A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Baking in a New Oven

Daksha says: I was quite impressed by your site & decided to seek your advice.

I have been baking in an old Belling electric oven (my mother’s) for the past 30+ years and have a couple of standard cake recipes that always turn out great. However last month I bought a microwave + convection oven. My problem is that my cake in the new oven is dense and slightly undercooked though I am cooking it for longer.

In the old oven I used to bake at 350 deg F for approx 30 mins and the result was fantastic. In this oven, 180 deg C for 40+ mins is not giving me a good cake. I am baking on ordinary + convection setting, (not microwave.) The batter is butter & sugar creamed and eggs and flour folded in afterwards one by one.

I thought that buying this oven would make my life simpler and I could replace the old oven! Do let me know if you have any ideas that could help.

Baking S.O.S. says: I had a similar problem several years ago when I bought a new electric home convection oven, thinking that it would produce better results for baked goods. (Commercial convection ovens bake beautifully!)

But unfortunately, the home convection oven seemed to work almost the opposite of what you would expect: Instead of baking products faster and hotter, it seems to bake slower and longer. And instead of giving my baked goods a nice golden browned color (like commercial convection ovens do), the home convection oven did not give my baked goods any color at all.  It was completely maddening because I couldn’t understand why it didn’t work the way it was supposed to!

Even after reading through the owner’s manual thoroughly, I could not understand how the home convection oven was supposed to work……Did I need to adjust the baking temperature somehow since conventional and convection ovens bake at different rates? The owner’s manual gave no guidance.

I finally gave up using the convection setting all together and simply baked everything on a conventional setting.  Do you have that option with your new oven–to switch back and forth between convection and conventional baking? If so, I would recommend never using the convection setting.

I also finally gave up on that oven all together and finally replaced it with a gas conventional oven, and now my baked goods turn out just fine every time.

But aside from going out and purchasing yet another oven (as I finally did), I would suggest that you try to set your oven temperature a little higher to see if it will bake a little hotter and faster.  If your cake is not done all the way through and/or not rising enough, then the oven is probably not hot enough to bake the cake properly.

Good luck!

Daksha says: Thank you for the advice! Today I baked at 220 deg centigrade. The result was better. It actually felt like cake! It did take much longer than expected, approx 30 mins +. The texture was still a bit more close than I prefer.  But it browned perfectly.

The oven has only microwave, microwave + convection & ordinary + convection settings. The fan cannot be turned off for normal baking.

Because my 12×12 square pans won’t fit in the oven if they have to rotate, I removed the glass plate before placing the stand so that the cake wouldn’t turn.  This doesn’t seem to affect the cooking, it’s convection anyway.

Will experiment at 250 deg next time and update you. Thanks for your help, I was thinking of baking at a higher temperature but needed that push that I got from from you.

Baking S.O.S. says: Wow, I am surprised (and a little disappointed) that you do not have the option of turning the convection setting off. How frustrating!But I’m glad the cake baked better at a higher setting. Do keep experimenting with higher baking temperatures, and when you find the right temp that produces the results you are looking for, make a note of it. It may turn out that you will need to bake other items that much hotter, as well. (Whether it is 25 degrees hotter, 50 degrees, etc.)

3 comments to Baking in a New Oven

  • Jayashree Venkat

    Hello Daksha,I guess you gave me the answer for the 12/12 pan usage.I have A Panasonic Microwave Convection mode.The pan for cupcakes touches the coil sparking instantly.I was wondering if my money has drained!Is it safe to remove the ceramic plate and use the stand for the pan?CAN I TRY?BAKING S.O.S AMAZING BLOG you have.Marked for my refrences.THANKS BAKERS.

  • Monika


    This is monika. I am a beignner and want to buy an oven, I searched alot on interent regarding best oven for baking cakes and cookies, but it’s really confusing for me to choose a good oven. I was confused about conventional versus convection oven, but after reading this blog i think conventional oven is good for baking. so plz let me know which electric home conventional oven is good.
    Plz suggest any brand and model no. which I can buy at reasonable price.

  • Hi Monika,

    I will be honest and tell you that I am not an expert on brands of ovens, and I don’t have experience testing a lot of different brands of ovens for the purposes of writing reviews on-line. All I can tell you is what I have experienced myself with my own ovens over the years, as well as with professional ovens in a variety of restaurants and bakeries.

    So my recommendations are based on type of oven, rather than brand names. (for brand name recommendations, you might try trusted publications such as Consumer Reports or Cooks Illustrated)

    In all my experience with home convection ovens, I have not found any that work well–certainly not compared to commercial convection ovens. I am always disappointed in home convection ovens as they do NOT bake as effectively as commercial convection ovens. So I would definitely stay away from those. Also, convection ovens are not good for baking cakes as the movement of the fans disturbs the batter too much and can make it fall.

    So the next choice is between electric or gas. I have baked with both, and although electric ovens are supposed to provide more even baking heat and results than gas ovens, I have not found a significant difference between the two. I like to cook on gas stovetops much more than electric, so I have chosen to use/buy gas ranges whenever possible. I don’t think there is a noticeable difference in baking in a gas oven vs. electric. But that choice is up to you, and there are certainly lots of other things to take into consideration.

    I hope you find the right stove for you!

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>