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Convection oven adjustments

Cooking Mom's picture

My questions is about convection oven temperatures and times. I know the standard suggestion of 25 degrees lower for 25% less time, but that doesn't seem to work all the time. I have a european convection oven (which I love), but my experimenting hasn't given reliable rules, so I'm wondering if you can give some advice about a few things:
-Does the temperature needed vary with different kinds of cookies? Does it depend on the number of cookie sheets in the oven?
- What adjustments do you make for pies? cheesecakes? yeast breads? bundt cakes? Or should convection baking not be used (though I like to bake 3 bundts at a time)

I really appreciate your help - I've greatly enjoyed your articles and recipes over the years. Happy baking!

innkeepermom6's picture

(post #67354, reply #1 of 4)

What does "European convection" mean?

I have a commercial convection oven now (Vulcan/Hart) and had two different brands of home models before that and they are all uniquely different! I could not come up with a standard that would work for all.

What does the manufacturer of the oven recommend? That is where I always start and then I make my own adjustments from there. Generally speaking, with cookies the temperature needs to be lowered 25-50 degrees but the bake time is not significantly shortened.

Happy baking!


ADodge's picture

(post #67354, reply #2 of 4)

Convection ovens are wonderful yet, sadly, there are no standard rules for baking time and temperature. I wish I could tell you some magically insider secret but each ovenbrand will be slightly different! Your best bet is to experiment with oven temperatures (start by reducing 25 degrees) and then pay very close attention to the recipe's doneness test. Most importantly, keep track of your temps and times and highlight the ones that work.

I have Thermador convection/conventional ovens. When I'm baking for myself, I'll use convection for all my baked goods. Regardless of how many pans or cookie sheets I'm baking off, I begin with the same "25" guidelines.

Cooking Mom's picture

(post #67354, reply #3 of 4)

Thanks for sharing your experience. European convection just means that the element is right next to the fan at the back of the oven, as opposed to an oven with a regular baking element that has a fan at the back of the oven circulating the heat produced by that bottom element. European convection provides more even heat distribution - I believe it because I never have uneven baking.

My Dacor oven guide gives several suggestions for time and temperature, but I find that most of the baking advice is for frozen packaged goods (such as frozen bread dough, but not fresh). Following their guidelines made me realize that the 25 degrees isn't a hard and fast rule - the temperature variations they recommend vary between 25 and 75 degrees from the standard bake. I was just looking for an easy way out - trying to avoid thinking so much during holiday baking rush!

ADodge's picture

(post #67354, reply #4 of 4)

Think of this baking season as a downpayment on the next 8 to 10. A little experimenting and some solid note taking will lead to many years of streamlined baking!