Cooking with a fanned oven
If you have been used to cooking with
a conventional oven, you will find a
number of differences to cooking with
a fanned oven, which will require a
different approach:
There are no zones of heat in a
fanned 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 items will be cooked
within the same length of time.
Foods are cooked at a lower
temperature (between 10˚C and
20˚C lower) than a conventional oven,
so conventional recipe temperatures
may have to be reduced.
Cooking times will generally be
shorter, by between 5 - 10 minutes per
hour, than those given in recipe books
for conventional cooking.
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. When batch baking foods
that will rise during cooking - eg;
bread, always ensure that enough
space has been left between shelves to
allow for the rise.
Preheating is generally not necessary
as a fanned oven warms up quickly.
When 2 or more shelves are being
used, it may be necessary to increase
the cooking time slightly.
Because the 2 oven shelves are wider
than in many ovens, it is possible to
cook 2 items per shelf - eg; 2 victoria
sandwiches or 2 casseroles. Although
you need to keep in mind the points
from the previous page ‘to help the air
circulate freely’. With careful choice
of dishes and tins, it is possible to
cook a complete meal, and perhaps
something else for the freezer, in the
oven at the same time.
When roasting meats, you may notice
that fat splashing is greatly reduced,
which is due in part to the lower oven
temperatures, and will help keep
cleaning of the oven to a minimum.
Because a fanned oven has an even
temperature throughout the oven, no
shelf positions have been given in the
following Baking Guide, and there is
no need to interchange dishes onto
different shelves part way through
cooking as with a conventional oven.
10
USING THE MAIN OVEN
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