Convection Vs. Conventional Baking for Cakes and Pies

Question

Generally for baking cakes, pies, Etc. Does Convection mode produce best results or Standard/conventional  mode?

Lynn Clark · Accepted Answer

Hi Marianne - We exclusively use conventional bake when developing our recipes at Milk Street. In our experience elsewhere, we have found that convection baking is best when browning or drying is the goal. For example, when roasting meats or toasting or crisping such as in making granola, crisp cookies (biscotti), or dried fruit or vegetables. Otherwise, we have not found much improvement in cooking with convection for cakes or pies. In fact, in some cases, the air that blows the heat around on the convection cycle can cause certain, more delicate, baked goods to rise unevenly or pie doughs to be more likely to slump. Best, The Milk Street Team

Convection Vs. Conventional Baking for Cakes and Pies

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