Decorating By ALVARGA Updated 29 Mar 2011 , 4:19am by CakeRN

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ALVARGA Posted 24 Mar 2011 , 12:51am
post #1 of 2

My 15 year old oven baked its last batch of cookies last week. The heating element went out and Hubby decided that it was time for a new range. I bought a Samsung with the optional convection oven. I can bake either with convection or with out. I have noticed that my cakes do not rise as high nor do they brown as much as the old oven. I have an oven thermometer and the oven temperature is correct. I know that my old oven ran a little hotter than normal but I really never adjusted my recipes for it. I just took the cakes out when done. It is really bothering my husband and he wants to return it. I think that I just have to relearn how this oven works. I have only baked on the regular cycle. I did back a banana bread today on the convection oven cycle and I had to add 40 extra minutes to the for it to bake all the way through. Any ideas or bits of advice? Thanks.

1 reply
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CakeRN Posted 29 Mar 2011 , 4:19am
post #2 of 2

If I remember right...on convection settings your food should cook quicker because the fan is circulating the heat. It shouldn't take an extra 40 min for something to cook over the reg time you use to do.

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