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Pete C.[_2_]

wrote:
>
> On Mon, 07 Oct 2013 13:26:27 -0400, Boron Elgar
> > wrote:
>
> >On Mon, 7 Oct 2013 10:49:34 -0600, "graham" > wrote:
> >
> >>
> >>"Pete C." > wrote in message
> s.com...
> >>>
> >>> sf wrote:
> >>>>
> >>>> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
> >>>>
> >>>> > I've just become the proud user of a double convection oven -- A
> >>>> > kitchenAid.
> >>>> >
> >>>> > Seems to work OK, but the instructions are a bit sparse at best.
> >>>> >
> >>>> > The user manual suggests that cooking time and temperature can both be
> >>>> > cut by using the convection mode, which is fine, but does that mean
> >>>> > that
> >>>> > I could/should use the convection mode always, for everything?
> >>>> >
> >>>> > Or are there some things that come out better if *not* cooked using the
> >>>> > convection mode?
> >>>> >
> >>>> > Any suggestions appreciated.
> >>>> >
> >>>>
> >>>> I wouldn't cook a souffle or anything that resembles a souffle (like
> >>>> Dutch Babies, Yorkshire pudding or popovers) in a convection oven.
> >>>
> >>> Well, in a standard convection oven. The same goes for most cakes as
> >>> well as the unidirectional fan driven airflow will tend to make them
> >>> lopsided. Some high end commercial convection ovens reverse the fan(s)
> >>> every minute or so to prevent lopsided baking. Most everything else will
> >>> do nicely with convection on since it helps keep the temperature more
> >>> even in the oven.
> >>
> >>I have a Bosch oven that I use in convection mode all the time as the
> >>temperature swings in the normal baking and roasting modes are too great. I
> >>have never experienced lopsidedness in any of my cakes or soufflés using
> >>convection mode.
> >>Graham
> >>
> >
> >
> >I do all my baking - ALL of it - on convection and the only side
> >effect I have noticed is evenly cooked foods. Pastries, popovers,
> >cakes, pies, breads, roasts - you name, it, the convection treats it
> >kindly.
> >
> >I am on my second range with convection and have been using the
> >feature for 20+ years.
> >
> >Boron
>
> I agree - I find it excellent. Perhaps there is a difference between
> those countertop convection ovens and full ovens, as there is between
> regular oven and toaster ovens.

Well, from personal experience I can tell you that a Hobart double stack
commercial general purpose convection oven will bake lopsided cakes, and
a Weishu (sp?) commercial bakery convection oven doesn't. The later has
the reversing fans as well as programmable fans speed, steam injection
and other fancy features.