Thank you Frank. I'll check other posts relating to convection ovens
and check the calibration as well. I've "fixed" the problem for other
types of cookies...all except for the oatmeal raisin ones...I'll keep
experimenting and see what happens.
I appreciate your input.
Claire
Frank103 wrote:
> Claire, if you click on the "Find" button in the upper right part of the
> screen and then type "convection" in the subject line, you will bring up
> prior posts that address this issue.
> frank
> "claire" > wrote in message
> s.com...
> > 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
> >