Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey – and some say it’s the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection.
Which type of oven is best for baking?
Go for the Baking oven – with two heating rods and a fan. That is a pure convection oven. It’s actually a better idea to keep both devices in your kitchen – but do not buy hybrid versions generally called Microwave Convection Oven. It’s a microwave only – it can’t bake, no matter what the salesperson tells you.
(I bake with conventional. General rule– if you use a convection oven, reduce the oven temperature by 25°F.) … For a crispier cookie, bake the batch a little longer until the centers appear “set.” But always keep in mind that cookies continue to cook for a couple minutes as they cool on the baking sheet.
What temperature is 350 degrees in a convection oven?
Method 1: Reduce temp by 25 to 30 degrees and bake per conventional recipe time
|Conventional Oven Temp||Convection Less 25F||Convection Less 30F|
How do I choose a baking oven?
So you have to choose according to the maximum temperature you would be needing. Generally for all baking, 230 degree Celsius is sufficient. Higher temperatures are required for baking red meats/pork. Larger ovens also have the fan option to circulate air inside the oven to ensure even cooking.
If the cookie recipe calls for 12 minutes of baking in a 375-degree oven, then 10 minutes at 350 degrees might be just right in the convection oven. At least when you’re first experimenting with baking cookies in convection ovens, it’s advisable to stay in the kitchen and check on them often.
When should you not use a convection oven?
Don’t use convection for cooking cakes, quick breads, custards, or soufflés.
When using ovens with both fan-forced and conventional settings, it is best to use conventional when you are baking long and slow (like for cakes) and fan-forced for fast cooking at high temperatures. If using a fan-forced oven, as a general rule, drop the temperature by 20°C to imitate conventional.