New To Baking In Convection Ovens - Help Everything Burns!
Baking By tjbruner Updated 18 Dec 2017 , 6:24am by Cake-Monster
Hi,
I just started baking in a commercial kitchen and I am having a hard time adjusting to convection ovens.It seems no matter how hard I watch the batch, they brown extremely fast, leaving the inside under cooked when the outside looks done or close to burning. I know the oven cooks differently than a traditional home oven, but what can I do to get "perfect" results? I bake majority of my cakes at 320/325 f in both types of ovens.
you need to turn the heat down -- keep experimenting -- can you turn the fan off when you have cakes in there? you can also put a pan of water in there if needed to slow the baking --
you can re-direct the air stream -- you could tent aluminum foil over the pan --
you just gotta keep experimenting -- some convection ovens do not bake cakes well at all permanently -- can't be fixed
best to you
Go to your local food service or restaurant supply store, buy an oven thermometer for probably $10. I wouldn't be surprised if the convection oven is running hot and you might not know it.
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