Best oven for baking cakes
Posted: 13 April 2009 03:22 PM   [ Ignore ]
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I am remodeling my home kitchen this summer, and I will be purchasing new appliances. I love to bake, and I also have a very small cake business that I run out of my kitchen, so cakes are my main concern as I consider appliances. I am considering a double wall oven so baking can move along twice as fast. Does anyone have any tips regarding a specific oven, or any qualities they particularly like or dislike? I currently have a gas oven, but have read that an electric oven will tend to dry out a cake. Does anyone know if this is correct?

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Posted: 15 April 2009 02:07 AM   [ Ignore ]   [ # 1 ]
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Hi everyone—Hector, could you describe what you call quarry tiles? I didn’t know what you meant in the past so have been keeping a pizza stone in the oven. But   now perhaps I can find out what they are, and using them may help the quality of my cakes! You are an inspiration - thanks!

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Posted: 16 April 2009 10:04 AM   [ Ignore ]   [ # 2 ]
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Hi All,
I love this question because it hits to one of the cores of baking and since every oven is different I always find myself fighting with uneven temperatures and hot spots. Sine I live in NYC and in an apt with an old oven not of my choosing I had to purchase a HearthKit which is a slab of terra cotta pizza-stone like insert with sides that absorbs and helps direct the heat in an even fashion. It worked like a dream to make very even cakes, cookies and pie crusts and is similar to what Hector is suggesting - even though Hectors way is cheaper and I wish I had thought of it. The only problem is that it limited the amount that you could bake. Hector, how would you line the oven with tiles? Do you mean on the racks? I would like to have as much baking space as possible and the ability to get at least two racks for baking sheets. Can I accomplish this? I envy anyone that is able to choose their own oven - I don’t even know if you realize how lucky you are.

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Posted: 14 May 2009 01:28 AM   [ Ignore ]   [ # 3 ]
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I know I am very late to the party on this topic, but I have a tangential (but related) question. I have a pizza stone that I used to keep in my oven all the time, and it did keep the oven temp even, until something leaked all over it (I think a fruit pie filling) that burned and became stuck to it. Is there any way to clean a stone once it has baked-on grime on it? After lots of scrubbing with a brush, it still has enough black gunk stuck to it to create an odor while baking!
I would hate to throw it away. At the very least I guess we can use it on the BBQ.

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Posted: 14 May 2009 01:32 PM   [ Ignore ]   [ # 4 ]
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Thanks Annie and Freshkid!! If the pizza stone will still work despite the stains/gunk, then I will keep using it! I just was worried I had ruined the thing.

Also, you guys would NOT BELIEVE the ancient oven I use to turn out all manner of baked goods - it was my grandmother’s, runs 50 degrees hot, and has never been serviced or calibrated to my knowledge. It just goes to show you that you don’t need fancy equipment, though believe me I would NOT turn down a full suite of oiled bronze appliances .

I recently started renting space in a commercial kitchen and was so amazed to be able to bake 80 cupcakes at the same time! And I haven’t even started using the convection oven there!

Aah.

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Posted: 03 June 2009 07:10 AM   [ Ignore ]   [ # 5 ]
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I’m new to this site and have been skimming topics.  Gotten a lot of amazing info in just a short time.

I caught Hector’s advice to preheat an oven 60 minutes.  WOW!  That seems like an awfully long time.  Is this for gas?  Electric?  Convection?

I’ve used ovens that beep when fully preheated - and actually show the user a timer counting down the time till fully preheated.  To get to 350, the timer reads six minutes.  Bear in mind, this is an electric oven.

Just moved to ATL and the (hideously crappy) oven in the home is gas.  The oven beeps after 40 minutes.  This seems like an excruciatingly long time vs. the electric oven.

In a perfect world, I would have gas cook top with an electric convection oven.  Alas right now, we’ve got this very slow gas oven.  I want to ensure it’s up to temp when I put any food or baking into it so I wait the 40 minutes till it beeps.  Is the 60 minute preheat time prescribed for a reason or does it simply take that much longer for a gas oven to preheat vs. an electric oven?

Question #2 - Anyone seen the Electrolux line?  I lust for the double wall oven with convection.  That’s SIX TRAYS of Christmas Cookies at once!  I’ve been in the presence of one of these beauties and if they bake like they look - it’s likely I won’t ever leave the kitchen.

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Posted: 05 June 2009 09:07 AM   [ Ignore ]   [ # 6 ]
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Patrincia - 04 June 2009 07:42 PM

Chiff - I believe Hector preheats his oven for that length of time so his baking stone can come to full temperature, thereby helping to regulate/maintain his oven temp.  He find this especially helpful for baking breads.

That makes perfect sense.  I didn’t factor in the preheating of the stone. 

I have a gas on top, electric with convection inside range… I love it!!!  However, I don’t like using the convection feature for baking.  Items come out lopsided and two-tone (brown and white).  Some of this can be avoided by turning and rotating the pans during baking, but I’ve never been fond of doing that.  I save my convection feature for roasting (works wonderfully for that), so, unless you purchase a convection oven specifically designed for baking, don’t think you’ll be able to bake multiple trays of cookies at one time - I still find baking one tray at a time in the center of the oven gives the very best results.

LOL @ lopsided convection baking.  I know what you mean.  I didn’t rotate my pan once, and one cake looked suntanned while the other cake looked pale.  (Luckily they were going to two different places.)

I worked in a bakery in southwest Colorado and the owners installed an old Bari pizza oven.  I baked many things at once and rotating the pans was a MUST for even baking.  I guess I got in the habit of rotating pans while working for them and now it’s usually second nature.  (Except for the above referenced time - which convinced me I need to KEEP this habit…LOL.)

I like rotating cooky pans too because uneven baking affects them as much as any other baked product - and the texture of the batch can be very inconsistent.

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Posted: 05 June 2009 09:11 AM   [ Ignore ]   [ # 7 ]
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Rozanne - 03 June 2009 01:57 PM

Take a look at this oven. Isn’t it cool????? Click on the magnifying glass for a detailed view.

http://www.gaggenau.com/US_en/products/product-detail.do?contentId=6cfd5159-f87f-4a8a-b374-772ec7bc915c

Be still my heart!!  Isn’t it funny how it takes so long for appliance manufacturers to change a T&T appliance structure??  i.e. How long did it take before the fridge-on-top models were invented/mass distributed?  Yet it makes perfect sense because most people are in their refrigerators much more frequently than their freezers. 

Of COURSE it makes sense to put food on a surface that will lift itself into the oven instead of trying to heft a 25 lb. turkey awkwardly into either a wall or floor oven.

Talk about a V-8 slap.

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Posted: 28 June 2009 01:48 PM   [ Ignore ]   [ # 8 ]
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Patricia, I have the Kitchenaid KGRT607, it’s a Gas freestanding rangewith electronic digital oven controls, but it is a Gas with convection option oven, not electric inside., put electric controls. Is this yours, or is yours one with electric baking coils? Mine is from 2001.
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Posted: 29 June 2009 06:20 PM   [ Ignore ]   [ # 9 ]
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Do you think Electric ovens are more accurate?

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