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Parkit40's picture

baking (post #69411)

Parkit40 on Thu, 03/04/2010 - 11:11
in

Looking to convert convention to convection. Do I reduce heat and change baking time?Making poppy seed muffins for a client and I just purchased table top convection oven for optimal results?    Thanks and hoping to get some feed back

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Gretchen's picture

Reduce heat by 25*. Is it (post #69411, reply #1 of 5)

by Gretchen in reply to Parkit40 [original] on Thu, 03/04/2010 - 11:39

Reduce heat by 25*. Is it only convection?

Gretchen
Pielove's picture

You may have to try a batch (post #69411, reply #2 of 5)

by Pielove in reply to Parkit40 [original] on Fri, 03/05/2010 - 08:09

You may have to try a batch or two also-- I suspect not all convection ovens are going to act the same.  

What poppyseed muffin recipe are you using?  (Or is it proprietary?) I am looking for a good one. 

pie

Gretchen's picture

She contacted me by email, (post #69411, reply #3 of 5)

by Gretchen in reply to Pielove [original] on Fri, 03/05/2010 - 08:40

She contacted me by email, and I suggested bringing it back to the board. Apparently  she bought the oven because the results of making the muffins was not satisfactory. I don't think a new oven will cure that. Hope she will post how it is not satisfactory. I'd guess overmixing as the prime cause of muffins not working out properly.

Gretchen
Pielove's picture

You are probably spot on-- (post #69411, reply #4 of 5)

by Pielove in reply to Gretchen [original] on Fri, 03/05/2010 - 15:03

You are probably spot on-- overmixing is definitely the bugbear of muffin making.  

pie

Gretchen's picture

BUT until the OP comes back (post #69411, reply #5 of 5)

by Gretchen in reply to Pielove [original] on Fri, 03/05/2010 - 18:37

BUT until the OP comes back and says what is "wrong" we won't really know.

Gretchen