| BakingHubby |
Well, we finally cooked a good cake in our convection oven, but it took a
lot longer than we wanted.
The magic formula:
200 degrees, low fan speed, rotate once, cook for 1 hour and 30 minutes
It's really enlightening to me to hear all of the bakers that don't use
convection ovens for their cakes.
"Lore" <tundra_gal@yahoo.com> wrote in message
news:1108332973.077546.60370@z14g2000cwz.googlegroups.com...
> keep your fan speed on low and good luck. I also work with both types
> of ovens, for genoise, I would never use a convection oven. If you are
> baking something that is more forgiving, like a bundt cake, then you
> can get away with a convection. But really, cakes are better done in a
> conventional oven. I normally use my convection for breads, cookies,
> pies, pastries, meringues. Other than those, it's a conventional oven.
>
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