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Convection oven

 
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mother1231




 
 
 


Post  Thu, Oct 17 2019, 3:30 am
I just got a new oven and there is an option for it to bake convection .. if I’m baking challos is it better if I use that setting ? Tia

Last edited by mother1231 on Thu, Oct 17 2019, 10:28 am; edited 1 time in total
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DrMom




 
 
 


Post  Thu, Oct 17 2019, 4:03 am
Confection or convection?
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ra_mom




 
 
 


Post  Thu, Oct 17 2019, 8:24 am
Don't use convection for Challah.
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mammale




 
 
 


Post  Thu, Oct 17 2019, 9:55 am
What should convection be used for?
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watergirl




 
 
 


Post  Thu, Oct 17 2019, 9:59 am
ra_mom wrote:
Don't use convection for Challah.


I do and its perfect!
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etky




 
 
 


Post  Thu, Oct 17 2019, 10:22 am
watergirl wrote:
I do and its perfect!


I do too, especially when I am baking two trays at a time.
I do see a difference in the challot though, between convection and conventional heat.
The challot baked with convection come out a bit crustier and browner. They also rise a tad higher.
That said, sometimes I prefer a softer crust and slightly denser, moister challah so then I will bake them on conventional heat.
I bake cakes almost exlusively with conventional heat. The top tends to dry out and form a crust with convection.
Bottom line is you have to experiment and know your oven and then decide what you prefer.
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andrea levy




 
 
 


Post  Thu, Oct 17 2019, 10:30 am
Convection is better for everything but you need to adjust down by about 25 degrees if the recipe isn’t meant for a convection oven.
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