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 32 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 151_ x 12-inches (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
cracks on top
Flat Cake
Oven too hot at start of baking or overbaking
Pan size too small
Too little or too much flour or leavening
Overmixing
Excessive shrinkage
from sides of pan
Pan too large
Overmtxing 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_
Oven too hot or overbaking
Overmixing
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