Is there a way to adjust baking time and temp to improve the results of baking pastries in a convection oven with very fast fans? We acquired and are testing a Turbofan E28M4 oven and are having problems with, for example, ready-to-bake croissants. In another oven with slower fans, we had good results baking at 340 F for about 15 minutes. In the Turbofan, the outside of the croissants is coming out nicely but the middle is still raw. "Fast" vs...
Originally asked by Ward on Stack Exchange (cooking) (CC BY-SA 4.0).
