How do you black the blank and doesn't blank do blank? Questions? Bring it on.
when a receipe calls for switching trays of -for ex. cookies -half way through from top to bottom and turned around- does that still apply to using electric convection ovens - because most cookbook recipes assume the user has a conventional oven. Wondering if the fact the air is circulating in the convection oven makes a difference?
In most cases, I am sure you are making the correct assumption here. Depending on the specific recipe, there may be exceptions, but for the most part, I am sure this is the reason. Cheers!
The difference in convection and conventional baking is the convection oven circulates the air within it and therefore the heat is more uniform within the oven and upon the item being baked. Therefore, it should either have a reduced temperature applied or the bake time should be reduced. When I use the convection oven, I either reduce the bake temp by 1/4 or or the time by 1/4 and then watch the top of the item being baked.
I hope this helps.
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