The difference between conventional and convection ovens

This video will explain the difference between conventional and convection ovens. Knowing which type of oven that is best for you can improve your consistency for your baked goods, especially macarons and other finicky treats.

[@lauraguynup4555]

Finally, thank you for providing information on the differences of conventional ovens verses confection ovens. I am not certain where the placement of the rack or what temp to bake them in my new Kitchenaid Countertop confection oven? I tried a couple of batches they browned on top.

[@creationbakery535]

Hello I have a question for you. I use a convention oven for baking Macarons. While baking the feet is perfect up until the end of the bake but once taken out, the shell always sinks down and the feet are always smaller. How do I go about fixing this?

[@helpfulbaker1164]

Hello, thanks for watching the video. They may shrink due to the drastic temperature change. I suggest turning off your oven and cracking open the door and just let them sit in the hot oven for a few minutes (2-3), then remove and cool completely. This should help set the feet without over baking.

[@creationbakery535]

@@helpfulbaker1164 yes, I do that already. 2min with the oven open with the oven off. Even tried 5min with oven off. I think the feet maybe is not fully set which means more baking time and I’ve tried that too but over bakes. Would you happen to know which ingredient contributes the feet to set more quickly?

[@helpfulbaker1164]

Sorry, no I dont know

[@jilwinparungao9868]

Hello I want to ask is it 100 Celsius preheated for convectional oven thanks for yung reply, I have so many times to make it but it's sloppy and the inside is raw but the outside browns quickly in 5 minutes. New subscriber

[@helpfulbaker1164]

Thank you for watching the video! The process I use, check other videos, I do not preheat in my convection oven. I bake at 146° C (295°F) for about 18 minutes after I oven dry for 7 minutes. Good luck, I hope this helps.

[@jilwinparungao9868]

So no need preheat the oven

[@jilwinparungao9868]

Because my oven no have fan

[@helpfulbaker1164]

If your oven doesn't have a fan, it is not a convection oven, it is a conventional oven. Yes preheat would be required in my experience.

[@jilwinparungao9868]

@@helpfulbaker1164 example I preheat my oven at 146°C then I lower at 120°C but in 5 minutes or less, the surface or top will brown immediately my Batter is plain no food color what can I do?

[@92TampaChick813]

New subscriber here great content I use my convection toaster oven and my Macs come out nice and full my feet are kind of small so I’m trying to figure out how to combat that.

[@helpfulbaker1164]

Thank you for subscribing. The size of the feet are associated with the amount of rise from the meringue to the oven temperature. There is a thin fine line because too much heat will brown/overcook your macarons, and changing your meringue ratio in your recipe will change your flavor and texture. If you are trying for bigger feet, try adding 3% (to egg white) of baking powder. This will provide additional lift to the meringue (creating bigger feet), but too much will make it too crunchy. Let me know if this helps!

[@92TampaChick813]

@@helpfulbaker1164 thank you so much I’ll try that and hopefully will work. There’s so much science behind macarons but there’s something addicting to making something so difficult and achieving it 😊

[@helpfulbaker1164]

I agree 100%

[@Dixy713]

Es inevitable resistirse a seguir intentando conseguir lograr el macarons perfecto. Es una locura!!