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 15 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.

Cookie sheets should be without sides and made of shiny aluminum. The best size to use for cookie sheets is 14"x 12" (overall size includes handles).

Causes

of Cake

Failure

Problem

 

Possible Cause

Cake Falls

Oven not hot enough

 

 

Insufficient baking

 

 

Opening oven door during baking

 

 

Too much or too little leavening, liquid or sugar

Peaks in center or

Oven too hot at start of baking or over baking

cracks on top

Pan size too small

 

 

Too little or too much flour or leavening

 

 

Over mixing

Flat Cake

Pan too large

 

 

Overmixing or undermixing

 

 

Too much or too little liquid

 

 

Old or too little baking powder

Uneven cakes

Range not level

 

 

Batter uneven

 

 

Cake pans too close to oven walls or each other

Sticks to pan

Cake cooled in 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

16

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Image 15
Jenn-Air WM2780, WW2780 manual Convection Baking Recommendations, Causes Cake Failure

WW2780, W2780, WM2780 specifications

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