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Dec 17, 2011 01:51 PM

Swearing off using convection oven

Sigh, after brandying my cherries for months, after glaceeing my lemon and orange peels, after soaking my chopped fruits in rum and wine for two weeks, I made my three black cakes. I have a relatively new Wolf oven. Why I decided to bake these using the convection mode is now beyond me. I lowered the temperature the recommended 25 degrees and checked them after 1 hour 17 minutes rather than the 2 hours that the recipe called for (Laurie Colwin). They are burned around the edges and there are no crumbs sticking to the toothpick.
This is not the first convection failure. I am not using the convection mode, except possibly for pies, again. If I move, I will get another cooktop, but I am getting a normal oven.

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  1. I think the problem is that we are so adapted to the convention (normal) ovens that it is very difficult for us to reinvent our recipes for convection ovens. In theory, it should be possible to bake in the convection ovens, but it will take some re-invention.

    Ironically, the newer you are to baking, the easier the transition because you have fewer recipes to change. If you have 30+ perfected recipes, then it will be a nightmare to convert all of them for the convection ovens.

    1. I too have had issues with convection when baking. I have some recipes that work beautifully...others where I am better off using the regular bake option. I have started noting that on my recipes. For some reason cakes seem to not work as well using convection. Cookies not as well. Puff pastry seems great with convection...

      1. pies. pizzas (what they were made for). cookies too. not cakes...

        1. I never bake using my convection. But I would never buy another oven that WASN'T convection as it does such a great job roasting meat and veg, cooking pizza, or any other savoury thing. But I don't like it for sweet things.

          1. Ah, well, glad to hear I'm not alone. There is so much hoopla about the convection thing, and I was just going on the premise that, since I had one, I must absolutely figure out how to use it, and I really messed up. I am not a stupendously talented cook and I don't really even use my oven that often; most of what I do is on my cooktop, which I adore, and so I don't think I am well suited to try and adapt to the convection. I have used it for pies and will use it for that. I am a vegetarian, so there's not much meat roasting that I would do. I like my pizza but don't do that often, either. I think, for the most part, I will ignore the convection. The recipes I use aren't for convection ovens and I don't have the talent to convert.
            Sigh; I am thinking there is one possibly salvageable cake and the other two, which were to be gifts, I will grind in the garbage disposal. I can't feed them to the birds; they would be drunk!

            3 Replies
            1. re: kayandallie

              Am I correct that you can turn off the convection mode for a convection oven?

              1. re: Chemicalkinetics

                I can only speak for the Wolf. There are a myriad of settings to choose; it is not preset. You press the oven on button and then choose the mode. There are non-convection choices; none any easier or harder to choose than another.

                1. re: Chemicalkinetics

                  I have a Magtag, nothing high end about it. And I can choose convection or not. I would say, overall, it's a bout 50/50 between when I use it and when I don't.