Q. I have a Dacor Epicure convection oven. When I use the Pure Convection mode and use three or more cookie sheets, the cookies in the middle of the sheet are lighter than the ones on the outside of the cookie sheet. Why is this happening? They don’t seem to brown evenly, but when I bake one cookie sheet at a time on the Pure Convection mode they come out evenly browned on the entire cookie sheet.
—Judy/AZ, via FineCooking’s CooksTalk forum
A. Ovens do vary in their baking ability, but if you’re finding your oven browning unevenly, try reducing the oven temperature by 25°F and baking an extra minute or two. Also, check what type of cookie sheets you are using. Rimless, non-insulated ones lined with parchment are preferable. Nonstick silicone liners, or Silpats, also work very well.
Also, check the oven setting on the dial and in the manual to see if they differentiate between Pure Convection and Convection Bake. I bake cookies and cakes on Convection Bake, but not pastries and pies. Oven manufacturers sometimes refer to “pure” or “true” convection as being the Convection Roast setting. Try baking on the Convection Bake setting, if there is one.
|For more details on cooking with convection, read Susie Middleton’s Better Cooking Through Convection, visit our special section In the Kitchen, and watch a video detailing how convection ovens work.|