I'm planning on baking some of the cookies in your holiday cookbook edition for 2004. I would like to use the convection bake option on my oven. How would I adjust for temperature? Also, is it true that I do not have to rotate the pans during the baking process using the convection method?
I have baked a number of cookies in convection both in the Test Kitchen and at home. The general rule of thumb is to reduce the temperature by 25 degrees and bake it for the time in the recipe. You do not usually have to rotate the pans however it is always a good idea to keep an eye on them. If you are baking 3 racks at a time you may need to switch and rotate the top and bottom trays halfway through if the edges are getting too brown. The pan in the centre will be fine.
Heather Howe
Test Kitchen Manager
Canadian Living Magazine
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