Blodgett R11021 - Manual (Page 10)

Blodgett Combi Cooking Guide
9
If there is too little heat, the leavening
agents do not react and the muffins do not
rise properly. Longer baking times will pro-
duce a muffin with a dry, overbrowned exte-
rior and a gummy interior, or exhibit
"exploding" when the heat finally reaches
the interior. The rising interior splits open
the fully set exterior and the muffin
explodes. Use a higher temperature to allow
the muffin to rise quickly. You may need to
reduce the temperature for the second half
of the baking time so the fully risen muffins
do not overbrown while they set up. Some Common Baking Problems &
What Causes Them
Muffins have a tendency to lean to one side
because of the air currents in a convection
oven. If you experience this problem, try
preheating the oven an extra 50°F/30°C,
load the product quickly and turn the oven
off for 5 minutes. Turn the oven back on at
the normal convection oven baking temper-
ature and bake until done (this allows the
muffins to develop some structure before
being blown around).
Light batters for cakes that blow to one side
or exhibit severe rippling can be handled in
the same manner as the muffins.
Over-browning around the pan's edges is
generally an indication the temperature is
too high for that product or load (increasing
the load in an oven will change the air flow,
which sometimes causes overbrowning). Try
reducing the temperature 25°F/15°C, spread
the load more evenly in the oven, or bake in
smaller batches.
The top shelf browns faster than the others.
Air is circulated around a baffle at the back
or one side of the oven (the fan draws air in
from the center). Freshly reheated air from
the top of the baffle (in ovens with a rear-
mounted fan) hits the top pan first. Radiant
heat from the top of the oven also con-
tributes to faster browing on the top shelf.
This is typical of convection ovens. Either
allow more space between the top of the
oven and the uppermost pan or remove the
top pan earlier than the others.
Muffins are too dark, gummy on the inside,
do not rise properly, or "explode" halfway
through baking. Muffins are chemically leav-
ened with baking powder and baking soda.
SPECIAL TIPS & TECHNIQUES