Have you seen the Pizza Hut commercial for their chocolate chip pizza cookie? Looks great -and the local temp has finally started to cool off - so I'm looking for directions to bake a cookie in a 9" round cake pan in the RV convection oven. Has anyone tried this or have directions about time and temp?
Lynn and Ed said
05:19 PM Aug 25, 2014
Vicki,
Treat your new convection oven the way you would a new S&B oven. It will be a little trial and error.
We had a convection oven in our S&B and could cook the same food items in either the gas oven or convection oven (which was particularly helpful, when we needed an additional oven). Many people find that you can cook food items for less time in a convection oven, but it varies from oven to oven (and is likely influenced by the size of the convection oven and type of food) -- but we actually found that we needed to cook food items longer in the S&B convection oven. And, I am finding the same thing with the convection oven in our RV.
If you have an oven thermometer, you can use it to compare reading from your prior S&B oven (if you know those readings) against your current convection oven -- this might help, to compare how the two will cook (i.e., is one running hotter than the other).
Good luck with the cookies!
-- Edited by Lynn and Ed on Monday 25th of August 2014 05:22:09 PM
SnowGypsy said
05:59 PM Aug 25, 2014
I have a toaster oven/convection in the house and it bakes a little faster. If I were baking for something normally for 30 minutes, I would check at 20 minutes with the convection. Also, the cookie that you describe could probably be accomplished with the bar cookie recipe on the bag of chips and if they don't have one, check the internet. You might have made the bar cookie before and want it more crunchy like cookies, reduce the recipe for the bar cookie to make it less deep in the pan for added crunch probably by 1/2.
NWescapee said
07:22 PM Sep 4, 2014
Used to make giant cookies frequently when our daughter lived at home, she much preferred the cookie to a Birthday cake!!
In our RV, we have a 9 x 11 shallow rectangular pan that I bake in frequently, the convection oven usually takes about 10-15% less than the recipe calls for, except when at higher elevations. We've baked a batch of sugar cookie dough in the pan that I then used as a basis for a dessert fruit pizza, turned out great. Can't imagine that choc chip dough would not be just as good baked in that manner.
TRAILERKING said
07:38 PM Sep 4, 2014
Not what you're asking about but thought I'd share. This last weekend outing was raining Saturday so I gave the Breville a workout...............and was awesome. Made cookies, muffins, cinnamon buns. Worked great.........................Tasted great too.
Have you seen the Pizza Hut commercial for their chocolate chip pizza cookie? Looks great -and the local temp has finally started to cool off - so I'm looking for directions to bake a cookie in a 9" round cake pan in the RV convection oven. Has anyone tried this or have directions about time and temp?
Vicki,
Treat your new convection oven the way you would a new S&B oven. It will be a little trial and error.
We had a convection oven in our S&B and could cook the same food items in either the gas oven or convection oven (which was particularly helpful, when we needed an additional oven). Many people find that you can cook food items for less time in a convection oven, but it varies from oven to oven (and is likely influenced by the size of the convection oven and type of food) -- but we actually found that we needed to cook food items longer in the S&B convection oven. And, I am finding the same thing with the convection oven in our RV.
If you have an oven thermometer, you can use it to compare reading from your prior S&B oven (if you know those readings) against your current convection oven -- this might help, to compare how the two will cook (i.e., is one running hotter than the other).
Good luck with the cookies!
-- Edited by Lynn and Ed on Monday 25th of August 2014 05:22:09 PM
In our RV, we have a 9 x 11 shallow rectangular pan that I bake in frequently, the convection oven usually takes about 10-15% less than the recipe calls for, except when at higher elevations. We've baked a batch of sugar cookie dough in the pan that I then used as a basis for a dessert fruit pizza, turned out great. Can't imagine that choc chip dough would not be just as good baked in that manner.