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539 Posts in 243 Topics by 486 Members Latest Member: - sandra Most online today: 10 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Convection ovens  (Read 8220 times)
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Chef de Cuisine
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« on: October 13, 2006, 07:51:39 PM »

from: William Jones
[Archived message]
subject: Convection ovens

We currently have a conventional gas oven, which my wife hates because of it's uneven cooking. We are looking at replacing it with a convection oven, either a gas convection or a dual-fuel electric convection. The 2nd option could be quite costly because a new electric line would need to be installed. Has anyone had experience with gas convection ovens? If so, do they solve the problem of uneven cooking, or will she experience the same problems? Thanks. Whenever baking any yeast products in the oven the usual test for doneness is tapping the item in the center and listening for a 'hollow' sound. BUT did you know that you can also test a product for doneness by using a thermometer?!?

To do so, place an instant read thermometer in the center of your sticky buns, (maybe in a seam between two buns so that the you don't mar the bun). Be careful not to hit the bottom of the pan where the hot sugary syrup is! The temperature should read 180 to 190 F. degrees.

Yeast breads that do not have eggs in them are generally baked in the area of 200 to 211 F. degrees.

If a baking bread is reading the correct temperature but the crust is still pale then turn up the oven as high as you can. Place the bread on the top shelf of the oven (heat rises) and bake to a golden brown.

Be careful not to brown too much or your crust will have a bitter flavor.
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