Convection Ovens!

Discussion in 'Professional Pastry Chefs' started by blackbearbaker, Dec 8, 2011.

  1. blackbearbaker

    blackbearbaker

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    The only oven I have to work with at my restaurant is a convection oven.  It works out fine most of the time, but making custards, like bread pudding which I'm trying to do now, it's a problem.  How would you adjust for a convection oven both with time and temperature?  Thanks!
     
  2. sk00lb0y

    sk00lb0y

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    Usually convections run about 20-25 degrees Fahrenheit hotter than a conventional oven. However, temperature most likely will not be, and is not the problem. When using convection, as I'm sure you know the fan moves the air around, and if you are cooking something like a custard, it can dry it out immensely. Best advice is to cover with a double layer of tin foil (double might even be overkill) and check it early. Test it for doneness (cake tester) and then blast it at the end uncovered. Let me know how it goes!
     
  3. chefedb

    chefedb

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    Try the old fashioned way of baking the custard or pudding in a larger pan filled with water. Like a double boiler. This will help add humidity to air.