Convection Oven Baking Bread

What is the difference of a convection oven to a normal one when baking pastries?

Hi, i have a problem whenever i use convection oven when baking breads or cakes. I always follow all the necesarry instructions from the recipe when baking but i always find my "final products"(breads and/or cakes) too hard or rough when i bake them uncovered using a convection oven. What could be the reason?

A convection oven cooks food more quickly than a conventional oven, and it can also thoroughly cook food at lower temperatures. The average amount of time saved when cooking with a convection oven is about 20 percent of the food's normal cooking time. The temperature a convection oven uses to cook food is also about 20 percent lower than a recipe's suggested cooking temperature.

If you're following the directions for baking in a conventional oven, it will usually be too hot and too long for a convection oven. There are two ways of correcting it, neither is better than the other, with the exception of recipes with conventional baking times of less than 15 minutes, in which case the second way is best.

The first is to bake at the same temperature that the conventional recipe recommends, but for about 25-30% less time. The second is to bake for the amount of time that the conventional recipe calls for, but reduce the temperature of the oven by 25-30 degrees F.

German Convection Ovens - Siniyco.com


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