The quality of the pastry depends on the oven, which is why experienced bakers like Guy Allan Davis always inspect their equipment. There are two kinds of ovens typically available to bakers.
Conventional ovens heat your pastry from below. They have a heat source at the bottom of the chamber. The source uses air to cook the food. Conventional ovens are the most popular type of ovens that you can find in the kitchens today. Most recipes assume that you will be creating them in a conventional oven.
Some ovens can’t fit large pans, which is why if you are working with an oven for the first time you need to make sure that your pans will fit into it.
Most ovens come in two sizes, twenty-seven inches, and thirty inches. Some upscale kitchens may have thirty-six-inch ovens that can fit multiple cookie sheets and pans with large cakes. If you are baking a lot, such an oven may save you a lot of cooking time, which in itself can make it worth the investment. When looking for a new oven, feel free to take your pans with you to a store and see how they fit into different kinds of ovens. This will help you get a better feel for different models and decide on an oven that is suitable for you and maybe even a professional baker like Guy Allan Davis.
Guy Allan Davis 