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I moved into a house with an electric oven - and not just a normal one that I could get my head around. No, this one is regular or convection and that ceramic cooktop nonsense. I HATE this stove/oven with all my heart. No matter, it's here and I haven't gotten an estimate on converting to gas yet, so I have to use it.
My question is about baking. My H makes bread, or used to, and I love fruit loaves. So my problem is that in this oven I find the outsides bake browner than I like. I tried lowering the temp by 5 degrees and adding a few minutes, but it's not the solution. I thought some of you might know, or have done more switching back and forth than I have and just have more experience going from the one to the other.
I haven't tried the convection at all, but that might be what I need, if I only had a clue.
My experience is with an older convection oven, circa 1999. I used convection in preference to the regular baking cycle all the time. I liked the even browning of foods. If you did not get an owners’ manual with the oven, try googling your make and model number to see if you can find a manual online.
My new oven is more complex than my old convection oven, which I left in my home when I moved in 2012. I will be learning the ropes for awhile, for sure.
Standard procedure when baking with convection is to reduce the recipe’s temperature by 25 deg. So if a recipe calls for 350, you would reduce to 325 deg. But some ovens do this automatically.
Actually, general consensus is that electric is actually superior to gas when it comes to baking bread and cakes due to the more even, drier heat. Gas, on the other hand, is preferred for roasting meats.
I bake with electric convection all the time. My oven drops the cook temp by 25 degrees as Pink Jazz notes above.
The convection feature works nicely for baking evenly, rather than having hotspots in the oven. I still use my airbake cookie sheets when baking cookies, but they aren’t necessary when using convection.
I haven’t noticed the exterior of my bread baking unusually brown or dark, and I do bake bread every 2 weeks or so, although it has been many years since I used a gas oven.
My experience is with an older convection oven, circa 1999. I used convection in preference to the regular baking cycle all the time. I liked the even browning of foods. If you did not get an owners’ manual with the oven, try googling your make and model number to see if you can find a manual online.
My new oven is more complex than my old convection oven, which I left in my home when I moved in 2012. I will be learning the ropes for awhile, for sure.
Standard procedure when baking with convection is to reduce the recipe’s temperature by 25 deg. So if a recipe calls for 350, you would reduce to 325 deg. But some ovens do this automatically.
I’ve now done some baking in my new convection oven. I baked very nice banana bread. I followed the time the recipe called for, but oven dropped temp 25 deg. Results were very good. I also baked a batch of extremely good cookies. They were probably the best I’ve ever baked. I used airbake sheets and parchment. No burned edges or bottoms. I used the Crisp Convection cycle. I was very impressed with the cookies.
I baked brownies and they were fine, but not outstanding.
I’ve done some other things too. But the OP was asking about baked goods, I think.
Put a thermometer and calibrate the thermostat. Of course, you don't know what was the calibration of the t-stat in your old oven.
If 350 on this one is actually 365, and it was actually 335 on the old one, that would explain the issue right there. These things aren't built to be high precision. All the components are sourced to a cost target, and I can guarantee there is no calibration in the factory.
We're looking into an induction oven. Hubby and I hate our current oven with a burning passion. However we don't have the money yet to buy an induction oven, so we will continue to put up with the beast we have.
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