Oven: is convection necessary or ...?

And in my regimes that provide for convection, I always get a very thick and dry crust in baked goods! Is this normal or is there something wrong with the oven? For example, the manual says: “The Pastry Baking program turns on the rear heating element and fan, providing a moderate and uniform heat inside the oven. This function is recommended for preparing delicate dishes (for example, pastries that require rising of the dough) and small baked goods on three levels at the same time. " It would seem perfect ... but the thick dry crust in the pastry does not make me happy. So I have to bake on a "Static oven" that does not include a fan, on two heats from the bottom and from the top. But the quality of the baking is also not satisfactory - the top is baked much stronger than the bottom: the top may already have a dark brown crust, and the bottom is still light. And this is at level 2 instead of the recommended third!
Is it just me with convection or is this the norm?

I would try lowering the temperature when baking with convection, and possibly the baking time. There are no such problems with convection.

[matroskin_kot]

matroskin_kot , cat,, SHE, ran to correct the "golden chicken wings", which means "chicken wings", etc.

I would try lowering the temperature when baking with convection, and possibly the baking time. There are no such problems with convection.

Yes, I have already tried to reduce the temperature, anyway a crust forms, but the products themselves are baked for a very long time, and sometimes they are badly baked.

I, too, with convection, cotton products will turn out dry
True, I have not yet fully mastered it. First, I'll try to lower the temperature.

I, too, with convection, cotton products will turn out dry
True, I have not yet fully mastered it. First, I'll try to lower the temperature.

Place a container of water on the bottom baking sheet?

Place a container of water on the bottom baking sheet?

I'll bet. Not really saving. The feeling that this convection does not distribute the temperature throughout the oven, but simply dries out. With her, only dried fruits for the winter to harvest

I'll bet. Not really saving. The feeling that this convection does not distribute the temperature throughout the oven, but simply dries out. With her, only dried fruits for the winter to harvest

You really shouldn't make such hasty conclusions. After all, this is just your personal bad experience. Perhaps they have not yet adapted themselves, have not chosen the required temperature regime. And I can no longer believe that I once could use an oven without convection. Now I have an ordinary oven, a mini-oven, and even a microwave oven with convection (not to mention the AG).

I'll bet. Not really saving. The feeling that this convection does not distribute the temperature throughout the oven, but simply dries out. With her, only dried fruits for the winter to harvest

When working with convection, it is recommended to set the temperature 20 * C lower than stated in the recipe.
If they write 200 * C, then you need to set heating and baking to 180 * C

I bought myself an oven with convection and a lot of auto-programs. I just baked Curd muffins on convection, browned on both sides and baked. Only I don't put water on. And the auto-program for bread in it kills me. The upper and lower heating turns on, T = 200 * and the time is 1.05 hours. Imagine !!! Well, I really turn off the ready-made and ruddy bread after 20-25 minutes.

Can you name the oven?

Of course you can, I have Gorenje BO8754AB. I love her very much!

I recently bought gas. stove with electr. oven BOSCH HGV 745220. It is scary to approach the oven, everything is unfamiliar and unusual, just admire it from afar. What's the oven on ...? I have already re-read the instructions several times, re-read the local messages on these topics several times. And they also scared about convection, not everyone succeeds in oven on it ...

[Flaksia]

Flaksia, do not be afraid! I still have to adapt to mine, I got used to baking, I haven't had a chance with meat yet, I rarely cook it in the oven. And the members of the forum were right that the temperature should be set by 20 degrees less than indicated in the recipe. For which many thanks to them! Now all my buns are great. I'm more than happy

I have had a Hansa with convection for 5 years now and I am not overjoyed! I especially like to bake meat and poultry in any form, it turns out super! I don't use it for small baked goods, because that part of the baking sheet that is closer to the fan fries faster, and it's too lazy to turn. I use it for large baked goods. With convection, you really need to put t-py less. Look carefully at your instructions, for example, I have tables in the instructions what types of dough, meat for what t-re and how long you need to bake. I also use auto incl. and auto off. for meat, very convenient. In particular, I always use it for Christmas. We leave in the afternoon to congratulate our relatives and set the auto program, when we return after 3-4 hours, I have freshly baked meat in the oven. In general, you need to adapt to everything.

We'll have to adapt, of course. But I still can't make up my mind ... Just for the sake of the oven, a new stove was bought, I really hope that I will not be disappointed. Among friends-neighbors, no one has stoves with such bells and whistles, there is no one to ask. Only here I am counting on info from the forum, for example, that for convection it is necessary to set the temperature to 20 degrees. less - that's just here I learned. I hope that my old and already tested recipes will still work out, perhaps even better.

We'll have to adapt, of course. But I still can't make up my mind ... Just for the sake of the oven, a new stove was bought, I really hope that I will not be disappointed. Among friends-neighbors, no one has stoves with such bells and whistles, there is no one to ask. Only here I am counting on the info from the forum, for example that for convection it is necessary to set the temperature to 20 degrees. less - that's just here I learned. I hope that my old and already tested recipes will still work out, perhaps even better.

During convection, moisture evaporates intensively from the surface. Therefore, the top of the pastry, for example, darkens very quickly, although the dough is still raw inside. In general, it is worth using it either at a low temperature or if there is too much liquid in the recipe that needs to be disposed of. Meringue is the perfect case. I also turn it on when sterilizing cucumber-tomato bottles. There is nothing to dry out there, but even heating of the entire volume of the oven is important.

[mamontenok]

Thank you mamontenok for the support . A table has already been posted here recently, I will study my own and already published, I will compare and come to my own conclusions. I think that probably already through their trial and error, something worthwhile will turn out. It is unlikely that I will find the owners of just such plates here. With the bread maker, it turned out somehow easier. Studied all Romina's advice and more. The bread came out on the first try. And now it's scary to even start.
Everyone -

Please tell me if it is worth buying an all-gas convection stove? Electrolux, AEG, Zanussi have such (much cheaper). The problem is that then it is necessary to pull a separate outlet from the shield, since the electric grill takes 1680W, and how much for convection is unknown, but only 20W for ignition. I'm afraid that the flame might blow out, or the spark is there and all that ... It is advised to make a homemade carrier by the type of wiring, with a good box and wire and solder everything properly. Is this convection worth such body movements? The oven would like bread, pies, baked meat, fish. There is HP, so far everything suits, but I want bread from the oven ..
And where can you buy a stone for thermoregulation, in the oven and what is the name?

I also bought a Bosch HGV 645220R gas oven with electric oven. Now I'm wondering how to use all the bells and whistles.

Question to Flaksia Have you already mastered all the functions of the oven? Can you write some secrets?

Question to Flaksia Have you already mastered all the functions of the oven? Can you write some secrets?

While she was just baking, somehow there was no need for the rest ...

I have a Bosch built-in. I think all Bosches are slightly different from each other, only in additional bells and whistles. I bake pies at 190 * C - top - bottom, biscuits - 160 * C - top - bottom, meringue 80 * C convection - 2.5 hours.
If I bake pies in aluminum tins, and they reflect heat rays, then I bake 2 strips bottom - one top at T 180 * C. Almost all of the recommendations in the C * recipes apply to my oven.
I don’t understand how I lived without her for so many years?

I will bake cakes for the first time in my oven. Please advise with the temperature, baking modes. I bake in coffee cans, 8 pieces at once. For many years, however, I baked in an old gas oven. The temperature was determined by SOUND))) The bottom was on fire, I put 4 bricks in the oven. The spectacle was ((((But the baking was always successful. And now I think, really, in such a super duper oven, I can't get something?

Are you putting the dough in the oven? There is a mode.

How do you bake?

I have an oven like Margit Bosch and I bake everything no higher than 190 * bottom-top, I do not distribute the dough in the oven, only in the kitchen or on the windowsill near the battery

And now I am also with Gorene. I bought Bellers, which, in secret, is also Gorene, and then refused and bought in another store the newly appeared Gorene with the same 9 programs, but the design is super, the price is super cheap, but there is no glass pan and no (oh horror) timer .. I haven't baked it yet, but yesterday I finally ignited it .. it stank for a long time

And why is it so about the timer, on the contrary, I want a timer, maybe I don't understand something?

I have a suspicion that the timer is still there; now, it seems, all electric ovens with a timer are available. You just need to install it not with one specific button, but dial a combination. Isn't that a gypsy? Understood?

Hostess, tell me, please. I have a Pyramid oven for 2 weeks. I am still experiencing it. But nowhere in the instructions is it specified: if I need to take out the contents of the oven before I set the time on the timer, do I need to force the timer knob back to 0, or wait for it to turn itself off?

The timer is a very good gadget. Every evening I put breakfast in the oven, turn on the timer, set the temperature to 50-60 degrees and so that everything will be warmed up by morning. It is very convenient, the oven itself turns on in the morning, breakfast is heated slowly.
Of course, there are no problems, for example, with the microwave, I came and put it on and turned it on. Or just reheat it on the stove.

Hostess, tell me, please. I have a Pyramid oven for 2 weeks. I am still experiencing it. But nowhere in the instructions is it specified: if I need to take out the contents of the oven before I set the time on the timer, do I need to force the timer knob back to 0, or wait for it to turn itself off?

In the case described, any timer from any manufacturer must allow this to be done. That's for sure. I forcibly reset it to zero (or with a button or a knob) and that's it.

I have a suspicion that the timer is still there; now, it seems, all electric ovens with a timer are available. You just need to install it not with one specific button, but dial a combination. Isn't that a gypsy? Understood?

There are only two recessed twists: one with temperature, the second with programs. But the price design and bakes

Everything is mechanical in my oven, there is no display with numbers.

Girls, what about your biscuits on convection? I baked - it seemed normal, but in the old gas one it seemed taller to me.Here, with the splendor of the dough itself, it's normal, but it's not so high.In general, I like to watch the baking - the light is on, the dough rises right in front of my eyes I remind myself of a cat looking at a grilled chicken

Scarlet, what temperature did you set, remember that when baking on convection, the temperature should be 10-20 degrees lower than in the top-bottom mode?

Scarlet, what temperature did you set, remember that when baking on convection, the temperature should be 10-20 degrees lower than in the top-bottom mode?

Thank you! And the difference between gas (at least my old lady, although I have adapted to her with the help of all kinds of bricks) and electric is colossal! I just can't get enough of it!

Scarlett, I didn't know it myself, I found out only on this site, from Stella, she somehow wrote it in the recipe and after that it started working for me, otherwise there was an oven, but how can I use this mode.

Girls, what about your biscuits on convection? I baked - it seemed normal, but in the old gas one it seemed taller to me. Here, with the splendor of the dough itself, it's normal, but it's not so high.In general, I like to watch the baking - the light is on, the dough rises right in front of my eyes I remind myself of a cat looking at a grilled chicken

I always bake biscuits without convection !!! Pies - for 5 minutes at the end I turn on, or when there is more than one pan.

I always bake a biscuit without convection, if it is alone, at a temperature of 180 degrees, I turn on the top + bottom mode. But if you need to bake two, then I turn on convection at the same 180 degrees - one biscuit is on the lower level, the other on the middle (only 5 levels). In general, when I bake at 2-3 levels, I turn on convection. But a biscuit on 3 levels I think will not work, but meringues, thin sand, puff cakes, cakes for a honey cake - I always bake at three levels, and convection is my salvation - it allows you to bake everything sooooo quickly, just have time to roll it out. I usually bake yeast pies on two baking trays with convection.

And I bake two cakes for the Kiev cake at once, it is very convenient, since you need to bake for two hours. 2 hours and two cakes, and without convection 1 cake - 2 hours, feel the difference, as they say.

: Friends: We need to try it - there are modes! Can you tell me the temperature?

Namesake, Tanya, what's the temperature? I bake pies at 200, with convection at 180, biscuit at 160-180.

I baked a biscuit yesterday and made a discovery for myself - maybe for some people this is not news, but I just got it. If you put a sponge cake in a cold oven (with convection or not - no difference), then it turns out HIGHER!

I’m probably lazy, or I am running on electricity, so I put everything, except for butter muffins made from "heavy" soda dough, in a cold oven. I read somewhere that when heated, soda emits carbon dioxide and therefore, for splendor, the soda must have time to disintegrate into components before the crumb "hardens". The biscuit was baked with convection - closer to the fan it rose more. Without convection, it rose almost evenly, but the blush came out uneven.
And convection is good! The sides of the pies tan more beautifully and more evenly. Therefore, if you have a choice, take it with a blower. Especially when baking on 2 trays, it helps!

Girls please help, who has the oven Burning? Initially, as we connected it for the first time, it turns on the fan, how to turn it off .. I put the upper and lower heating on, but it still blows: (what to do, but I can't figure it out myself there are no instructions in Russian

Girls please help, who has the oven Burning? Initially, as we connected it for the first time, it turns on the fan, how to turn it off .. I put the upper and lower heating on, but it still blows: (what to do, but I can't figure it out myself there are no instructions in Russian

Are you sure the fan is turning on? Remove the grease filter and look at the fan in this mode. I have it motionless.The oven really begins to hum, as if a fan has turned on, but it does not work. Turn to the fan mode - it will spin, you will see.
And welcome to the site, Jasmine!

Thank you girls, it's nice to meet you very much ... This hum also bothers me, it's very similar to the operation of a fan, so I thought maybe it always turns on by itself along with the oven, it's just such a hum all over the room)))))) a feature of these ovens or something, this brand ...

And on the contrary, I listen - it seems to me that the fan is not working ... Try to call the service center, just do not ask whether it should be so (the answer will be predictable), but confront the fact - it growls strongly, throughout the apartment.

Girls please help, who has the oven Burning? Initially, as we connected it for the first time, the fan turns on, how to turn it off .. I put the upper and lower heating on, but it still blows: (what to do, but I can't figure it out myself there are no instructions in Russian

I have burning too! But I recently bought it and I am also studying it. I accidentally came to this site and registered an hour ago. I thought, maybe someone can tell me about the modes, otherwise something is going tight. The baked potato does not work a second time (for some reason, the crust is not very ruddy and hard).
Have you already mastered yours? What model do you have? I have BO 7345 BRB (a kind of retro version).

Girls please help, who has the oven Burning? Initially, as we connected it for the first time, its fan turns on, how to turn it off ..

In my Virpool, too, even if convection is not turned on, this is a cooling fan.

I baked a biscuit yesterday and made a discovery for myself - maybe for some people this is not news, but I just got it. If you put a sponge cake in a cold oven (with convection or not - no difference), then it turns out HIGHER!

Wow!!! Need to try! In a slow cooker, we bake in the cold, and hoo grows!

Girls, I haven't used the convention for a hundred years. More precisely, the meat was chopped, but this is not that, but here recently it has become more common to bake cookies, at once on two levels with a convention. So I noticed that those that are closer to the fan are he. They even manage to undermine it slightly, while those that are further away and her and at the lower level only slightly blush. Who is it too? Is this normal or is the oven buzzing? She is 5 years old.

And I have a simple eyelid, only convection - no options. The problem is that it bakes unevenly The edges always burn
Has anyone had / is having such problems? How to solve?

I have Ariston, she is 8-10 years old, convection works in all modes, except for one - "dough proofing". There are probably 6 or 8 modes, and everywhere convection is automatic - you cannot turn it off. It pisses me off, I have no strength! Dried meat, rough skukozhenny chicken wings. At that time I was not fond of cooking and did not know the intricacies, so I did not specify when buying.
But there is hope that my hands are still growing from the wrong place, and I will still find an approach to her.

[Inna]

Inna, and what temperature do you set? With convection, it should be set lower than in the recipe by 10-20 grams.