![]() But some bakers have great luck with convection-baked quick breads, so experiment as you wish.Īlways use the setting that the recipe recommends - at least the first time, says Sommer Collier, a recipe developer and author of A Spicy Perspective blog. Reid recommends using conventional oven settings for quick breads, cupcakes, wet muffin batters, layer cakes, angel food cakes, loaf cakes, sandwich breads, and sweet yeast baking. On the other hand, the high fan speed can end up blowing cookies across the pan, or putting tilted “hats” on your cupcakes, Reid says. Convection roast, with its higher fan speed, is great for chunky meat with crispy outsides and for nicely caramelized roasted vegetables. Reid looks for ovens with four controls: bake, convection bake, convection roast, and broil.Ĭonvection bake, which has a lower fan speed, creates lovely dried or roasted tomatoes, as well as dehydrated foods. If you’re in the market for a new oven, make sure the oven has an option to turn the convection fan off, says Susan Reid, a King Arthur Flour recipe tester, oven-buyer, cookbook co-author, and editorial director of Sift, the flour company’s newsstand publication. (Though some ovens have options for both modes, with built-in convertors, to save you the math.)īecause convection ovens heat up so fast, there’s usually no need to pre-heat, but you might want to anyway, just in case, especially for baked goods. Translation: When converting from conventional to convection baking, reduce the temperature by 25☏. So if you’re using a convection oven, assume most recipes (unless they specify otherwise) are giving you the recommended cooking times and temps for a traditional oven. ![]() You can sometimes cook food up to 25% faster in a convection oven, so you’ll want to check your Thanksgiving turkey a little earlier to prevent an overdone bird.Ĭonventional ovens typically run 25-30☏ cooler than convection ovens set to the same temperature. Though some bakers have no trouble, it’s usually best to turn off the fans and switch to conventional baking for a cake, especially if you’re making something delicate like angel food cake or macarons. The whole cake could even dry out before it’s fully risen. Convection cooking can cause the outside of a cake to bake - and rise - faster than the middle, and the top could blow over to one side. ![]()
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