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Main Oven - Fan Oven

Cookery Notes

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 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 cleaning,

rod shelves which are not in use should be removed

from the oven.