Convection oven cooking
I'm moving from a home size residential electric oven to a commercial gas oven (Blodgett) and a bit nervous. I think I've researched and understand the adjustments that have to be made when using a convection oven but if anyone has any pointers, tips, ideas, helpful hints, etc, I'd love to hear them! Thanks.
Replies to This Discussion
-
Permalink Reply by Jennifer Cintron on
-
Me too! I haven't had a gas oven in about 10 years but I finally convinced my husband to get rid of our electric oven and run a gas line - and I am extra excited about it because it is a convection oven! So between being out of practice with the gas AND the convection feature, I would also love any pointers or hints that anyone cares to share. Ours is a regular old residential unit though, no commercial baking for me (yet). Thanks!
-
Permalink Reply by Deah on
-
You might find some good information here - http://www.cakeswebake.com/forum/topics/ovens-1
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
