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Best oven for baking cakes
Posted: 05 June 2009 09:07 AM   [ Ignore ]   [ # 31 ]
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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 ]   [ # 32 ]
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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 ]   [ # 33 ]
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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: 28 June 2009 11:29 PM   [ Ignore ]   [ # 34 ]
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tofusalem - 28 June 2009 04:48 PM

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.
.

Hi Claudia - yes, I have the electric in the oven and gas burners on top.

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Posted: 29 June 2009 06:20 PM   [ Ignore ]   [ # 35 ]
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Do you think Electric ovens are more accurate?

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Posted: 30 June 2009 03:20 PM   [ Ignore ]   [ # 36 ]
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I’ve owned both, but I didn’t really bake a lot of cakes until I owned ranges with electric ovens, so I can’t really compare the two.

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Posted: 23 September 2009 03:54 PM   [ Ignore ]   [ # 37 ]
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AnnieMacD - 14 May 2009 01:39 PM

Rachel,  Did you use a scraper on it?  After that you just have to let the gunk burn off.  It may take an hour or two in a very hot oven but then you will have your stone back.  However, the stains will probably always stay with you!

Annie

Annie - I made a pizza last weekend on the stone and some of the cheese burned off to it. I did get the gunk out - by waiting until the stone cooled down, scraping the gunk with a knife, then rising the stone with water and wiping it. I thought I’m all good to go. But the next time I tried to use the stone to make bread, after 40 minutes of preheating, I see some vapors rising from the stone, and it has a very strong smelly odor. I can’t really describe the smell except it’s very strong. I wonder if there’s still gunk inside and I should’ve let it in the oven longer as you said so it burns out?

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