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CONVECTION OVEN PRODUCT APPLICATION Continued
circulation across the surface is essential for even cooking
and browning.
temperature, 250° to 325°.
PROBLEM/SOLUTIONS CONVECTION OVEN
Cakes are dark on the sides and not done in the center
Cakes edges are too brown
Cakes have light outer color
Cake settles slightly in the center
Cake ripples
Cakes are too coarse
Pies have uneven color pans
Cupcakes crack on top
Meats are browned and not done in center
Meats are well done and browned
Meats develop hard crust
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Problem
50° higher than cooking temperature to compensate for
heat loss during and after loading. Thermostat must be
returned to cooking temperature after loading.
when not in use.
Solution
Lower oven temperature
Reduce number of pans or lower oven temperature
Raise temperature
Bake longer or raise oven temperature slightly.
Do not open doors too often or for long periods
Overloading pans or batter is too thin
Lower oven Temperature
Reduce number of pies per rack
or eliminate use of bake pans
Lower oven temperature
Lower temperature and roast longer.
Reduce time. Limit amount of moisture
Reduce temperature or place pan of water in oven.
Part # 3052000 (09/16/09)
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