Using
the
Oven
Cooking
with
a
fan
oven
If you are used
to
cooking with a
conventional oven you
will
find a
number
of
differences to cooking with
a
fan
oven
which
will
require a
different approach:
There are
no
zones
of
heat
ina
fan
oven, the convection fan
at
the
back
of
the oven ensures an even temperature
throughout the oven; this makes it ideal
for batch
baking
- eg; when planning
a party
or
stocking the freezer,
as
all
the items
will
be cooked within the
same length
of
time.
Cooking times will generally be shorter
by
between 5 -
10
minutes per hour,
than those given in reCipe books
for
conventional cooking.
We
recommend preheating the oven
for frozen
or
chilled food and also for
souffles, batter mixtures
&yeast mixtures.
Preheat the oven until the indicator
light switches
off
for the first time; this
will
take between 5 -
15
minutes
depending on the temperature selected.
There
is
no flavour transference in a
fan oven, which means you can cook
strong smelling foods such
as
fish
at
the same time as mild foods - eg; milk
puddings.
The
fan oven may cook foods
at
a
lower
temperature (between 1
O'C
and
20'C
lower) than a conventional oven,
so conventional recipe temperature
may, have to be reduced.
8
To
help
the
air
circulate freely;
• Position the shelves evenly within
the oven and maintain a clearance
from the oven
roof
and base.
• If more than one cooking dish
or
baking
tray
is
to be used on a shelf
leave a
gap
of
at
least
25mm
/
1"
between the items themselves and
the oven interior.
•
Allow
enough space between
shelves for
food
that
will
rise
during cooking.
• Do not place items on the oven
base as this
will
prevent
air
from
circulating freely.
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