My i=oven allows me to use either regular bake or convection bake. Try not using convection function.

Just because an oven has a fan does not make it a good convection oven. There are manufacturers put a small fan in and call it a convection oven to increase sales.

dcarch

I don't use insulated pans but my spritz turn out fine. I agree that you're going to have to experiment with the new oven, but one thing I habitually do is turn the pans around halfway through the cooking time and move them bottom to top and vice versa at the same time. They cook pretty evenly doing that.

Sigh. I was hoping I could stop the rotating of the pans. My oven DOES have the option to select either convection or regular. It is supposed to be “true European convection” with both a fan and an electric heating element in the back. The gas burner is on the bottom. (I wonder what convection IS good for?!)

My husband and I have to make these as a team. He is on pan duty and I do all the pressing. Our guests look forward to taking these home, so we make a huge amount. He eats very few cookies, so his offer to eat all the too-brown ones does not go very far.

We made our second batch (4 batches, actually) yesterday using the regular bake setting. They came out done more on the edges of the trays, just like our old oven. But we are used to that; to having to remove the outer perimeter and put the tray back in. At least the back where we can’t see isn’t done way before the rest.

Thanks for your help.

I would suggest lowering the temperature 25 degrees . .. sometimes you have to play with the oven to figure it out but I have taught convection cooking for almost 20 years and that would be my first suggestion . . . always start by lowering the temp and watching the time

Deborah, the temperature automatically sets itself 25 degrees lower than what you punch in...do you mean an additional 25 degrees lower? Thanks.

I would. I always tell people to lower the temp and watch the time. The results you are reporting indicate uneven heat, so I would start by lowering the temp and maybe letting the oven preheat about ten minutes longer than normal just to let it even itself out. Also check the temp inside the oven to be certain it is what you have programmed it to be. If you are still getting uneven results call service and do not wait. You want to do this while the oven is still in warranty.

Good luck!

I never use "convection" or "convection/bake" when I bake cookies, cakes, muffins, rolls, etc. I only use the "bake" setting.

Baked goods are too temperamental, too fragile to use any other setting.

If there's a particular spot where they're overbrowning, it's probably from a reflection where the heated air is passing over the flat cookies, instead of swirling around a pot, and then bouncing back on them. Or possibly, because it's in the back, they're too close to the heating element or air outlet. Try putting the pan one level higher or lower.

I've not found much use for convection...only use it for something like roasting potatoes. Tried it a couple of times for baking cakes in 9 x 13 pans and, IME, the cakes did not raise nearly as much as with conventional bake.

To be honest, I think rotating the pans would have to be quicker and easier than faffing around taking some of the cookies off and putting the rest back in the oven.

With the previous non-convection oven we always rotated the pans. However, that did not prevent cookies on the perimeter from baking faster. When we gave up on using convection for cookies in the new oven, we went back to rotating. Then they were done in the old way: edges first. If anyone has a solution for that, let me know.