Convection Oven Users Do You Use Doctored Mix??

Decorating By jessieb578 Updated 11 Jul 2007 , 7:08pm by snowshoe1

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jessieb578 Posted 11 Jul 2007 , 3:00pm
post #1 of 9

I read somewhere here on another post that people with convection ovens should stay away from doctored mix cakes because the high sugar content of the cake will burn more easily in a convection oven than regular oven.

Does anyone have a convection and use primarily doctored mix cakes???

I was talking about this in another thread, but thought I'd open it up to asking everyone!!

Thanks!! icon_smile.gif

8 replies
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snowshoe1 Posted 11 Jul 2007 , 4:59pm
post #2 of 9

I have conv. oven and use doctored cake mixes all the time (usually the cake extender recipe here on CC). I'd like to understand why people think it would burn (?) as this misses the point of a convection oven...

I usually set my oven to cook at 25 degrees lower (e.g. if the cake calls to cook at 350; I set the oven to 325 - so it actually only heats to 300); and I'll bake longer.

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Peg2665 Posted 11 Jul 2007 , 5:09pm
post #3 of 9

I have a convection oven and use doctored mixed all of the time. I can't tell you the last time I used a mix "as directed". I have never had a problem.

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Ladivacrj Posted 11 Jul 2007 , 5:15pm
post #4 of 9

I also have convection and use doctored mixes. Never had a problem with burning just lower the temp and let them go.

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jessieb578 Posted 11 Jul 2007 , 5:20pm
post #5 of 9

That's great to hear!! Peg2665, I don't think I'd ever go back to baking as directed ever!

Snowshoe1, if you don't mind me asking, I thought that a convection oven was to save time, so if you're baking longer what is the real point of spending the extra $$ on a convection oven?? Are there other benefits?

Thanks for all your expertise, I'm trying to price things out for what hopefully soon will be my bakery, but I don't know if I should spend the extra money for a convection or if I should just get traditional ovens. To be honest I'm icon_redface.gif embarassed that I don't really know all the differences between the ovens - and I call myself a baker?!? icon_rolleyes.gif

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miriel Posted 11 Jul 2007 , 6:00pm
post #6 of 9

I use a convection oven too and bake 25 degrees lower than indicated on recipe.

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aurasmom Posted 11 Jul 2007 , 6:13pm
post #7 of 9

I haven't used the convection option on my oven. Does it cook the cake more evenly?

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Ladivacrj Posted 11 Jul 2007 , 6:26pm
post #8 of 9

I think it bakes evenly but the biggest benefit for me is in regular food.

You can roast the heck out of a chicken, it stays very juicy. I guess meat in general does very well with convection. Keeps the juices in.

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snowshoe1 Posted 11 Jul 2007 , 7:08pm
post #9 of 9

jessieb578 - to answer your question the reason I bake lower than recommended is I find the cake rises less and does not dry out as much. I did the same when I had a regular oven so you still are saving time. I find my oven bakes more efficiently than my conventional did but it takes a very long time to cool down.

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