burning from the bottom and they bake so evenly. Cookie baking is done in half the time. You can do the same thing with cakes if you are making more than 2 layers.
Personally, i would test run a cheesecake in there if you can.
Yes everyone is right you do need to turn the temp down at least 25 degrees sometimes more. If this is a commercial oven, make sure to turn the fan on low, it will increase the time to bake, but it won't blow the batter around. In my experience the commerical ovens we have at work have much stronger fans then the convection i have at home. On the commerical ones where i work, two of them have a lower fan setting, the third one has only one setting. They just have a switch that says high and low. On my home oven it has a convection bake and covection roast setting which is the same thing as a high and low.
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