Oven size, oven temperature, and type of oven, at times, pose a great concern for some of our readers. Is my oven big enough for the cake I am baking?  Is it at the right oven temperature? I only have a convection oven, can I bake anything on it?  Is Turbo broiler really an oven?  These are just some of inquiries we think of when we are baking. Let us read on. 

Q: Hi Baking 101 columnist. I have a question. Does oven size really matter when you bake?  Why are there some baking mixes that can be baked in a toaster oven and some use big ones but have very limited head space? What’s the normal size for ovens?  (Margaret of Makati)

Jun Jun: Hi Margaret, thanks for writing us. Yes, oven size matters. Hot air must have space to move and circulate in baking any mixture.  Cake mixes are made to be baked in any type of oven since they have additional ingredients to make sure that the final product is still edible and worth the purchase. It really needs the space to absorb that heat and increase in size as it bakes. Depending on the batter or dough, the reaction of heat produces certain result, that’s why we get a pie, cake or cookie. The very limited head room is seen in some deck ovens with materials that can absorb and retain heat for a long time. This type of oven is made for more products to come out during baking even though it has limited space (usually it has more space in other areas); and it does provide the capability to ensure ‘even’ heat.  A normal-sized oven has three racks, the middle rack is where you bake most products and the lower, mostly for pies. 

Adoree:  Yes, oven size matters.  Under normal circumstances, it is not advisable to bake cakes using a toaster oven because it is too small.  Doing so will brown the top while the center is still liquid.  It is ideal that there is enough space around the item you are baking for the hot air to circulate in, so you end up with an item that is evenly browned.  Big ovens, or should I say, institutional-sized ovens have a more limited head space but they are usually deeper and wider so they still have enough space for the air to circulate in.

Q: How do I prolong the life of my oven?  I just got one recently and want it to last longer than most.  Let me know, please, Jun Jun and Adoree?  (Dorothy of Manila)

Jun Jun: The best way to prolong its shelf-life is to use it. However, when baking food that you know will drip on the floor, have some tray or foil to catch that. Make sure to clean up whenever you smell something burning in the oven.  See that the oven is in check every year to ensure that it is still functioning correctly. Lastly, please don’t forget to read the manual before you start baking. This will safeguard its use and will provide us important guidelines on proper usage. 

Adoree: Just like any item, we have to take good care of our oven by cleaning it regularly after each use.  Do not use harsh cleaners so you do not scratch the surface of the oven.  It is also advisable to have your oven serviced by the manufacturer every so often.  This is to determine that it is functioning well.

Q: Is my oven in the right temperature?  How do I make sure of that?  A lot of baked products seem to be dependent on oven temperature.  I also noticed that the temperature goes down as soon as I bring in whatever I am suppose to bake.  (LynLyn of Malabon)

Jun Jun: Having an oven thermometer will make sure that you have the right temperature. The brand of the thermometer is also very essential to get a very accurate reading.  High heat brings out a different texture and consistency on a baked product. Depending on what you are making,  oven temperature is critical, like pie dough, biscuit and laminated dough which need high oven temperature and the others which would work best with just medium temperature at 325-350F.  While temperatures go down due to cool air, the recipe that has been tested will not have a big effect since in five minutes the heat returns to what it is suppose to be.  If the oven door is kept ajar, then air contained in the mixture will not expand and make the item rise. 

Adoree: Yes, you are correct in saying that the oven temperature can make or break your product. It is important that your oven is preheated and once you put in the item, the oven has to be in the temperature specified in the recipe. Having an oven temperature inside the oven will ensure the accuracy of temperature. And when you put in the item in the oven, be sure to close the oven door at once so that the temperature does not fluctuate. 

Q: Is a turbo broiler a type of oven? What can be baked on it? I bake chicken and pork spareribs in it? (Lourdes of Quezon City)

Jun Jun: Yes, it is an oven since it is an enclosed area with heat. However, it has a convection fan inside so that heat can move well in a small area. Mixtures with a lot of air inside cannot survive the air movements, hence, losing the air bubbles which result to having no volume on the final product. Brownies, bars, butter and coffee cakes can be baked in a turbo broiler. 

Adoree: Yes, turbo broiler can be used for baking, but only for items that are not fragile like cookies, bars, brownies, and pies.

Q: Can I bake anything in a convection oven? Please let me know since my chiffon cake didn’t rise and had a very thick layer of cake at the bottom. (Myrna of Manila)

Jun Jun: Not everything can be baked in a convection oven. Most savory items can be baked there but anything that has air in ‘bubble’ form will just burst and blend with the hot air in the mixture. Look into your oven; it might have a selector that can turn the convection off so you can bake anything in it now. Selector wise, make sure that the drawing has two lines on the top and at the bottom of it. 

Adoree: Fragile cakes like chiffon, sponge, angel cakes, and souffles cannot be baked in a convection oven because they will collapse due to the air blown by the fan inside the oven.  You can still bake items like cookies, bread, bars, pies and coffeecakes using your convection oven.

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