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Since a fan oven heats up more quickly, and generally
cooks food at a lower temperature than a conventional
oven, pre-heating the oven is often unnecessary.
However, foods such as bread, scones, Yorkshire
pudding, do benefit from being placed in a pre-heated
oven.
The charts are a guide only, giving approximate
cooking temperatures and times. To suit personal taste
and requirements, it may be necessary to increase or
decrease temperatures by 10°C.
Because the fan oven cooks so efficiently, we
recommend that when cooking any recipes not
designed for a fan oven, you reduce the temperature
by about 25°C and the time by about 10 minutes in
the hour. If large quantities are being cooked it will be
necessary to increase the cooking time somewhat to
compensate for the extra oven load.
Unless otherwise indicated in the charts, food is placed
in a cold oven, i.e. without preheating.
If food is placed in an already hot oven, the suggested
cooking time should be reduced, depending on the
type and quantity of food being cooked.
It should be noted that at the end of a cooking period
Main Oven - Fan Oven
Cookery Notes
there may be a momentary puff of steam when the
oven door is opened, this will disperse in a few
seconds and is a perfectly normal characteristic of an
oven with a good door seal.
Oven Positions
Since the distribution of heat in the fan oven is very
even, most foods will cook satisfactorily on any shelf
position, but the shelves should be evenly spaced:
To ensure even circulation do not use meat pans larger
than 390x300mm (15ins x 12ins) and baking trays no
larger than 330 x 255mm (13ins x 10ins), these should
be positioned centrally on the oven shelf.
Do not fit shelves upside down.
Never use more than 3 shelves in the oven as air
circulation will be restricted.
Food or cooking utensils should not be placed on
the floor of the oven. To avoid unnecessary clea-
ning, rod shelves which are not in use should be
removed from the oven.
