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Temp-tations

Different bake times and temperatures for regular oven & convection ovens?

Started 1379355380.33 in Temp-tations | Last reply 1379958367.113 by DebAve

I made refrigerated cinnamon rolls over the weekend on one of the oval lid-its, the cook time for them was 13-17 minutes at 400 degrees, the convection conversion set the oven to 375 degrees. I checked on them after 10 minutes & the tops were just about burnt, so I took them out of the oven, while they were delicious, they were a little to dark. My question is "When baking in or on the temptations are you suppose to follow the glassware baking instructions? I have yet to see any instructions on packaged mixes or refrigerated foods for baking with stoneware.

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Zhills1379358138.6931338 PostsRegistered 11/15/2011

What is an oval lid-it? Need more info about it; brand, temp, etc.

adoreqvc1379359314.045469 PostsRegistered 10/6/2004

the difference between a conventional oven and a convection oven is to lower the temps by 25 degrees.

a convection oven is fan assisted and that allows foods to cook faster so lowering the temps by 25 degrees from the recipes you convert from regular conventional oven to convection oven, helps ensure the foods are cooked evenly, and brown nicely..........and the taste is delicious.

i apply the 25 degree temp reduction when using the convection oven to all type of pans allowed to be used in convection cooking including glass pans that fit into my convection ovens.

Last edited on 9/16/2013

Last edited on 9/16/2013

4uthebest1379360249.43527 PostsRegistered 1/21/2009
On 9/16/2013 adoreqvc said:

the difference between a conventional oven and a convection oven is to lower the temps by 25 degrees.

a convection oven is fan assisted and that allows foods to cook faster so lowering the temps by 25 degrees from the recipes you convert from regular conventional oven to convection oven, helps ensure the foods are cooked evenly, and brown nicely..........and the taste is delicious.

i apply the 25 degree temp reduction when using the convection oven to all type of pans allowed to be used in convection cooking including glass pans that fit into my convection ovens.

Last edited on 9/16/2013

As the OP said the recipe was for 400 degrees and the convection conversion was 375 degrees so it appears that the 25 degrees thing did not work as the tops were "just about burnt" itis possible that 375 degrees was still too high??

depglass1379366220.8424094 PostsRegistered 11/14/2006

I don't have a convection oven, but it sure looks like you should go down 50 degrees.

adoreqvc1379374575.2035469 PostsRegistered 10/6/2004

all my 3 convection ovens all function on the basis of lowering the degrees by 25 degrees, and i have never had any burned or bad food cooked in any of them.

my first suggestion is to call your convection oven manufacturer and discuss your problems with their consumer support division for answers, because there may be a chance your oven is overheating and malfunctioning.

also here is a link which may also offer additional help, and it also states what i said about the lowering of the temperature by 25 degrees........perhaps some of the other tips may help address the root of the problem.

http://askville.amazon.com/adjust-standard-recipes-convection-oven-regular/AnswerViewer.do?requestId=182898

good luck!

Last edited on 9/16/2013

Last edited on 9/16/2013

Emtsheri871379375416.126 PostsRegistered 8/25/2013New York

I think besides the lower temp you are supposed to lessen the cooking time.

Sheri

Come to the dark side....we have cookies!

gkelly57441379460175.152655 PostsRegistered 4/22/2010

I don't hinkit is that big a deal...you hear all the time that different ovens bake at different temps AND depends on what type of dish you are using..like others, I would lower the temp by another 25 degrees and keep an eye on the dish. Keep checking for doneness..simple

Sooner1379463133.15315170 PostsRegistered 10/6/2004

Enjoying living on the edge as I do, I lower it about 10 or 15 degrees and keep an eye on the food. We had a stupid KitchenAid convection oven that was advertised to use its computer to adjust the cooking parameters for the convection function. With my brilliant mind and advanced math skills ({#emotions_dlg.crying}) I deduced that it was always lowering the temp. 25 degrees!!! How insulting.

I have a Thermador convection now and it cooks like a dream. But honestly it isn't that big of a deal about lower the temperature.

Irish Rose­bud1379464081.14418 PostsRegistered 1/4/2009The Last Train to Clarksville
On 9/16/2013 Emtsheri87 said:

I think besides the lower temp you are supposed to lessen the cooking time.

Sheri

The instructions for my oven say to lower the temp by 25 degrees only. The cooking time remains the same.

You can use it to shorten cooking time if you leave the temp the same.

I don't use the convection feature on my oven that often and usually not for precise cooking like baking. I mostly use it to shorten cooking times. For example, I'll use it for cooking roasts; but I insert a digital thermometer in the meat, and the timer goes off when it reaches the target internal temp.

I also know my oven heats to an accurate temperature. I just replaced the oven thermometer I hang on the rack this past weekend and tested it.

OP, if you haven't tested the cooking temp of your oven for accuracy, you should. Also check your oven's manual for instructions for the convection feature. HTH

Irish Rose­bud1379464667.3418 PostsRegistered 1/4/2009The Last Train to Clarksville

OP, from this description, it says the "lid-its" do triple duty -- as lids, trivets, and serving trays. I'm not sure you're supposed to bake on them. It says they are ceramic, though. I wonder if anyone else here owns these and has used them for baking. (I think I would stick to cookie sheets, though.)

Edit: changed word

Last edited on 9/17/2013

Last edited on 9/17/2013

DebAve1379958367.0673 PostsRegistered 9/23/2013
On 9/17/2013 Irish Rosebud said:

OP, from this description, it says the "lid-its" do triple duty -- as lids, trivets, and serving trays. I'm not sure you're supposed to bake on them. It says they are ceramic, though. I wonder if anyone else here owns these and has used them for baking. (I think I would stick to cookie sheets, though.)

Edit: changed word

Last edited on 9/17/2013

The 25deg lower is what works on my convection with no problems and the lid-its they are great for Minnie Baking sheets from anything to just a few small items or a hand full of fingerling Potatoes their made from the same materials as the cookie sheets and so easy to handle right out on to the table with the metal basket rack (I always use baking spray when recipe calls for it but when out of spray only had a problem with pot stickers or the like)

Last edited on 9/23/2013

Last edited on 9/23/2013

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