Got a new convection oven. Using the same recipe I always use and they keep coming out lopsided
Got a new convection oven. Using the same recipe I always use and they keep coming out lopsided
by beautifulcroissants
6 Comments
biscuitsAuBabeurre
It is what happens when you cook them with your feet inside the oven. The extra humidity from your skin is messing up with the cooking.
AnneLavelle
No way! This is exactly what happened to me two days ago! Although it didn’t do this when I baked in the regular setting vs convection. Maybe the way the heat distributes messes with the rise?
Khristafer
I recommend turning off convection if you can, it tends to do weird stuff. If not, try adding a pan above to shield circulation a bit and bake the inside the tray so the lip can protect the.
glittermantis
the point of convection is to circulate the air – this is good for most things as it ensures the air is evenly heated and there aren’t warm/cool spots, plus moving moisture away from the food surface and allowing for better crisping/browning. but macarons are small and very light, and air blowing across them while they’re cooking is likely shifting the batter over. imagine piping a macaron then blowing on it really hard
can you rotate the pan halfway through baking?
beautifulcroissants
Update. I tried non convection and the same thing happened. I’m making another batch of batter now. I tried raising the heat to 310 that seemed to help some. I started cooking 2 at a time at different temperatures with mats without a tim see how they’d turn out the same
Kind-Professional339
Do you have a separate oven thermometer to confirm the oven temp?
6 Comments
It is what happens when you cook them with your feet inside the oven. The extra humidity from your skin is messing up with the cooking.
No way! This is exactly what happened to me two days ago! Although it didn’t do this when I baked in the regular setting vs convection. Maybe the way the heat distributes messes with the rise?
I recommend turning off convection if you can, it tends to do weird stuff. If not, try adding a pan above to shield circulation a bit and bake the inside the tray so the lip can protect the.
the point of convection is to circulate the air – this is good for most things as it ensures the air is evenly heated and there aren’t warm/cool spots, plus moving moisture away from the food surface and allowing for better crisping/browning. but macarons are small and very light, and air blowing across them while they’re cooking is likely shifting the batter over. imagine piping a macaron then blowing on it really hard
can you rotate the pan halfway through baking?
Update. I tried non convection and the same thing happened. I’m making another batch of batter now. I tried raising the heat to 310 that seemed to help some. I started cooking 2 at a time at different temperatures with mats without a tim see how they’d turn out the same
Do you have a separate oven thermometer to confirm the oven temp?