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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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On Tue 03 Jan 2006 07:48:32a, graham wrote in rec.food.baking:
> > "Wayne Boatwright" > wrote in message > ... >> On Mon 02 Jan 2006 04:28:41p, Thus Spake Zarathustra, or was it Vox >> Humana? >>> >> Thanks for your suggestions, Vox. My range has a dedicated heating >> element tucked inside the convection fan compartment in the rear of the >> oven. It also has separate convection roast and bake settings, as well >> as >> convection broil. I've thoroughly checked the settings I was using >> and >> they were correct. I have lowered the rack position to the lower third >> of the oven, and still get overbrowning. As I said, the only time I >> don't is with cookies, where I can bake 3 pans at a time on 3 separate >> racks. I attribute that to the short baking time. I now bake cakes >> and pies using conventional heat without convection. It's not worth >> ruining anything else. >> > Wayne, > I have a Bosch (the first 30" model made for the NAm market) and the > only reliable setting appears to be convection bake. I asked a supplier > of high-end appliances about this the other week and he pointed out that > the Bosch thermostat was too close to the broiling elements and this is > what causes problems in the convection roast mode where I get wild > fluctuations in temperature. Perhaps the thermostat placement is the > problem with these ovens. > Graham I never thought of that. Certainly a possiblity. I'll have to take a close look at my oven. Thanks, Graham -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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