I now have a beautiful double oven from GE Profile..one is a regular oven and the other is a convection. I always baked my cakes at 325, usually about 45-50 minutes, sheets about an hour and 20 minutes, etc. And one at a time. (sigh) I was so excited about this oven, the first time I baked, I just filled the sucker up and baked at 350. The cakes turned out ok, but were a little dryer then usual. Which was ok. These were all 8 inch cakes and I was able to bake 6 of them in 45 minutes. But I then went to bake a sheet cake and I decided to do it at my 325 and I put three sheet cakes in and baked for an hour. I used several nails (my heating cores are too tall!) but still the center of the cake fell a little. Not lot, but enough to have to cut it out. The same thing happened with a 12 inch cake. (put two nails in the middle) Should I bake them also at 350? Any ideas? I have a theometer in the oven and it is right on the money, very even cakes otherwise with very little dome-ing. Will I have to bake my sheet cakes in my regular oven with the core? How are you guys doing it?
Thanks!!!!
first thing you need to do is get an oven thermometer and calibrate your oven. just because you set it to 325 doesn't mean it is at that temp
I have a very good taylor theometer in the oven and it is right on the money at 325....
I have a 9-year old GE Profile double convec/conven oven. After lots of experimentation and trial and error, I bake at 325 in the top oven and 315 in the bottom. It does take a bit longer for the cakes to bake, but they are never dry or crusty on the sides.
Oh, and I NEVER EVER use convection for cakes.
It takes my Jenn-air about 75 minutes to bake a cake that big at 325 degrees on conventional setting. Did you use the convection oven?
That is what I am asking. I don't want to use the conventional oven if I don't have to, I would rather bake in the convetion oven (yes, I am using convection bake, multi shelf) Can sheet cakes not be baked in a convection oven?
I have a 9-year old GE Profile double convec/conven oven. After lots of experimentation and trial and error, I bake at 325 in the top oven and 315 in the bottom. It does take a bit longer for the cakes to bake, but they are never dry or crusty on the sides.
Oh, and I NEVER EVER use convection for cakes.
GE brags on how convection is perfect for baking and many commerical ovens are convection. May I ask why you don't use convection?
I have to bake sometimes 20 cakes a week and I got the ovens so I could that and not have to do one cake at a time. Are you filing up the oven with cakes or doing one at time without convection?
I have a 9-year old GE Profile double convec/conven oven. After lots of experimentation and trial and error, I bake at 325 in the top oven and 315 in the bottom. It does take a bit longer for the cakes to bake, but they are never dry or crusty on the sides.
Oh, and I NEVER EVER use convection for cakes.
GE brags on how convection is perfect for baking and many commerical ovens are convection. May I ask why you don't use convection?
I have to bake sometimes 20 cakes a week and I got the ovens so I could that and not have to do one cake at a time. Are you filing up the oven with cakes or doing one at time without convection?
Well, maybe they've improved the convection feature since I bought my oven 9 years ago. The fan on mine is much too strong and not adjustable. My cakes come out unevenly baked and uneven on the tops - as if they've been baked in a tornado!
I only bake on the center rack of each oven. I never use multiple racks, switching position of the cakes. I think that disturbs the rising and actually makes them have to cook longer. I do fill up the center rack, tho. 
I use convection and 3 racks for cookies, but still the bottom rack is done 2 or more minutes before the top rack. *sigh*
I'll tell ya, it was a HUGE disappointment when I discovered I couldn't use convection for cakes. 
oh yeah, its become a like a science! They even told me how to place the racks for baking, as it does something different to the way the fan works!! I am having no problems with smaller cakes, its the big cakes that are driving me crazy!!! argggg!
Thanks for your help though! btw, the fan is QUIET now too! (my mom has an older convection oven and man you can hear it three rooms away! (Jenn-Air)
Scale or weigh,hahaha maybe that's a strange way to say it...Do you weigh your batter, or you just eye it? Half way should be fine...Try to bake at 350 for about15 minutes and then lower the temp to 325 for the rest of the time. Turn them half way in the middle of baking too.
The problem I've seen with sheets in a convection oven is usually they dome in the center when they are too full because the center takes longer. And then they caramelize and dry up a bit.
Please can someone explain...
Can you OR Can't you bake cake son a convection oven? I read here that you can but in some other thread it was all about why you couldn't (need to find the thread).
And if you do, does the temp and baking time really reduce compared to a regular electric oven? Or is it that it just bakes more evenlly because of the fan and air circulating?
I would really appreciate any info.
Thanks!!!
Now that I have had my oven a month, and have baked about 50 cakes, I can tell you fer sure that the convection oven is WONDERFUL, and when it used to take me an hour and 20 minutes at 325 to bake a sheet cake, I now bake it at 325 in 50 minutes. I cannot bake three sheet cakes, just two at a time, but I can load up the oven completely with the smaller cakes. (which also bake in about 50 minutes at 325) I do not use the Auto Adjusting feature in the oven, and so it is at a true 325. My cakes are just as moist and wonderful as my regular oven (I use the regular one for my stand up pans, they won't fit in the convection)
hope that helps!
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