Need Help With My Convection Oven!!!!!!!
Decorating By absolutecakes Updated 24 Jul 2007 , 6:35am by redpanda
I just got a new commercial convection oven for my bakery and was wondering if any of you have any tips on baking with a convection oven.
This is the first time that I have ever used one and I need to learn fast!
I reduced the temperature to 325, the trial cupcakes that I made took 5 min less to cook and the tops seemed to cook first and then looked like topsy turvy cupcakes when they were done. How can you get the nice rounded or level top to your cupcakes and cakes?
Or does anyone have any good tips they can share?
Katie
I don't use the convection setting for cupcakes, because they seem to be too susceptible to the "wind". I don't have any problem with regular cake layers, though.
From what I have read, when baking by convection, you need to reduce the oven temp by about 50 degrees (F). My oven does this automatically. If I set it to 350, a thermometer in the oven reads more like 310. The baking time is pretty much the same as for regular baking at 350. (You don't want it to bake faster, or it'll brown too much on top.) I actually do larger cakes at "325", which is really about 285.
HTH
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