We are looking for advice on the best convection oven to buy in the UK
for baking. We need EVEN temperature distribution for best results
with cakes.
Any information, experiences or advice will be welcome!
Thank You.

"Roy Vandersande" > wrote in message
m...
> We are looking for advice on the best convection oven to buy in the UK
> for baking. We need EVEN temperature distribution for best results
> with cakes.
> Any information, experiences or advice will be welcome!
> Thank You.

There's a thread on here from 2/15/05 that basically says convection ovens
aren't great for cakes.... I'd read that thread before buying anything if I
were you.

A snippet:
Well, we finally cooked a good cake in our convection oven, but it took a
lot longer than we wanted.

The magic formula:

200 degrees, low fan speed, rotate once, cook for 1 hour and 30 minutes

It's really enlightening to me to hear all of the bakers that don't use
convection ovens for their cakes.


"Lore" > wrote in message
ups.com...
> keep your fan speed on low and good luck. I also work with both types
> of ovens, for genoise, I would never use a convection oven. If you are
> baking something that is more forgiving, like a bundt cake, then you
> can get away with a convection. But really, cakes are better done in a
> conventional oven. I normally use my convection for breads, cookies,
> pies, pastries, meringues. Other than those, it's a conventional oven.
>

On Thu, 10 Mar 2005, Carey wrote:

> "Roy Vandersande" > wrote in message
> m...
> > We are looking for advice on the best convection oven to buy in the UK
> > for baking. We need EVEN temperature distribution for best results
> > with cakes.
> > Any information, experiences or advice will be welcome!
> > Thank You.
>
> There's a thread on here from 2/15/05 that basically says convection ovens
> aren't great for cakes.... I'd read that thread before buying anything if I
> were you.
>
> A snippet:
> Well, we finally cooked a good cake in our convection oven, but it took a
> lot longer than we wanted.
>
> The magic formula:
>
> 200 degrees, low fan speed, rotate once, cook for 1 hour and 30 minutes
>
> It's really enlightening to me to hear all of the bakers that don't use
> convection ovens for their cakes.

Sounds like there is room for a midle ground, between a still air
conventional oven and the hurricane-like convection ovens I have seen.
Ultimately, I suppose, the ideal would be a masonry oven slowly heated to
the correct temperature, and mantained there. Lots of mass, even heat, no
air currents.

Dave