The Fresh Loaf

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Temperature control issues in home oven

uziel's picture
uziel

Temperature control issues in home oven

I am using a LG Convection Microwave oven 32L for home use. For baking a regular white loaf, I use 180 degree Centigrade. The top gets very hard. I have heard convection ovens with fan distribute heat evenly so one can reduce the recipe temperature for 25 degree if using a fan based convection oven. So do you think I should bake at 155 degree C instead of 180. Does this formula work?

In some recipes where it asks for 220 Degree c, my item almosts gets as hard as stone and very dry and nearly burns. I have used meat thermometer to check if the oven thermostat has gone bad but no its ok, a service technician also checked.

Also in this oven, if I use grill mode at top, will I be able to get a good bake if after every 5 minutes I keep rotating and turning the pan? I guess grill modes are to roast chicken and it may again get very hot. The inside of my bread is ok but top very stony. Also if I choose to bake at 155, should I increase baking time or I will nullify the purpose.

Ford's picture
Ford

On principle I do not use forced air circulation for baking bread as this would dry the surface of the loaf more than just the normal baking, i.e. gravity convection.  I also use steam for the first 10 to fifteen minutes to reduce the drying of the outer skin.  The steam is produced by a pan of boiling water on the shelf just below the baking loaf and by periodical spray of water.

Ford

drogon's picture
drogon

... to not buy a 'fan' oven here (UK) now. At least for domestic use. Both my big ovens are fan ovens - which means they have a circular element round the fan which sucks air in from the oven cavity, blows it over the element and back into the oven cavity via a series of vents. My big oven has 2 fan+element units, the smaller one just one.

I have a non-fan oven as part of the range cooker (aga-like thing) works fine but the downside is that I need to turn anything I cook it in round at regular intervals as one side is hotter than the other. (and its actually rather small so rarely gets used for bread now)

-Gordon

drogon's picture
drogon

I've Just looked it up - is it MJ3281CAS model?

If so, then make sure you're in "conv" mode and not grill mode. Page 15 of the manual. Pre-heat the oven first, then put the dough in.

I have a similar convection combi-oven/microwave which I've baked bread in, (as an experiment) but it only goes up to 220C.

-Gordon

uziel's picture
uziel

Thanx members for the replies. Each oven is different for some reason or other I guess. But I need very specific answer. Does anyone think convection baking calls for lowering the recipe temperature to any extent or its more of a myth?