Tuesday, January 20, 2009

No Tuesday's with Dorie

Sorry, folks, I won't be able to participate in this week's Tuesday's with Dorie recipe, Berry Surprise Cake, chosen by Mary Ann of Meet Me in the Kitchen. I have a good excuse... we're moving this week, just across the way.

That leads me to a question though... do any of you bakers out there have a convection oven? I've been using gas for as long as I can remember. Not only is the new oven electric, but convection to boot.

Ack, how does one bake with a convection oven?

6 comments:

pinkstripes said...

Good luck with the move! I have a convection oven that you can use either traditionally or with the convection feature. When you use the convection feature it automaticcally reduces the temp by 25 degrees so I don't have to do anything special. I usually have to cook things the same length as stated in recipes.

Jennywenny said...

Good luck moving.

I've used convection ovens in my classes at college and they seem to cook a lot faster and more evenly, even after reducing the temperature. So mostly positive, although I'd say you'll want to err on the side of taking things out a lot quicker!

Snooky doodle said...

sorry i use gas too ! good luck

Grace said...

rats! that's a stinker, and i wish i could help. i'm sure you'll get the hang of it soon enough. :)

Cooking for Comfort by Jennifer said...

Have fun moving! I think convection ovens are great! I've only had one and it really keeps the heat nice and even!

Barbara said...

Our oven can be either convection or regular. Convection gives very even heat, things tend to bake faster and brown more on the outside. We use the convection for roasted chicken and home-made bread, and regular for more delicate things like cakes and sugar cookies. Yeah, you may want to reduce the heat by 25 degrees or so when using the convection setting.