|By ivie on Friday, September 01, 2000 - 10:46 pm: Edit|
Does any have a recipe[temps. and times] for pumpkin pie baked in a convection oven. The fan in mine doesn't turn off. I've been burning the top while the middle is runny. Should I lower temp. and shoren baking time? Help!
|By Chefrick (Chefrick) on Friday, September 01, 2000 - 11:59 pm: Edit|
Try lowering the temp to 300 degrees f, and if they are still getting too dark cover with parchment paper when they reach the right color.
|By The Baker on Saturday, September 02, 2000 - 03:57 pm: Edit|
I never have a problem baking stuff like that in my convection oven
i just lower the temp about 25 to 50 degress
and shorten the cooking time.
|By W.DeBord on Sunday, September 03, 2000 - 11:47 am: Edit|
Ditto, pecan and all custard pies also work nicer lowering the temp. in a convection. But otherwise they bake fine in a confection with a fan that won't turn off. I also like glass pie plates better than tin/or foil and find placing them on lower racks in the oven gives you a crisper crust.
P.S. The Baker I think you meant lengthen the baking time.
|By Thebaker (Thebaker) on Sunday, September 03, 2000 - 07:47 pm: Edit|
no not really
any time I use the convection oven I find that the items get done faster. on average then when I use a still oven....
|By vbean on Thursday, September 07, 2000 - 03:16 am: Edit|
Tent your pies with foil. Puff up the tops. Turn the temp to 300.
A convection oven is not ever an ideal choice for a custard. The top will cook too fast before the custard is set.
|By W.DeBord on Friday, September 08, 2000 - 08:46 am: Edit|
Foil blows around too much in the convection with a fan that won't turn off. It's a fight I'll only take on when there's no other solution. When you get the foil tight enough to not blow off then it sticks to the filling (not a good look on a finished pie).
Work on your oven temp.