Do you convect when you bake? (Gingerbread, cake, bread, stove)
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I have a convection oven and can't figure out whether it's better to use convection or just regular "bake" when I do baking. (I am not a good baker, and really struggle to figure out when things are done.)
Like today, I am making gingerbread. It says bake at 350. Would it be better to convect at 325? Or bake at 350?
How do you adjust your temperatures and times when you convect?
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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This isn't going to help much because I'm not a baker and I'm only talking about my toaster oven, which is a convection oven, but: it cooks faster than it should (compared to recipe or package directions). So I either bake for less time or I lower the temperature by 25 degrees.
This isn't going to help much because I'm not a baker and I'm only talking about my toaster oven, which is a convection oven, but: it cooks faster than it should (compared to recipe or package directions). So I either bake for less time or I lower the temperature by 25 degrees.
our toaster oven does the same but today it made it's final toast in our house. I am 99% sure Santa granddaughter is bring me a counter top toaster/convection oven. If not boy will I be shocked. The old gal is now in the garage...
OP, I think I would lower the temps and maybe also cook for a shorter period of time.
I always use convection and drop the temperature 25 degrees. It cooks much faster, even with the temperature reduction. I go by eyeballing everything, so I couldn't tell you by how much. If a recipe called for baking x 1 hour, I'd probably start checking it after 20 minutes - even though I'd expect it to bake a bit longer than that.
I always use convection and drop the temperature 25 degrees. It cooks much faster, even with the temperature reduction. I go by eyeballing everything, so I couldn't tell you by how much. If a recipe called for baking x 1 hour, I'd probably start checking it after 20 minutes - even though I'd expect it to bake a bit longer than that.
I got mine so we will soon see how it works. In fact I got everything I wanted, now I have to get the kitchen re-furbished but that will have to wait til next fall...
I have a Jenn Aire stove with both conventional and a convection oven. Perhaps I am old fashioned but I just don't like to bake cakes, cookies, pies,etc in the convection oven. I think it dries them out. I've followed the instructions which came with the oven about how to determine the correct times versus conventional, but it never gets better. But I do use it for meat, roasts and other similar. Just my opinion.
My oven is a cheap plain model nothing fancy and not even digital.. I have never used a convection oven. I do bake and everything seems to come out fine in my oven.
I bake cookies and pies with convection but never use it for baking cakes. I Recall hearing that convection fans can cause problems in the cake batter as it cooks and rises.
I used the convection oven a lot for baking this past week and the cake and zucchini bread all fell in the middle...it was mushy too. I wasted a lot of time grating zucchini. What went wrong? Maybe it was the convection...another reason to stick with olive oil and garlic when cooking zucchini!
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