I am a relatively new owner of an electric oven that has a setting for convection bake and regular bake. In looking through any of my newer, baking cookbooks, no author, Rose included, has made any comments on what kind of oven was used to bake the featured recipe. I just see “Bake at 350 degrees for 35 minutes”. No additional explanation.
I have not been happy with the results of some of the cakes I’ve baked since the purchase of the oven, but I can’t tell if any of the undesireable results have been due to using covection vs. non-convec, and when using convection, perhaps not using it correctly. (i.e., baking at suggested temp vs.a lower temp, baking for indicated period of time vs. a shorter period, etc.).
For the record, I always use a reliable oven thermometer and the oven heats pretty evenly. I’ve read that some people feel that baking with convection creates a dryer cake. My oven mfg. recommends using convection bake for most baked goods. However, at times the layers come out more domed on one side than the other requiring me to cut the domes off. (I also use cake pan strips)
I would appreciate if anyone who has an oven that provides a convection/regular bake choice, would be so kind to let me know how they approach baking layer cakes, and Rose’s recipes in particular. Thanks so much in advance….
Confused in the Kitchen