Hi everyone. In this new kitchen of mine, I have a bank of 6 convection ovens. As I have not worked extensively with them in a pastry setting before, I would appreciate some input.

My current situation is that regular, simple recipes that I have used before do not come out well in these ovens. Right now I am working on cookies - nothing simpler, right?

I have reduced the temp by 25 degrees, they still burn. I reduced cooking time by 5 - 20 minutes, they either burn, are overdone on the edges and raw in the center, or are not done. I have reduced the temp another 25 degrees, they spread out too much. I tried adjusting the recipes but am just not happy with the results.

I noticed someone else (I think it was Tmarta) was having adjustment problems with convection ovens too. Have any of you ideas on my next step in getting this to work.

I have students making the cookies and they are not very good at watching the product and removing it unless I can give them very specific instructions.

Thanks in advance.

By Corey (Corey) on Wednesday, July 24, 2002 - 03:14 pm: Edit

It depends on the oven brand, the only baking I have done in them was dinner rolls but I found you really have to stay on top of them all the time, they can go from done to burnt in seconds. I lost a whole load of bacon because I walked off for like 3 mins to toss a steak on the braiser and when I got back it was all pork flavored charcoal. Teach them to watch it every free second they have, I learned to do a walk by every few seconds, a pretty neat feat to do while you are working the line in a busy kitchen.

By Chefacec (Chefacec) on Wednesday, July 24, 2002 - 03:28 pm: Edit

I've found that turning off the fans and decreasing the temp. setting I got better results.

By Ladycake (Ladycake) on Wednesday, July 24, 2002 - 09:24 pm: Edit

The brand is Montague. I have tried turning off the fan, but it takes about 1 1/2 times more time than a regular oven ??? Thanks for your input!

By Chefmanny (Chefmanny) on Wednesday, July 24, 2002 - 09:40 pm: Edit

You have to reduce your cooking time by 1/3 ladycake! One hour cooking time turns into 40 mins.

By Ladycake (Ladycake) on Thursday, July 25, 2002 - 10:11 am: Edit

Chefmanny, I understand that, as I have read your posts on the subject before. I have found that these ovens don't cook well without the fan, and with the fan I have cooked a cake(at lowered temp) for 2 hours and it wasn't done in the center but crunchy on the outsides. I am wondering if there is a problem with my ovens. Do yours behave this way? I might mention that altitude is also an issue (not too much of one, but there it is).

By Chefspike (Chefspike) on Thursday, July 25, 2002 - 05:35 pm: Edit

What is your altitude?
Have you put a temp. meter in the oven to see if it matches what the dial says?...w/ the fan on.
Cakes not done in that amount of time sometimes point to altitude, too much fat? too much oil?
You have 6 (?) of these!!
Nice.
and you feed kids???...in a school???
What a waste of equipment, and money.
Need a pastry chef, Mon.-Fri., I'll work cheap.
I'll work for what your making, I have my own tools.
I'll sleep in the dry goods room. I don't eat much. Don't drink. Smoke like a fish. Single.
Blond. Big Hands.................

By Chefgbs (Chefgbs) on Thursday, July 25, 2002 - 07:46 pm: Edit

You know what they say about guys with bigs hands?

Big gloves.

By Ladycake (Ladycake) on Thursday, July 25, 2002 - 09:30 pm: Edit

Ooooo Baby! Chefspike! Blond and everything?

Yes, the ovens are not calibrated properly, but I have been adjusting for that. I do use thermometers to check. My altitude is only 3000, which doesn't affect regular cooking but does affect baking.

My main problem right now is the 4 ounce cookies. The small ones do alright, but the big ones just don't want to come out right, as I said before.

I'm off for 2 weeks, headed to Or-ee-gone, for a little vacation before school starts. I'll get back with you when I return. Thanks again for the input, maybe we can pick this up for the new school year. (Oh yeah, spike...all of the ovens are full when we are gearing up for service... not a wasted rack! lol What you don't know is that we have a TWO BURNER STOVE!!! I didn't even know such a thing existed before I came here. You just never know.

By Chefspike (Chefspike) on Friday, July 26, 2002 - 03:47 pm: Edit

I don't wear gloves.

By Chefmanny (Chefmanny) on Saturday, July 27, 2002 - 08:14 am: Edit

You don't use protection!!!!!