— 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.