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 | |
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