A question for cupcake bakers...

J

josho

Enthusiast Member
Since I'm making batch after batch of 'em these days...

We have a new oven -- one of these ovens that squeezes two ovens into the space of a single traditional oven. The larger of the two ovens is also a Convection oven.

Things being rather harried around here for the past year, and what with my having little time to bake, I haven't really made use of the convection feature. I know that, when using it, the oven automatically sets itself for 25 degrees LOWER than whatever you set it for.

So my question is: who's used convection to bake their cupcakes, and how were the results? I'd love to take advantage of the feature, but only if it's going to give me results that're as good or better than what the recipe dictates.

Thanks!!

Josh

 
I have had a convection oven on a few jobs and I guess they have worked properly...

so fine to bake four or so sheets of rolls or cookies at a time!
If you haven't use it much, maybe just watch the first batch or so carefully, maybe three tins or so? I did a lot of muffins,not cupcakes. Cookies were where I appreciated it the most.
These were commercial ovens.
Let us know how it works.
Love the Natalie photos! Thanks
Nan

 
I have stopped using convection for baking cakes, cookies, and the like

I was never satisfied with the results, the outsides browned way too fast and the centers weren't done. I did some test baking of cookies from the same batch, the convection cookies spread too quickly, browned too quickly, and were gooey in the center, the regular oven cookies from the same dough were beautiful, browned evenly, and held together.

I made the temperature adjustments suggested for convecting and checked with oven thermometer.

However, I love convection for roasts and cassroles, etc.

Maybe it's just my particular oven. It's the only convection oven I've used.

 
Josh, I only use a convection oven (I have Gaggneau Ovens) and have ....

never experienced any problems with baking or cooking for that matter.

 
Wow,was only one type of oven, same on several ships,as I stated ,maybe I was lucky,,

they were electric, commercial size--can not remember name, but one of the big guys and cookies were the biggest thing for me---a must bake every day 12+ dozen.
Those and four sheets of dinner rolls, and three of cinnamon rolls or muffins were great.

 
Wow Nan, I could come do my baking therapy on your ships, but I would eat up all your ginger for

the sea-sickness.

 
Josh I have that same oven and while I love the oven, I hate the convection

When I use the convection feature the temperature goes down so low it takes forever to bake anything. Literally twice as long as in a regular oven. I have not had anyone to look at it, or checked it with an oven thermometer, but I suspect that it just doesn't work right. Do you have the Maytag? If so, keep an eye on that.

But isn't that small top oven that pre-heats so fast just the greatest? Love it.

 
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