Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey – and some say it’s the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection.
When should you not use convection oven?
Don’t use convection for cooking cakes, quick breads, custards, or soufflés.
The simple answer to this question is, meet in the middle. Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.
Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey – and some say it’s the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection.
Baking Cookies in Convection Ovens Cookies are one of the best baked goods to use in an oven that is convection. The cookie recipe calls for baking for 12 minutes in a 375-degree oven, so 10 minutes at 350 degrees might be just right for the convection oven if the recipe calls for 12 minutes of baking.
Sugar sucks up liquid, and when those cookies bake, it’ll release the liquid and cause the cookies to spread out. If you use too much butter, the cookies will end up flat and greasy.
When using ovens with both fan-forced and conventional settings, it is best to use conventional when you are baking long and slow (like for cakes) and fan-forced for fast cooking at high temperatures.
Warm cookie dough or excess butter will cause the cookies to spread too much, baking quickly on the outside but remaining raw in the middle. Next time, chill your cookies in the fridge for 10 minutes before you bake them. If the problem persists, use less butter.
The most straightforward way to increase Cookies’ Power is to level them up. All Cookies can be raised to a maximum of level 60. The numbers are slow to go up at first, but as you reach the higher levels, you’ll start to see Power values go up by the thousands per level.
How to make cookies spread
- Do not refrigerate your cookie dough before shaping the cookies. …
- Use melted butter rather than softened room temperature butter.
- Increase the fat content in the cookies.
- Use more white sugar and less brown sugar.
- Make sure your baking powder is not old.
- Add more liquid to your batter.
And there are no baking police: If your recipe tells you to flatten your cookies before baking, you just go ahead and do that however you want. So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly.
What are the disadvantages of a convection oven?
Cons of Convection Ovens:
- Some fans can be louder than a traditional oven.
- They’re more expensive than traditional ovens.
- The fan can sometimes blow around foil or parchment paper, interfering with your food.
- Food is more susceptible to burn if the cooking time is not properly adjusted.
What foods are best cooked in a convection oven?
Convection is good for:
- Roasting ham, turkey, roast-ready beef cuts, and similar meats.
- Roasting vegetables and potatoes for an extra crisp.
- Cookies and muffins—especially when you have a big batch to bake at once.
- Pies and pastry.
- Casseroles—when covered they won’t lose much moisture.
- Toasting breads or buns.