We have one of those Turbo ovens, kitchen doesn't have a regular oven, and wouldn't use it much anyway. My Thai partner has started baking cakes in the turbo, however they always seem to come out a bit "wet". The cake is fully cooked no doubt about that, but I'm wondering if anyone else has the same problem? The Turbo only cooks from the top, but it does have a fan that distributes the hot air, pretty much the same as a regular oven would do.

 

There are two different kinds. Halogen and heated metal ring. Which one is yours?

Have a metal ring one here, with no issues.

It might help if you had one of those extender rings that create a larger oven capacity; that also has the effect of moving the heat source further away from the top of the cake, allowing it to cook more evenly.

Apparently it's possible to cook bread and cakes in a rice cooker; maybe that'd work better? (Possibly for cooking just the bottom of a cake, if the turbo oven undercooks that.)

1 hour ago, onebir said:

Apparently it's possible to cook bread and cakes in a rice cooker; maybe that'd work better? (Possibly for cooking just the bottom of a cake, if the turbo oven undercooks that.)

Not undercooked, just a bt soggy.

On 10/8/2020 at 8:53 AM, Eindhoven said:

There are two different kinds. Halogen and heated metal ring. Which one is yours?

Have a metal ring one here, with no issues.

It might help if you had one of those extender rings that create a larger oven capacity; that also has the effect of moving the heat source further away from the top of the cake, allowing it to cook more evenly.

Everything you state I agree is correct, I have had both types, ie metal ring and Halogen and I have succesfully made Rich Fruit cakes etc. 

 

The only advice I can suggest is that the oven is up to full working temperature before putting in the cake mix and its very important to have the mix on the lower grill stand so air etc can get under the cake.

 

As the cake someimes can get to close to the top I have also reduced the temperature and exteded the time and also placed some foil over the top of the cake (once risen)  to prevent the cake burning.

 

Equally using the extender ring helps a lot, but I found not really neccesary and of course do not have the mix overwet to begin with, good luck!

 

 

OP, you don't state if your cake recipe ever worked well in lets say a regular oven.

 

2 hours ago, giddyup said:

Not undercooked, just a bt soggy.

I have the same problem cooking pies. Mostly fine but the bottoms are soggy if I don't turn them over.

2 hours ago, giddyup said:

Not undercooked, just a bt soggy.

I haven't tried baking in a rice cooker, but they do heat from below, so should be less prone to this. They might leave the top undercooked though (& I think some recipes call for turning the loaf over).

 

Can't hurt to try if you've got one lying around.

15 hours ago, hugocnx said:

OP, you don't state if your cake recipe ever worked well in lets say a regular oven.

 

Don't have a regular oven as I stated in my original comment.

3 hours ago, giddyup said:

Don't have a regular oven as I stated in my original comment.

So maybe then you just don't know if your recipe will 'ever' be good.????

Is the bottom of the cake raised up so the heat blows under. I don't have one so I am just shooting in the dark.

1 minute ago, bunnydrops said:

Is the bottom of the cake raised up so the heat blows under. I don't have one so I am just shooting in the dark.

Yes, it sits on a grill. I just think the mixture was too wet, she'd added a couple of very ripe bananas which just made too much liquid.

It's called an air fryer.

 

4 minutes ago, salsajapan said:

It's called an air fryer.

 

What is?