Knowledge Base > Fran Costigan - Open Office Hours

Open Office Hours

Fran Costigan - Open Office Hours

This event was on Tuesday, September 13, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Fran Costigan in her virtual office as she welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to … Read More.



I need help in navigating the TIMING for bread. In my kitchen my bread bakes at 350 for 35 minutes, it comes out golden brown perfect. In the commercial oven 350 for 35 minutes I get darker bread, it still looks good but not to my liking. HELP?

— Celeste Sassine


Well, here's a thing Celeste and everyone else ovens are all really different. They just are in my home. For example, I have a standard of it just a regular oven because as someone who develops and tests recipes for the general public I know want to have some fancy oven. I have a counter top oven a Breville. Which I can get two cake pans in there or a quarter sheet pan, and I use convection bake. Recently, I made a couple of layers and sheets of the chocolate cake to live for. I the ones that I baked in my radiant heat oven my standard oven took 25 to 28 minutes the ones I did in my convection oven, although it's just a countertop conviction oven. Took only 15 minutes convection bakes faster and then in a commercial convection oven there's usually a much bigger difference. I did a demo in July for American culinary Federation and the chef who helped me is an ACF certified Chef. In fact, he got a metal Kirk Keith at the conference, but he's also a great and he's also a graduate of essential vegan desserts. So I said hey, you know want to help me make these cakes. I needed tasting for 200 people. Well, what we did Celeste was we baked off just one first because we were using big commercial ovens. That way we could judge the time. So really what you're going to have to do is just test your commercial ovens and Generally speaking. I'm assuming your Chromebook. Your commercial oven is a convection. Then you want to drop the temperature. They say 25 to 30 percent get to know your ovens. Everybody gets them oven thermometers in your ovens as well.
Fran Costigan

Fran Costigan

Director of Vegan Pastry