- Bakers Pride
What if our cookies aren't thin. Each one is 6oz and about 2 inches high. In other words they look like a baseball when we put them in. Do you still recommend a deck oven?They all suck, but at least Blodgett has a really good warranty.
Look, convections are not ideal for small thin items like cookies. The fan blows clockwise, so product on the r,h. side of every rack will be darker. Don' t know of any convections where the fan blows both ways except for Rational ovens, but Rational is a waste of money for your purposes. If its a gas oven the bottom racks will darken faster because of where the firebox is located. This becomes apparent with small, thin, well portioned items like cookies moreso than larger items like bread.
The best oven would be a deck oven. With convection, you will be opening the doors every 5 mins to rotate the trays. Every time you open those huge doors, you blast out hot air into your kitchen, and your oven has to work harder to maintain temp.
Rational ovens sre best used in catering, they earn thier keep with roasting meats with less than 10% weighg loss, and make money for you by re thermalising fully dressed bsnquet plates. Yes they can be used for baking, but they are still a convection oven.
At work I have a rational oven, usually once a week I need to make 6 deep dish 12" quiches. In order to have a nice product, I need to bake the quiches blind- linjng it with paper, filling with stones, baking, remiving paper and stones, baking a bit more to dry out the bottom, then putting my filling and custard mix in, and bsking until the custard has set.
With a deck, I set the bottom heat to 3, the top heat to 1, plunk my filling and custard into the raw shell, and walk away.
As I've said before, with a convection, you alter the ingredients, technique, and work flow to suit the oven. With a deck, you alter the controls to suit the product.