Almost back in the swing of things!!! Ovens to be turned on tonight when I go home...

B

barbara-in-va

Well-known member
and I can't wait to bake again!! Still a few more steps before completion but it is almost there. We have been very lucky to have a fabulous GC and crew, things have gone very well for us overall.

My first question is about convection ovens. I have read so much about them and am looking forward to trying them out. I am hoping to be able to bake a batch of the Nieman Marcus Chocolate Chip cookies this weekend (or sooner if possible). Any suggestions on where to start with the oven temp? Maybe 25° lower than usual?

Thank you!

 
Yeah!! So happy for you! Unfortunately, no suggestions on the convection, (not a baker), but wante

to reach out and say congrats! I know it must have been a huge undertaking! I recall your MacGuiver (sp) moves to make a great dish using electric skillets etc....It must have been a stressful time...BUT, so worth it!

Enjoy your new kitchen!!

REgards,
Barb

 
I still have not really adjusted to my convection oven. Do try the 25 degrees less but also watch >

the time, it may be less as well. Different things I bake behave differently so I have taken to keeping notes on Post-Its attached to the recipes I try. AND congrats on the new kitchen!

 
Mine is a KitchenAid. I convection bake at 10 degrees less but ...

I don't get a huge time savings that way. (exception was with roasting turkeys -- they were done WAY ahead of time!)

I love that I don't need to pre-heat for convection baking. For some reason, mine bakes a bit hotter at the front of the oven than the back, so I do end up turning the food half-way thru.

 
I go anywhere from 10 to 25 degrees lower than the recipe states...

Most of my baking is cookies, and sometimes cakes. For most recipes, cooking time is given as a range, i.e. 12-15 minutes. I usually check at the low end of the range, and it's usually done.

I think it's really quite flexible. I used to set my oven for 10 or 15º lower, whatever I felt like at the time. It didn't really make a difference if it was 10 or 15.

However, lately it seems like my ovens getting hotter, so now I set it for 20-25º lower.

But I just adjust as I need to, i.e. if something seems to be browning too fast.


Whatever you do, it'll be fine. Happy Baking!!

 
Barbara, if you do a search up above for convection, there are many threads on this topic.

 
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