How is your luck with cooking and baking in a convection oven?
I’m always unsure whether to try a recipe I have used for years and convert it to convection from regular baking. Convection is supposed to cook faster and more evenly, which is very appealing, but when something has turned out well for years using a regular baking method I am always nervous to expirement. Especially with desserts, because if I am making a dessert it almost for sure is to serve to others, I rarely bake sweets for myself.
Have you had any problems changing recipes to convection baking? Do you set it at the same temp and the oven automatically reduces it by 25F?
Any experiences you have using recipes with baking directions good and bad converting to convection I am interested in.
Thanks.
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