Sorry, I am clueless as to the difference between different kinds of ovens. I am looking to rent space from a restaurant, but the woman warned me that they only have a convection oven, as if this was a bad thing for baking cakes. From what I understand, a convection oven saves time by baking faster? Is there anything I should be concerned about?? I felt kind of dumb talking to her not knowing what the problem was.

thanks!

-Kate

Not a real problem,you just have to adjust for the faster baking time. Convection works by blowing the air with a fan, so the oven is all the same temperature. Very light things like some cookies, will blow around in the oven-not a good thing. But cakes are generally fine. You will have to adjust time and temp to whatever new oven there is.

Thanks, JoAnn. So it could be a problem for NFSC? I do those too

I use my oven on convection when I have multiple cakes in there and they usually come out a lot more level than just on regular bake. I was always told to lower the temp by about 25 degrees on convection and it still cooks much faster. I don't think it would be a good oven for cookies though. Good luck!

I worked in a bakery and they had a convention oven. when they bake muffins, the will come out lump sided. The fan in the convention blew the muffin on one side as they baked. I hope this dont happen to your cakes. Turn the fan on low I guess

thank you...she told me their muffins come out lopsided too....

I have a home style convection oven that I originally bought just for cookies. Convection, I think, is the secret to cookies that are crisp on the outside and soft and chewy on the inside.

I also prefer to bake in convection. For a home oven turn down the temp by 25 degrees and count on the cake finishing about 25% faster.

For a commercial convection oven, you'd best read the book that came with it. Those have more powerful fans.

rotate, rotate, rotate. I worked in a restaurant that only had a convection. True turn it down 25 degress keep the fan on low and rotate, rotate, rotate

Why would you need to rotate? The fan keeps the air inside the oven moving around the cake. That's kinda the whole point behind convection . . .

i think to prevent lump sidedness. It makes sense.