Another convection oven question...yeah.

Discussion in 'Food & Cooking' started by jproaster, Mar 28, 2010.

  1. jproaster

    jproaster

    Messages:
    76
    Likes Received:
    11
    Exp:
    Other
    I did some reading and realized quite a few people ask questions about these ovens.  I didn't quite get the info I needed.  So, concerning my 1/2 sheet Blodgett (non-steam)...

    -does it make any sense to put try to block airflow?  stop over-browning.
    I've tried this with placing a sheet pan on the top rack.  Don't know if this really works.

    -will an inexpensive internal thermometer work ok?  Where to place inside?  (oven floor, hang from bottom or top rack, etc.)

    fyi, mine is a three phase knocked down to single phase to accomodate my electric supply and has a 500 degree limit.

    hope you're having a great sunday; I'm taking over cooking duties at my shop tomm (say a prayer if you do such things)

    so I'm on location prepping and dreaming.
    john
     
  2. jproaster

    jproaster

    Messages:
    76
    Likes Received:
    11
    Exp:
    Other
    well the next day...

    I was baking some pillsbury scones and biscuits with the baking stone on the fourth rack and 12 minutes into it, I notice theyre burning.  Boy did I think that I'd learned something- don't leave that pizza stone in.  Um. No.  I forgot to turn the thermostat back down after baking bread sunday.  ugh.

    restart