26d • Troubleshooting Q & A
Advice on temp and cook times
I’m at my wits end with my oven issues. I cook in my conventional oven, my half sheet Unox Arianna convection oven, and our full sheet convection at our shared commercial kitchen. They all brown my shells or don’t fully bake and/or are hollow.
Pictures 1-4 are from my conventional. I moved the tray to the top rack because they were browning on the bottom. As you can see, they browned on the outside and you can see that one area are extra crispy due to an apparent hot spot. HOWEVER, look how full they were! I haven’t gotten it that full in a while.m, suggesting high heat was the key. I was cooking between 310-325 (can’t recall specifically because I made 8 batches that on Saturday).
Any advice would be much appreciated! My current theory is to keep the temp high 300-325F in conventional oven and 275-300F in convection during the first half of the bake and then drop the temp some in an attempt to prevent browning? I’ve tried 20+ versions of this idea, but they either turn out hollow and brown OR hollow, under baked, with less browning.
Pictures 5-6 are from my first time baking in the full sized convection oven. Check out the super defined line that divided very uncooked and overcooked. Any idea why that occurred? I’m going to rotate halfway through next time, but I would like to understand more about why it occurred so I can more effectively troubleshoot.
Thanks in advance for your input!
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Advice on temp and cook times
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