History1 min ago
fan ovens
3 Answers
Can anyone settle an argument I have with my wife? I claim that fan ovens cook/bake the outside of food quickly leaving the centre not fully cooked. I suggest either an initial lower temperature or physical protection of the food containers from the fan. Any thoughts?
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The fan assisted oven I`ve used for the last 10 years seems to me to behave like a conventional gas or electric oven, ie it`s hotter at top than bottom despite the theory. Cooking instructions for fan ovens usually recommend a temperature setting of 20 deg C less than for conventionals. Roasting meats I usually use 155 C, & cook for an extra 1/2 to 3/4 hr than the mins per pound + 30 min timings given. This method cooks the centre without charring the outside I find (even makes good crackling with the right joint). However, a lot of recipes do recommend loosely covering with foil if the outside is obviously overdoing.
Yeh peripathetic you are right.
I have a fan oven and always reduce temp by 20C when cooking anything.
Like say if dont then it is burnt on outside then cold in middle-it plays havoc with my garilc bread!
Fan ovens are hotter, so like say imagine turning a normal up by 20C and you would get the same effect.
I have a fan oven and always reduce temp by 20C when cooking anything.
Like say if dont then it is burnt on outside then cold in middle-it plays havoc with my garilc bread!
Fan ovens are hotter, so like say imagine turning a normal up by 20C and you would get the same effect.
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