any hints for baking with convection oven? [View All]

[grasswire]

Yesterday was my pie-baking marathon, and it was my first go-round with a restaurant's convection oven. Hmmm.

We used Pyrex pie plates. I reduced the temperature of the oven by 25 percent and the time by 25 percent.

They were different from the usual pie results in a conventional oven. I could see through the Pyrex that bottom crusts browned nicely. But the top crusts looked dryer. And it took a long time for the fruit pies to produce juice.

I was worried about the custard pies -- would they bubble inside, or something weird? So I cut one finished pumpkin pie as a test, and it was lovely inside, although.....different. Maybe that was because I let the filling sit for almost an hour before pouring it into the shells.

So I'm wondering how the convection oven will do with cakes. Will they be more dry? Different somehow?