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Convection Baking Recommendations
• As a general rule, when using recipes or prepared mixes developed for a radiant
bake oven, set the oven temperature 25°F lower than the recipe recommended
temperature. Times will be similar to or a few minutes less than recipe recom-
mended times. The chart on page 15 compares times and temperatures of many
baked foods. Use this as a reference.
• For better browning, large pans such as cookie sheets or rectangular baking pans
should be placed lengthwise, front to back, on the rack. This centers the food in
front of the convection fan for better air circulation which gives better overall
browning.
• Cookie sheets shouldbe withoutsides and made ofshiny aluminum. The best size
to use for cookie sheets is 14"x 12" (overall size includes handles).
Causes of Cake Failure
Problem Possible Cause
Cake Falls Oven not hot enough
Insufficient baking
Opening oven door during baking
Too much or too little leavening, liquid or sugar
Peaks in center or Oven too hot at start of baking or over baking
cracks on top Pan size too small
Too little or too much flour or leavening
Over mixing
Flat Cake Pan too large
Overmixing or undermixing
Too much or too little liquid
Old or too little baking powder
Uneven cakes Range not level
Batter uneven
Cake pans too close to oven walls or each other
Sticks to pan Cake cooled in pan too long
Pan not greased and floured
Cracks and falls apart Removed from pan too soon
Too much shortening, leavening or sugar
Excessive shrinkage Oven too hot or overbaking
from sides of pan Overmixing
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