Convection Baking Recommendations
•As a general rule, when using recipes or prepared mixes developed for a radiant bake oven, set the oven temperature 25°F lower than the recipe recommended temperature. Times will be similar to or a few minutes less than recipe recom- mended times. The chart on page 23 compares times and temperatures of many baked foods. Use this as a reference.
•For better browning, large pans such as cookie sheets or rectangular baking pans should be placed lengthwise, front to back, on the rack. This centers the food in front of the convection fan for better air circulation which gives better overall browning.
•Cookiesheets should bewithout sides and made of shiny aluminum. The best size
to usefor cookiesheets andjelly rollpans is 151/2x 12" (overall sizeincludes handles) or 14" x 12".
Causes | of Cake Failure | |
Problem |
| Possible Cause |
Cake Falls | Oven not hot enough | |
|
| Insufficientbaking |
|
| Openingoven door duringbaking |
|
| Too much or too littleleavening,liquidor sugar |
Peaks in centeror | Oven too hot at start of baking or over baking | |
crackson top | Pan size too small | |
|
| Too little or too muchflour or leavening |
|
| Over mixing |
Flat Cake | Pan too large | |
|
| Overmixingor undermixing |
|
| Too much or too littleliquid |
|
| Old or too littlebaking powder |
Uneven cakes | Range not level | |
|
| Batter uneven |
|
| Cake pans too close to oven walls or each other |
Sticksto pan | Cake cooledin pan too long | |
|
| Pan not greased and floured |
Cracks and falls apart | Removed from pan too soon | |
|
| Too much shortening, leavening or sugar |
Excessive shrinkage | Oven too hot or overbaking | |
from sides of pan | Overmixing | |
22
