Oven Help

[LittleIsland]

I'm sorry if this question might have been asked before, but I've just finished reading through 7-8 pages of search results and have not found an answer.

My new oven is a Brandt multi-function, so I can bake on full convection, or fan with bottom heat, or traditional top and bottom heat with no fan.

My question is, which mode for which instance? For multi-rack baking it's got to be full convection, correct? The other day I did fan with bottom heat for 4 pans over 2 racks and that was a disaster.

When do you like convection and when do you like traditional, and when should I use fan with bottom heat (which is what the handbook recommends for cakes )

[Kerry Beal]

I'm sorry if this question might have been asked before, but I've just finished reading through 7-8 pages of search results and have not found an answer.

My new oven is a Brandt multi-function, so I can bake on full convection, or fan with bottom heat, or traditional top and bottom heat with no fan.

My question is, which mode for which instance?  For multi-rack baking it's got to be full convection, correct?  The other day I did fan with bottom heat for 4 pans over 2 racks and that was a disaster. 

When do you like convection and when do you like traditional, and when should I use fan with bottom heat (which is what the handbook recommends for cakes  )

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I gotta say, unless I'm broiling I use convection for everything. Even the supposedly delicate things that are supposed to blow off the pan with convection.

[etalanian]

I use convection for most cookies, cakes and pastries. For traditional pies or any item that I need a cooked lower crust, I use convection/bake.

The convection setting makes a wonderful, golden brown roasted chicken.

Eileen

[Pam R]

If you're using choux to make swans - don't use convection. The fan was so strong, the little swan necks blew all over the oven.

On the other hand, always use convection for meringues - just weigh down the parchment with metal utensils along the edges.

Otherwise, I find most things work well in either convection or 'regular'.

[LittleIsland]

IFor traditional pies or any item that I need a cooked lower crust, I use convection/bake.

Ok by this you mean convection with bottom heat correct?

And PamR, by "regular" you mean traditional top and bottom heat without convection?

Just checking...

[Pam R]

yep ... convection does speed most things up.

Also, if you're making something like a creme brulee, the fans can cause problems if it's too strong. I'd stick to the conventional oven for those as well.

(I'm sure I'll think of more items that work better in one over the other)

[aidensnd2]

I'd say that unless the fan is so strong that it blows whatever you're baking around the oven then you can use it for everything. Typically a convection oven will give more consistent results throughout the entire oven as the moving air will help eliminate hot spots. I have an oven with many of the same options at home and I can't think of a single time that I've chosen to use the conventional 'bake' setting except for when I was drying fruit slices that went airborne with the fan on. Some people reccomnend lowering the temperature 25-50 degrees when using the convection mode and baking for less time, I haven't found lowering the temperature really makes any difference but some things do seem to bake faster. Just keep an eye on whatever youre baking and if it looks okay, not burning or flying around, then you should be fine.

Just my $.02

[LittleIsland]

Thanks very much for the input everyone... I'll definitely make sure I'll be checking for flying food !!