Forum Discussion

JimM68's avatar
JimM68
Explorer
Apr 27, 2014

Rubbery?

Still trying to work out the oven or not to oven thing.

We like to bake. Homemade cakes and cookies, breads and rolls, even silly stuff like betty crocker blueberry muffins (with a can of real maine blueberries...lol. in the box)

EVERYTHING we try to bake in that sharp carousel convection microwave comes out like a block of rubber.

Sometimes we make a game of bouncing them off the tile floor and trying to eat them on the bounce.

Is there a trick o using convection mode to bake in one of these things?
  • doxiemom11's avatar
    doxiemom11
    Explorer II
    Apr 29, 2014
    I use smaller pizza pans to make cookies on. Only 1 at a time though as they won't work with both racks in.
  • JimM68's avatar
    JimM68
    Explorer
    Apr 28, 2014
    Both good ideas, thanks!

    Still working on getting DW to scale back on the size of our meals.
    Should be soon, we never know how many offspring we'll be feeding at any meal and she gets soooo aggravated when they say they'll eat then they leave.
  • NYCgrrl's avatar
    NYCgrrl
    Explorer
    Apr 28, 2014
    JimM68 wrote:
    The muffins turned out great!
    Progress is good. These are Betty Crocker brand blueberry muffins. Recipe calls for 16 to 21 minutes @ 425.
    I preheated to 400, then baked at 375 for 16 minutes. Weren't done so did another 4. They came out perfect, not rubbery at all.

    Next weekend we'll try something else. Maybe chocolate chip cookies?
    hmmm, do they make round cookie pans that will fit on both racks and turn in the carosel?


    Great to hear that your muffins weren't Spaldeens this time out:C!

    I use an upside down round cake layer pan on the lower rack to bake cookies. Not the answer for holiday production cookie making but will give you between 6-8 for a late night snack. You can also cut a silicon bake liner to the size of the rack w/ a pair of scissors and then just remove the entire rack when the cookies are done.
  • JimM68's avatar
    JimM68
    Explorer
    Apr 28, 2014
    The muffins turned out great!
    Progress is good. These are Betty Crocker brand blueberry muffins. Recipe calls for 16 to 21 minutes @ 425.
    I preheated to 400, then baked at 375 for 16 minutes. Weren't done so did another 4. They came out perfect, not rubbery at all.

    Next weekend we'll try something else. Maybe chocolate chip cookies?
    hmmm, do they make round cookie pans that will fit on both racks and turn in the carosel?
  • NYCgrrl's avatar
    NYCgrrl
    Explorer
    Apr 27, 2014
    bcsdguy wrote:
    Super_Dave wrote:
    I'm not a convection oven person but I've read complaint threads before. It seems that there has to be time and temperature adjustments between regular recipes and convection. I found this link that might be useful.

    Conversion calculator


    I tried using that little conversion calculator but no matter what time I put in it always adds 30 minutes to the conventional cook time. Is this a flaw in the program?
    I think the conversion times are good as long as you add the 30 minutes to the conventional time.:(

    Put"00" in the minute box:).
  • bcsdguy's avatar
    bcsdguy
    Explorer
    Apr 27, 2014
    Super_Dave wrote:
    I'm not a convection oven person but I've read complaint threads before. It seems that there has to be time and temperature adjustments between regular recipes and convection. I found this link that might be useful.

    Conversion calculator


    I tried using that little conversion calculator but no matter what time I put in it always adds 30 minutes to the conventional cook time. Is this a flaw in the program?
    I think the conversion times are good as long as you add the 30 minutes to the conventional time.:(
  • magnusfide's avatar
    magnusfide
    Explorer II
    Apr 27, 2014
    SWMO wrote:
    magnusfide wrote:
    We do our baking in a cast iron dutch oven with charcoal on the lid and underneath. That might be an alternative for you.


    We had a convection/micro in an earlier RV and we found the same problem. It did fine with casseroles and meats, but baked goods didn't fare well.
    We have DO's from 5" to deep 12" and don't often use are RV oven. In order to conserve LP we always used are DO's when elk hunting and that often meant clearing snow to place the pan to hold the fire.

    Good times!
  • doxiemom11's avatar
    doxiemom11
    Explorer II
    Apr 27, 2014
    I use my convection all the time and have good results. Are you reducing the temp by 25 or reducing the baking time from original recipes? If not, you should be - sounds like you are overbaking everything. General rule of thumb - either reduce the temp by 25 degrees or reduce the baking time. I prefer the lower temperature and sometimes things are still done in less time. Example - cookies will be done 3-4 minutes early even at the reduced temp.
  • SWMO's avatar
    SWMO
    Explorer
    Apr 27, 2014
    magnusfide wrote:
    We do our baking in a cast iron dutch oven with charcoal on the lid and underneath. That might be an alternative for you.


    We had a convection/micro in an earlier RV and we found the same problem. It did fine with casseroles and meats, but baked goods didn't fare well.
    We have DO's from 5" to deep 12" and don't often use are RV oven. In order to conserve LP we always used are DO's when elk hunting and that often meant clearing snow to place the pan to hold the fire.

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