My recipies are solid and I have baked them in a few different conventional ovens without issue but the convection oven at work has turned the tops hard on both occasions now and I'm not sure why. I have tried different temps, high and low fan speeds and covering them with foil but nothing works. The foil attempt was the most successful but not soft like they should be. TIA for any help!!! This is making me crazy!!!
Have you tried adding a pan of water to help retain moisture:
(see indydebi's response.)
I have switched to baking my cupcakes in a regular, not convection oven and they come out better. Can you turn off the fan completely?
getting new convection oven soon and need to hear what you ladies have come up with. I did some research and did read that you are supposed to bake in a lower tem and for a shorter time.
I wish I could turn off the fan but it won't operate without it on. I baked some at 325 and some at 300 for various times all with the same results. I have not tried a pan of water though. Thanks.
Cakes, yes, lower temp, longer time.
Cupcakes, I have much more luck with hotter temp, shorter time. I want cupcakes to dome.
A good rep at a restaurant equipment store will find you the right oven for your needs.
Thanks Leah. This is the only oven at work so I need to figure this out. Also, to add insult to injury the boss has cut back on my production time so practice and trial and error time is almost nonexistent.