Baking Tips???help Quick Pls...

Decorating By Mala Updated 1 Dec 2006 , 1:05pm by lapazlady

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Mala Posted 30 Nov 2006 , 5:04am
post #1 of 9

I'm baking cookies for the 1st now in a convectional oven, do I have to interchange the baking pans from bottom to top everytime i put a new batch?? and some tips pls will be highly appreciated...thanks in advanceicon_surprised.gif)

8 replies
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AlamoSweets Posted 30 Nov 2006 , 5:52am
post #2 of 9

I am not sure what you mean by switching bottom to top.

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fmandds Posted 30 Nov 2006 , 5:57am
post #3 of 9

I believe she means rotating the sheets because she has got two in there. I would flip them for more even baking.

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JanH Posted 30 Nov 2006 , 5:59am
post #4 of 9

Do you have a commercial or consumer convection oven. Does the fan turn on and off.

Seems to me, I recall a thread that said to reduce the heat by 25 degrees.... and for cakes, they recommended turning off the fan so the tops would bake evenly. (Guess the blowing makes them lop-sided.)

Don't think you have to rotate the cookie sheets.

HTH

P.S. If you were asking for help with a conventional oven - yes, you do have to rotate the cookie sheets, just like you would cake pans!

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ckdcr8r Posted 30 Nov 2006 , 6:10am
post #5 of 9

I've used commercial convections and I do recall turning the pans halfway through for even browning, but not switching racks. And yeah, the fan does blow the cake batter and make it lopsided.

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AlamoSweets Posted 30 Nov 2006 , 4:59pm
post #6 of 9

All I use is a convection oven and I don't have problems with lopsided cakes at all. Now cupcakes are a different story. I have to use my regular oven for them. Also, I never interchange or turn my cookie sheets either.

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ckdcr8r Posted 1 Dec 2006 , 7:29am
post #7 of 9

I must have been using a crappy oven!! icon_lol.gif Heck, I didn't buy it and it wasn't my bakery, so no loss!!

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Zmama Posted 1 Dec 2006 , 12:49pm
post #8 of 9

What is the difference between convection and conventional?

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lapazlady Posted 1 Dec 2006 , 1:05pm
post #9 of 9

Good Morning, Zmama,

A convection oven has a fan that circulates the air, causing a breeze in the oven. The fan comes on automatically when the oven reaches temp. A regular oven doesn't have a fan.

A lower temp. is frequently used in a convection oven because of the "better" circulation of the heat. And, it's suppose to cut cooking time. I don't know how this affects cakes and cookies, but it is valid for a roast or turkey.

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