Keep burning cookies in new Wolf oven- help!

[Anonymous]

You need to get an oven thermometer and also follow the instructions for the cookies. If the instructions are not telling you to use convection, then don’t use that mode.

[Anonymous]

Anonymous wrote:We have a new Wolf oven. This is my third time burning cookies. Recipe calls for 350 for 14 minutes. At 7 minutes at 325, the bottoms are burnt, tops are brown, and insides are not cooked. I put it on convection. Any ideas? Not sure what I'm doing wrong.
Thanks.

Convection- put in after reheated, 25 degrees less, 10% less cooking time. Works on our GE ovens. Convection or regular also has a factor of which baking sheet is used and the rack position. Usually raide the bottom rack whether it's a 2 or 3 rack oven.

You've adjusted temp and did 3 batches so I would get a service call on the new Wolf oven. Something is off and it doesn't sound like you.

[Anonymous]

I have Thermador professional ovens and use the convection bake setting for cookies and they are fine.

I'd pull out your owner's manual and see what it says - my manual says that the type of pans/sheets you use can affect baking time as well as temp and time adjustments. If your pans and sheets are dark nonstick, you will need to shorten your bake time. For cookies I use the triple ply air sheets that you can get at William Sonoma/Sur La Table.

[Anonymous]

Pay attention to the guidance in Gourmet Mode relative to the number of cookie sheets you're using at one time. The directions are adjusted to compensate appropriately.

[Anonymous]

Anonymous wrote:Convection is not a good idea for cookies.

Your oven might need calibrated. Read the manual.

You mean it might need to be calibrated.

[Anonymous]

Hilarious when people buy expensive stuff and can’t or don’t know how to use it. Meanwhile cookies in my GE stove come out perfectly every time.

[Anonymous]

Anonymous wrote:Hilarious when people buy expensive stuff and can’t or don’t know how to use it. Meanwhile cookies in my GE stove come out perfectly every time.

It takes time to figure out a new oven's quirks. My GE oven is off by 25 degrees, which I learned by using an oven thermometer. OP is learning her new oven. She'll figure it out in due time.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Convection is not a good idea for cookies.

Your oven might need calibrated. Read the manual.

You mean it might need to be calibrated.

Sorry, my dialect of American English allows for the omission of the helper infinitive.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Hilarious when people buy expensive stuff and can’t or don’t know how to use it. Meanwhile cookies in my GE stove come out perfectly every time.

It takes time to figure out a new oven's quirks. My GE oven is off by 25 degrees, which I learned by using an oven thermometer. OP is learning her new oven. She'll figure it out in due time.

The same here. The GE ovens have a setting to adjust the offset. If it is off by 25 degrees, using convection will burn things.

[Anonymous]

OP here- thanks for all the replies- the oven came with our new home- I never would have picked out such an expensive one. It's the kind with the red knobs- I don't see anything about how it would ask you how many racks you are using- maybe that's with a digital model?
My friends who are both bakers also said to NOT use nonstick pans so I will be ordering some new sheet pans to try.
I will also buy a thermometer to put in the oven.
Hopefully I will figure it out soon!

[Anonymous]

Turn it down. More than you think. Mine I turn down 50 degrees and bake for 2/3 to 3/4 the time.

A convection oven IS an air fryer, keep in mind.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I think my wolf runs hot. I use the suggested recipe temp for cookies but start checking a few mins before the lowest time the recipe suggests (so i check at 7 mins if the recipe says bake for 9-11). I also find subsequent batches cook faster, so by the time I get to the third sheet of cookies, I really have to watch them.

Are you using the same cookie sheet for all your batches? If so , the faster bake times are because the sheets are already warm/hot. Check the temp. I thought my electric wolf was hot but it turns out that my prior gas oven was always under temperature

I use the cookie sheets after they have cooled enough to remove the cookies, but they are still warm to the touch. Maybe that's it!

[Anonymous]

Anonymous wrote:Hilarious when people buy expensive stuff and can’t or don’t know how to use it. Meanwhile cookies in my GE stove come out perfectly every time.

This is the Food, Cooking, and Restaurants forum. Take your negative energy to the Family Relationships forum where it belongs!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think my wolf runs hot. I use the suggested recipe temp for cookies but start checking a few mins before the lowest time the recipe suggests (so i check at 7 mins if the recipe says bake for 9-11). I also find subsequent batches cook faster, so by the time I get to the third sheet of cookies, I really have to watch them.

Are you using the same cookie sheet for all your batches? If so , the faster bake times are because the sheets are already warm/hot. Check the temp. I thought my electric wolf was hot but it turns out that my prior gas oven was always under temperature

I use the cookie sheets after they have cooled enough to remove the cookies, but they are still warm to the touch. Maybe that's it!

I bake A LOT of cookies. What I normally do is have at least 2 pans for baking. Take one tray out, put the other one in, take the warm tray and leave it out on the deck (which you can do now that it's cooler outside). By the time the next batch of cookies is done, your tray is nice and cool and can be used again.

In your case, I would definitely check the oven temperature using an oven thermometer, but it could just be that you're using convection which makes the oven run hotter than it otherwise would, using dark colored pan, which also makes the cookies bake faster, and using warm trays, which doesn't help anything. You could just test this out if you have some dough left (cookie dough generally freezes really well. Portion first and freeze on a tray, and store in freezer ziploc bags). Knock down the oven temp by 25 degrees for using convection, and another 25 for using dark colored pans. Or use regular baking mode and turn down the oven by 25 degrees.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think my wolf runs hot. I use the suggested recipe temp for cookies but start checking a few mins before the lowest time the recipe suggests (so i check at 7 mins if the recipe says bake for 9-11). I also find subsequent batches cook faster, so by the time I get to the third sheet of cookies, I really have to watch them.

Are you using the same cookie sheet for all your batches? If so , the faster bake times are because the sheets are already warm/hot. Check the temp. I thought my electric wolf was hot but it turns out that my prior gas oven was always under temperature

I use the cookie sheets after they have cooled enough to remove the cookies, but they are still warm to the touch. Maybe that's it!

I bake A LOT of cookies. What I normally do is have at least 2 pans for baking. Take one tray out, put the other one in, take the warm tray and leave it out on the deck (which you can do now that it's cooler outside). By the time the next batch of cookies is done, your tray is nice and cool and can be used again.

In your case, I would definitely check the oven temperature using an oven thermometer, but it could just be that you're using convection which makes the oven run hotter than it otherwise would, using dark colored pan, which also makes the cookies bake faster, and using warm trays, which doesn't help anything. You could just test this out if you have some dough left (cookie dough generally freezes really well. Portion first and freeze on a tray, and store in freezer ziploc bags). Knock down the oven temp by 25 degrees for using convection, and another 25 for using dark colored pans. Or use regular baking mode and turn down the oven by 25 degrees.

Thank you for laying all this out so thoroughly!