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yetanotherBob

In article m>,
says...
> Hi,
>
> I bought a new convection oven just before Thanksgiving...Southbend
> Marathoner Gold Half-size electric convection oven (10 rack), and I'm
> having some difficulties adjusting the time and temperature differences
> for my cookie recipes. I have lowered the oven temperature 50 degrees,
> and shortened the baking time by about 2 minutes, which has seemed to
> work. The cookies, baked at the regular temperature, or even at only
> 25 degrees lower, were cooking too fast. The major problem I have now
> is that the cookies are spreading too much. Do you think I need to
> adjust the amount of leavening I have in the cookies, or is there
> something else I'm missing?
>
> Thanks,
> Claire
>
>
I'd expect the temperature calibration of your new oven to be pretty
accurate, but have you checked it? How accurate was the one it
replaced? There could be significant differences in dial settings vs.
actual steady-state temps between the two that are contributing to the
problem.

Bob