To Buy Or Not To Buy A Convec Oven???

Decorating By gibson Updated 6 Jan 2006 , 5:35am by BJAE1234

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gibson Posted 8 Nov 2005 , 4:28am
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Would you recommend a convec oven or not? I've heard good things and bad things about them.

29 replies
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alimonkey Posted 8 Nov 2005 , 5:07am
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The only bad thing I've heard about them relates to baking, but bread, not cakes. If you're baking bread you don't want moving air in the oven because it causes it to crust too soon and it won't rise fully. Not sure of the full details, since I have a 50 year old oven, didn't pay full attention.

Other than that, I think everything I've heard has been positive.

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gibson Posted 8 Nov 2005 , 5:15am
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Thanks alimonkey!

I bake a little bread now and then so that's really good to know!

I would like to know if anyone uses a convec for their cakes and how do they like it?

What about cookies?

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caduchi Posted 8 Nov 2005 , 9:01am
post #4 of 30

I have a convec oven.

I have to see it took a little getting use too after using a gas oven for so long. But it's worth it.

Atleast for me, my cakes come out the same as in the gas oven, and takes some time off the baking process.

As for baking bread, i bake it on the electrick mode.
the oven i have is convec, i can bake electrickly, and i can also grill in it so it just great.

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peg818 Posted 8 Nov 2005 , 12:56pm
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I have convection and have no problems baking in it. You do have to lower to oven temp. And you can get a model that has a standard bake option (mine does)

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peacockplace Posted 8 Nov 2005 , 1:42pm
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Love my convection! Can't bake without it! As a side not.. you can switch the convection on and off so thing you want to bake regularly, you can.

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ge978 Posted 8 Nov 2005 , 2:01pm
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I have a convection oven at my shop and I love it!!I sn bake up to 8 cakes at a time and they all come out the same. The temperature stays constant so I can open the door as many times as I want and it won't interfere with the baking process. I have mine set at 200 degrees and all my stuff comes out moist and even. I would definitely recommnend it.

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pkcakes Posted 8 Nov 2005 , 2:42pm
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Somebody can explain how a convection oven works? I've never had use one. I've seen them in bakeries. How much is the cost?

Thank you!

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ge978 Posted 8 Nov 2005 , 2:59pm
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pkcakes: With the convection oven, you can bake at a lower temperature for a shorter amount of time. If its a true convection oven(with a third heating element) your cookies, pies, cakes, breads, etc. will cook evenly because there is forced heated air blowing all around the oven. This is why you can lower the temperature, but still bake in less time. You can put as many cakes, cheesecakes, etc. in the oven that will fit at one time and they will all bake at the same temperature. They also say that convection cooking results in less product shrinkage and can actually result in an extra serving.

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pkcakes Posted 8 Nov 2005 , 4:32pm
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Now that I know how it works I"d like to have one. It's a great investment! icon_biggrin.gif
Thank you ge978.

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stephanie214 Posted 8 Nov 2005 , 4:32pm
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This sounds wonderful...have to check it out thumbs_up.gif

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peanut2 Posted 8 Nov 2005 , 4:37pm
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I haven't been using my convection feature, because I wasn't sure if it was a good idea. What temperature should I use instead of 350 degress? (I bake my larger cakes at 325)

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ge978 Posted 8 Nov 2005 , 4:48pm
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No problem pkcakes - happy to help. I would just make sure to do research and make sure you find a good one.

peanut2 - I'm sure every oven is different, but on my convection oven I turn the heat to 200 degrees and bake like normal. I think you just have to experiment and see what temperature is right for your oven.

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itsacake Posted 8 Nov 2005 , 5:48pm
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I have a double convection oven and I absolutely love it. But I never use the convection feature for cakes. Even at a lower temperature, the cakes seem to develop their crusts too soon and don't rise as well. I do use the convection feature for bread, because I like the crust I get.

ge978,
what brand of convection oven do you have in your shop? Is it especially for cakes? The Deluxe cake oven rep who I talked to to about his oven (In case I ever get to set up a shop in this stupid state) said that his isn't convection but has an extra element to go with each shelf that makes the heating more even. Of course, he wants to sell his ovens, but he also said something about the air in regular convection ovens causing heavy crusts on cakes--which you say you don't get, so I'm wondering if I should look at what you have.

gibson,
My only advice if you are talking about a home oven would be to get a convection oven which you can also use conventionally if you want (most are like that) then see what works for you. A turkey in a convection oven is spectacular!!!!

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ge978 Posted 8 Nov 2005 , 6:08pm
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itsacake: I know this might sound silly, but I haven't the faintest idea what kind of convection oven it is icon_redface.gif I've had it for 4 years, you would think I would know the name. When I go into the shop tonight, I'll have to take a look at it and let you know. I cook on the lowest temperature of the oven - which is 200 - and I've never really had a problem with crusts or uneven baking. I've also noticed that my cakes rise alot more in that oven than my one at home

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itsacake Posted 8 Nov 2005 , 6:36pm
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ge978,

I'll look forward to hearing form you about the oven. I don't know if I'll ever have a shop, but I keep trying to figure out how to do it. The oven will be a very important part .... LOL

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caduchi Posted 9 Nov 2005 , 8:45am
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ge978,

I have a question for you, as i would love to bake more cakes in the oven but i'm ckicken to try it out.

How do you place your rails in the oven, and would i have to rotate the cakes.

Please help with any input. i always bake with my rails in the middle were do i put the oder 2 rails.

I have a european stove so it works in degrees, would have to figure out how much 200 F is in D. I bake at 160 D.

Thanks ana.

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ge978 Posted 9 Nov 2005 , 1:36pm
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Caduchi,
With my convection oven I have four racks(rails?) - one on top - 2 in middle - one on bottom. No matter where in my oven I put my cakes they all bake the same, so there is no need to rotate them. I bake cheesecakes and cakes in the oven together and they come out great. I also am constantly opening the door while my stuff is baking and it doesn't disturb it at all. I hope this makes sense...if you have any questions please feel free to ask.

I'm going into the shop later today, so I'll check on the kind of oven I have...everyone's oven is different so I would experiment with it to see what temperature is best for you.

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caduchi Posted 10 Nov 2005 , 9:48am
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Thanks ge978,

I would love to try it out, and i will try it out first with small cakes.
then if it fails it won't be a total loss, hahaha.

I have even bought an oventhermometer, as to be on the sure side.
will give it a go in the weekend and let you know how it came out.

Thanks again, and one more question, do you bake all your cakes at the same tempeture.

I haven't had my oven that long about 8 months.

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cande Posted 10 Nov 2005 , 10:37am
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Caduchi,
How big is your oven? Is it a regular 60 cm household oven or a professional oven? I have a regular household 60cm oven that is a convection oven. I bake my cakes at 140°C to 150°C when using convection or 170°C without it. I put my 3 racks (rails) evenly spaced inside the oven (at 1/3, 2/3 and 3/3 of the oven positions) and bake 3 cakes at once. I do not rotate the cakes when using convection. Without convection, I rotate or else the cakes will not cook evenly (which is why I always use my convection feature, I love it). Also, since most cake batters here are a lot denser than US batters, crusting is not an issue in my experience. If I make a Genoise, then I do not use convection because I have experienced crusting with this much lighter batter.

Hopefully that helps you a little icon_biggrin.gif

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ge978 Posted 10 Nov 2005 , 1:19pm
post #21 of 30

Sorry it took me so long to get back to you guys. Okay, I have a half-size electric Blodgett convection oven. I looked at it and there are five racks - not four- and you can bake 8-10 cakes at a time. There are about 9 different rack positions.

Itsacake - You are very talented and I'm sure you will figure out a way to open a shop...and yes the oven is a very important part icon_lol.gif

Caduchi - I bake all of my cakes, cheesecakes, cookies, etc at the same temperature. Its the lowest temperature that the oven has. I've learned that this is the best temperature for me through trial and error icon_surprised.gif

I just looked up the kind of oven I have and I believe they start at $2500 & up. Its expensive, but I think its worth it.

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itsacake Posted 11 Nov 2005 , 2:57am
post #22 of 30

ge978,

Thank you for the wonderful compliment and for the oven info. I will continue doing research.

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ge978 Posted 11 Nov 2005 , 3:06am
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Itsacake...I'm happy to help icon_biggrin.gif

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caduchi Posted 11 Nov 2005 , 1:17pm
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Hi cande,

I live in holland and i have an oven fron 90 cm. And i don't use mixes, i make all my cakes from scratch.

I also have some cakes that are tradicional from the antillian kitchen, and like the fruit cake it takes like 21/2 hours in a gas oven, haven't tried it in this oven yet.

Thanks ge978,

My oven cost my hubby like 1000 euro's and it's a 90 cm oven.

So you mean even if all cakes don't have the same amount of baking time it won't hurt the other cakes if i have to take one out before the next is done.

I readlly have to try this out, i bake at 160 convec, and 175 decrees in electrick and my cakes come out good.
Every test i do, i write down how the out come was.

I checked my chart that i found on baking 911 and it said 200F is 150Dcelsios.

I will try with small cakes first and see, will keep you posted.
Also does it matter if allthe cakes are right under each other or would i have to regulate them so that the are not completely onder each other.

Man i'm so thankfull to the person who asked this question.
Getting all kind of heads up here.

Thanks to all.
Ana.

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ge978 Posted 11 Nov 2005 , 1:32pm
post #25 of 30

Ana,
I put things in my oven that have different baking times all the time. I put cheesecakes in with cakes, cakes in with cookies. With a convection oven it shouldn't matter if you open the door because the air is circulating constantly. I also put my cakes in right under each other and it never matters. They all come out really nice. Now I will say because I bake all my stuff at the lowest temperature it still takes the full amount of time to bake, but it alwys comes out moist.

There will probably be some people that disagree with me or these methods, but like I said everyone's oven is different. I think trial and error with your own oven is the only way to see how it will work. I'm just happy to be able to help...I'm usually the one to ask all the questions icon_lol.gif

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caduchi Posted 13 Nov 2005 , 7:43am
post #26 of 30

Hi ge978,

Ok one last question, do you preheat your convec oven befor you put your cakes in or not.

I checked my oven and i have 1 rail in the middel, and 2 ontop, and 2 in the buttom. I don't know if that's an european thing.
So wich one should i use the middle and the 2 (top and buttom) that are closer to the middle or the ones that are furthist away.

Hope this is not confusing.

And so you make your cakes from scratch or mixes?
Ok i think this is it before i start my baking will wait and see your post.

Thanks Ana.

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ge978 Posted 13 Nov 2005 , 4:28pm
post #27 of 30

Hi Ana,
Sorry I didn't get back to you sooner...just saw this post. I do let my oven preheat...there is a red light that goes off when its ready. I am a little confused about the rails(haven't had my coffee yet) - I might need you to explain that question. I use cake mixes, but I don't follow the directions..I put my own amount of water & oil. Sometimes I add to them. Hope this helps.

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traci Posted 13 Nov 2005 , 4:37pm
post #28 of 30

I have a convection oven as well. I like to use it when baking more than 1 cake in the oven. On mine...the baking time is less but you need to lower the oven temp. or it gets dry on the edges. All ovens are different so you just have to experiment to see how yours cooks. icon_smile.gif

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caduchi Posted 14 Nov 2005 , 4:52pm
post #29 of 30

Okay. As promised, i did the cakes, and they came out good.
I did a yellow cake, chocolate cake and carotcake.

Thanks for all the input. And it's true the oven you can open as much as you like and the teperture stays ok.

Thanks Ana.

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BJAE1234 Posted 6 Jan 2006 , 5:35am
post #30 of 30

I'm fixing to open my own bakery and I'm not sure what the BEST oven is to buy... The building has Natural Gas already piped in. So I'd like to know your opinions on what is better -- gas or electric convection ovens? Also, I understand the DeLuxe cake pan ovens are a little different because they're not actually convection ovens. Is that right? Also what brand should I get? Any advice would be appreciated!!!

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