baking in convection oven

liz baca

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Jul 16, 1996, 3:00:00 AM7/16/96

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Hello,
My mom is a preschool teacher and at school she has a convection oven.
She wants to know how to bake with it, you know things like cookies and
cupcakes. So I guess what she is looking for are recipes for small
desserts that can be used in convection ovens (preferably with specific
instructions). If anyone has the time please e-mail me (I am not on this
newsgroup. Even info on where I could look for this would be appreciated
thanks
liz ger...@infoserve.net

CKochsimmo

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Jul 17, 1996, 3:00:00 AM7/17/96

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cma...@iadfw.net (Joan Mathew) wrote:

>David Francis <dfra...@soback.kornet.nm.kr> wrote:

>>I recently started cooking with a convection oven, so am fairly new at
>>it. My understanding is you can cook anything that you could in a
>>conventional oven, but in smaller amounts.

>I think you mean "larger" amounts, don't you? The function of a convection oven
>includes the even circulation of hot air around the food items being baked. Thus,
>you are able to bake more items than in a regular thermal oven (e.g., 4 trays of
>cookies instead of 2, 12 loaves of bread instead of 6).

>The important thing with a convection oven is that you allow enough room between the
>items for the air to circulate properly. I think my recipe book gives a general
>recommendation that everything should have a minimum of 2" around it.

>>2.When baking foods with leavening, reduce the temperature by 50 degrees.

>My recipe book gives some general guidelines for convection baking, but of course in
>your oven you may have to experiment a bit. Generally, you can use your regular
>recipes but make sure to reduce the temperature by 50-75 degrees. Also, you may have
>to bake for a slightly different time. With my cookies, for instance, I generally
>have to bake about 2 minutes longer; however, everyone should experiment a bit and
>see what works for their particular oven.

>>5.Dark or dull pans will bake more rapidly.

>In my experience this is true in any case. The dark color absorbs more heat than a
>light, reflective color; thus, the product browns more quickly.

>Joan

>P.S. My experiences are based on working with a KitchenAid thermal/convection wall
>oven, as well as a Viking 36" thermal/convection oven.
>cma...@iadfw.net
>http://www.geocities.com/RainForest/1514

Wow!! am I happy to see this posting. The Motor Home we are looking at
has a microwave- convection oven in it, and no conventional oven. I
have been debating about having a conventional oven installed also,
which would cheat me out of a bank of drawers, the only drawers in the
kitchen. Which should it be, conventional oven, or drawers? Are
convection ovens a pain to learn to cook with? Do they seem to dry out
the foods? Any additional information I would really appreciate.
Thanks,
CKochsimmo

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We will be known by the tracks we leave behind
"Dakota Proverb"
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Joan Mathew

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Jul 18, 1996, 3:00:00 AM7/18/96

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David Francis

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Jul 18, 1996, 3:00:00 AM7/18/96

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liz baca wrote:
>
> Hello,
> My mom is a preschool teacher and at school she has a convection oven.
> She wants to know how to bake with it, you know things like cookies and
> cupcakes. So I guess what she is looking for are recipes for small
> desserts that can be used in convection ovens (preferably with specific
> instructions). If anyone has the time please e-mail me (I am not on this
> newsgroup. Even info on where I could look for this would be appreciated
> thanks
> liz ger...@infoserve.net

I recently started cooking with a convection oven, so am fairly new at
it. My understanding is you can cook anything that you could in a

conventional oven, but in smaller amounts. Here is some helpful hints
for baking as suggested by the instructions:

1.Place the rack in the highest position possible for optimal baking.

2.When baking foods with leavening, reduce the temperature by 50 degrees.

3.Preheat if indicated.
4.Make sure there is 1/2 inch between the baking sheets and the oven
wall.

5.Dark or dull pans will bake more rapidly.

6.Shallow baking containers work the best.
7.Check 5-10 minutes early because convection ovens often bake faster.

Hope this helps - I am still experimenting.

Rick

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Jul 19, 1996, 3:00:00 AM7/19/96

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: I recently started cooking with a convection oven, so am fairly new at

: it. My understanding is you can cook anything that you could in a
: conventional oven, but in smaller amounts. Here is some helpful hints
: for baking as suggested by the instructions:

Nope, you can cook in LARGER amounts. That's why most convection
ovens come with 3 or 4 racks instead of just 2.

Rick

Bill Stoneman

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Jul 21, 1996, 3:00:00 AM7/21/96

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r...@col.hp.com (Rick) wrote:

Most likely....you can reduce your temps by 25 degrees and cooking time by
30%...but you will have to practice for a while until you get the right
combination. I love mine and would never but a range without the convection
features.

bra...@knox.mindspring.com
http://www.mindspring.com/~bjbear/brawny.html
New Recipies added monthly to my pages!

barbara torretti

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Jul 22, 1996, 3:00:00 AM7/22/96

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I love my convection oven too but have trouble any time I cook something
with eggs--souffles, custards, etc. Then the cooking time seems to be
much longer. Any ideas about why this is so?

Barbara

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