Two months with my new Frigidaire Gallery® Range with Symmetry™ Double Oven and I find I’m still learning more about my oven. I honestly don’t know what I would have done with over the holidays without it with all the baking and cooking I did for my family.
I made these sugar cookies with Wilton specialty baking pans and was dissappointed on how they turned out when I used the regular bake settings. I put two sheets side by side which I think was where I went wrong.
As you can see, some of the sugar cookies were done perfectly but others were too dark around the edges. I pulled them based on those that were at the front of the oven but the ones further back did not fare so well. I have made a lot of things in this oven side by side without issue but cookies I believe are the exception.
One feature I felt I hadn’t yet had a chance to try enough was true convection. This feature is made to make baking more even and efficient by the use of a convection fan to force air around the food. True convection ovens have an extra heating element near the fan allowing it to blow pre-heated air rather than air that is sitting in the oven.
I read up on this feature a bit more and learned that when using convection it is best to cook at a slightly lower temperature because the cooking occurs faster. I especially wanted to try this after I made these cookies with regular heat. But again, I think I made a mistake. Just because I’m using convection does not mean that I can put two pans side by side and add another sheet to the bottom. I can only guess because I put both pans on the top rack together it didn’t allow for a lot of circulation of the air.
The cookies on the bottom rack finished cooking early and were a nice golden brown. However, once I remove them I realized the other two sheets were definitely not done. They tasted fine when they were finally finished but never looked as appealing. After that I finished up the batch of cookies by cooking with convection but not stacking the racks. They turned out beautifully.
My mother happens to have a stove with double ovens and true convection and uses nothing but convection when she bakes. But she did inform me that she has never been able to put two sheets side by side for items like cookies which are more sensitive to air flow. Instead she puts a single sheet on both racks.
I’m very excited to try this out next but with all the baked goodies in my house right now it will have to wait. I know that I will get the perfect settings down with whatever I’m cooking or baking, I just need to give myself more time to find the perfect combination. If you have any cooking with convection tips, I’d love to hear them!
Watch for my last post later this week as I discuss my very favorite features of my new oven and how my oven helped me host the holidays!
Disclosure: I wrote this review while participating in a Test Drive Campaign by Frigidaire and received a Frigidaire Range to facilitate my review. No monetary compensation has been received and my thoughts remain 100% my own and yours may differ.