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Blue_playwright

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Member since: Sun Feb 26, 2017, 07:12 PM
Number of posts: 1,182

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Convection oven help?

I have a convention oven thatís relatively new. Iím really struggling with it. I follow recommendations about reducing cook time and learned that I canít cover stuff if I want it to cook properly. But, now holiday baking is here and Iím so confused. My bread pudding, started it at half the time and kept an eye on it - hard as a rock on the outside and wet in the center with the backside darker than the front. I set a timer now to rotate cornbread, etc., so both sides of the top cook evenly, but still almost always have a soggy center.

Now a favorite-cranberry orange loaf - first attempt in bread pan, terrible. Brown on the outside and literally watery and wobbly inside. I went to take it out and it wiggles like jello.

Chicken breasts, steak fries, frozen pizzas, all cook up just fine. Itís just baked goods. 🤷🏻‍♀️

Advice, before I go get another damn oven?
Posted by Blue_playwright | Fri Nov 15, 2019, 01:15 PM (12 replies)
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