Baking time vs Temperature? And the Winner is...
I have a new Italian convection twin-fan assisted oven with steam function. Very nice, very even bake but oh so f-a-s-t!
Problem is: If I follow recipes times and temperatures to the letter, my breads,pastries and cakes are overbaked and the recommended bake time is not yet up.
Is it better to:
1. Retain the advised baking temperature and reduce the bake time? Or,
2. Retain the advised bake time but reduce the temp by approx 10-15%?
3. Or a combo of both?
Any advice or previous experience of this?