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does anyone know how much lower the temp should be when using a fan oven to bake when the recipe doesnt give a fan oven temp?
im using a fan oven in my new house but i just cant get on with it - recipes that ive perfected over the years are now turning out overcooked, dried up and in some cases not risen - seem to have cooked to fast.
any advice greatfully received!
thanks
sue
The usual advice is to reduce the temperature by 10C.
Note also that the position of the dish within the oven is less important. With a non-fan oven, you might place the dish at the top of the oven for it to cook faster, and lower down for a slower cook. In a fan oven, all parts of the oven will be at the same temperature, so the position doesn't make any difference.
Hope this helps.
Mike
Last edited by Edi Mike (16-10-2011 17:58:06)
When I bought a fan oven I was advised to reduce either the temperature or the cooking time (I think 10% was the figure). This plus the instruction manual gave enough info to get me started. Do persevere: I've found the fan oven brilliant for baking - reliable, and requiring next to no heating up first.
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For a fan assisted oven, reduce the temperature by 20C, so if a recipe calles for example to use oven at 180C , turn the fan assisted oven to 160C.
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