Quizzes & Puzzles25 mins ago
Fan assisted oven
6 Answers
Just moved into a house with a fan assisted oven.
Problem is it burns everything to a cinder, i cant seem to find a rule for adjusting times. Does anyone have any good tips on reducing cooking times or oven temperature, and which of the two is the better?
Problem is it burns everything to a cinder, i cant seem to find a rule for adjusting times. Does anyone have any good tips on reducing cooking times or oven temperature, and which of the two is the better?
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.not a great help I know but mine has an option for fan or not. I use the fan to heat the oven up quicker but put off for any cooking. Otherwise I think you just reduce the cooking temp by about 20 degrees if if recipe 220 do 200 - also reduce the cooking time but difficult to say by how long. If was pizza say only cook for 8 minutes but maybe need to check a recipe if was for something that takes for example 1hour - often you may fine the times noted.
Hi
Also just moved into a place with a fan oven. Luckily the guide book has most things listed, but as a general rule 10-20 degrees less AND about ten mins per hour of cooking should help. Most things don't need pre-heating either unless doing things that rise (ie. yorkies/cakes etc). If you want times/temps for anything specific post back and I'll see what I can do.
Also just moved into a place with a fan oven. Luckily the guide book has most things listed, but as a general rule 10-20 degrees less AND about ten mins per hour of cooking should help. Most things don't need pre-heating either unless doing things that rise (ie. yorkies/cakes etc). If you want times/temps for anything specific post back and I'll see what I can do.
No probs.
Have to disagree with halving the temperature, imagine tucking into a nice rare chicken! Just found this:
http://www.deliaonline.com/cookery-school/equi pment/ovens-and-oven-equipment,88,AR.html
Bit of trial and error I guess - is there something you cook regularly that you'd know how it is going throughout so you get a feel for it? Roast potatoes for example.
Have to disagree with halving the temperature, imagine tucking into a nice rare chicken! Just found this:
http://www.deliaonline.com/cookery-school/equi pment/ovens-and-oven-equipment,88,AR.html
Bit of trial and error I guess - is there something you cook regularly that you'd know how it is going throughout so you get a feel for it? Roast potatoes for example.
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