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post #16 of 32
I have a Maytag (gas) stove with a convection or regular oven.... whichever you choose to use ... I can fit an 12 X 18 pan in it with no problems and could go larger if needed.. I literally brought a tape measure with me and measured the inside of the oven of stoves when I went shopping for my new one ... then went home and researched on the internet the pros/cons of each brand... granted, mine is a home type stove/oven, not a commercial type, but I love it!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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post #17 of 32
I have a double oven also with convection underneath.I bake with it all the time and it does not dry out my cakes.I do have to turn down the temp to 325 and it takes about 10-15 minutes longer to bake but I love mine!!

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #18 of 32
Quote:
Originally Posted by Kiddiekakes

I have a double oven also with convection underneath.I bake with it all the time and it does not dry out my cakes.I do have to turn down the temp to 325 and it takes about 10-15 minutes longer to bake but I love mine!!



Thanks for the info thumbs_up.gif I am also in the market for a new oven and was considering an electric double oven with a convection component on the bottom. I've never baked with electric or convection so your information is very helpful icon_smile.gif

Actually..all the info under this topic has been helpful but Kiddiekakes must have been reading my mind.
Darlita
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Darlita
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post #19 of 32
Quote:
Originally Posted by lees_luv

Quote:
Originally Posted by Kitagrl

I was going to get a double oven until I saw how tiny the top oven is...its mostly just a "pizza oven" and would not work well for higher volume cakes. So glad I didn't get one! Good luck!



Kitagrl - Which double oven did you look at? I have a double oven (top is convection or standard) and they are both the same size. Not quite as large as a standard oven, but larger than a "pizza oven".



I don't remember...sorry! I'm sure yours is bigger than the one I saw.
post #20 of 32
Quote:
Originally Posted by ntertayneme

I have a Maytag (gas) stove with a convection or regular oven.... whichever you choose to use ... I can fit an 12 X 18 pan in it with no problems and could go larger if needed.. I literally brought a tape measure with me and measured the inside of the oven of stoves when I went shopping for my new one ... then went home and researched on the internet the pros/cons of each brand... granted, mine is a home type stove/oven, not a commercial type, but I love it!


How many racks did yours come with?
post #21 of 32
When we were building our house, I chose the KitchenAid Architect dual 36" convection ovens. Best money we spent in this house! I use convection all the time. I bake at a lower temp, and I've yet to have a dry cake.
post #22 of 32
I have the biggest slide in that I could find when I bought mine. It is an LG - and it is convection (or regular) I have found two things that are very important when baking with the convection feature. 1..... set a small pan of water in the bottom of the oven and 2.......lower the temperature by at least 25 degrees (mine does this automatically - if I set it at 325 it goes to 300)

I didn't care for the tops of the cakes being so very dried out, and the pan of water in the bottom of the oven prevents that from happening. I LOVE the oven, I can rack and stack the cakes in there and get all my baking done in a fraction of the time it used to take in a regular oven.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #23 of 32
Mine also lowers themp automatically. It's a whirlpool and both ovens are full size. The top one is convection and has 3 racks. I haven't tried the convection for cakes yet but want to give it a shot. Can I put cakes on all racks when using convection? Do you place the pan of water on the bottom rack on directly on the bottom of the oven?
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Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #24 of 32
Yes, I load all 3 racks when I am using the convection feature. The pan of water goes directly on the floor of the oven (mine is electric)
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #25 of 32
Thanks Loucinda, I'll give it a try. Mine is electric too.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #26 of 32
Great timing! I have been considering a double oven-seems so much faster. The baking time just kills me-as an in-home baker!
How you think when you lose, determines how long it will be until you win.
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How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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post #27 of 32
The only bad thing about mine on convection is that I find it browns the tops before they are even baked....the ones that are closest to the fans... even if I forget I'm preheating the oven and stick cake in (the fans blow during preheat) I will accidentally pre-brown the batter. Its weird. So I stick to regular bake...because I do tend to stuff the oven full of pans!
post #28 of 32
I don't have that same problem Kitagirl - I do however, have one hot spot that I watch - it is the top rack, right hand side. (the fan is actually on the 2nd shelf rack on my oven) I just turn the pan that sets in that one spot a couple of times and I am good to go.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #29 of 32
In my confection oven the fan in the back takes up room, I can't fit a 16" round in my oven, so that really bums me out. I love the way it bakes though.
post #30 of 32
I have a double convection oven for my home kitchen. I love it for roasts and breads, but I always use the conventional feature rather than the convection feature for cakes and brownies and things like that. I find my cakes rise better when I don't use convection. I usually bake at 325 rather than 350 even though I'm using conventional mode.

I have a commercial convection oven at the kitchen where I rent space. I don't like it at all. The tops of the cakes set way too soon and inhibit rising and we have to put the cakes in, turn off the oven, turn on the oven after 8 minutes and then we often have to turn the pans after 10 minutes to get even layers. Way too much effort!
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