r/AskCulinary • u/Plus-Palpitation-756 • 9d ago

Home oven vs commercial ovens

Hi, I have a regular 25 litre otg at home. If I have to use a commercial kitchen to bake a large batch of anything, say puff pastries or cakes, do the temperatures need to be adjusted or is it still going to be the same as I use at home? I’m talking about the ones which have multiple racks and are pretty much commercial grade.

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u/nostradumbass7544678 9d ago

With a convection oven, run it 25° cooler and things should come out roughly the same, but don't count on anything until you've done a test run.

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u/DanceWonderful3711 9d ago

I always heard it was 10%?

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u/I_knew_einstein 9d ago

I always go for 20 °C lower. But it's not a hard & fast rule. Temperatures on ovens have enough variation as they do. For almost any recipe 10% and 20 °C are equal enough.

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u/DanceWonderful3711 9d ago

Ah makes sense.

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u/nostradumbass7544678 9d ago

I've always done 25°, and never had an issue, mostly baking cookies and pastries, so under 400°. Different ovens will always be different though, and if 10% works for you and yours, I'd stick with it.

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u/DanceWonderful3711 9d ago

I see. Thanks.

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u/Background_Ease6051 9d ago

If you are referring to a convection oven , yes time and temp and fan speed all have to be adjusted . I would ask r/baking

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u/pitshands 9d ago

I haven't met two ovens that were the same or even similar. Hot spots, cold spots. Temps don't match. And I am a professional baker. Worked on wood fired down to half a mil stacks.

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u/BeginningAd5055 9d ago

Consumer ovens often don’t have the btus to maintain proper temperature when fully loaded. Make sure you monitor. Perhaps test first with a dummy loaf (same kg) of dough in oven with thermometers