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Fanned Oven Guide
Conventional
temp (˚C)
‘A’ Efficiency oven -
Fanned (˚C)
Gas mark
100
110
130
140
150
160
180 - 190
200
220
230
250
100
110
120
130
140
150
160
170
180
190
200
1/4
1/4
1/2
1
2
3
4 - 5
6
7
8
9
● Some adjustment will have to be made to conventional
cooking temperatures.
● The table below shows conventional cooking
temperatures, fanned temperatures and gas marks.
For optimum results using the fanned oven setting,
conventional temperatures need to be converted to the
fanned oven temperatures.
● For example and item which would cook at 180˚C will
now cook at the fanned oven temperature of 160˚C.
● This is a high efficiency oven, you may notice an
emission of steam when the door is opened.
● When cooking chilled or frozen foods, use the
recommended cooking times and temperature on the
packaging. Always make sure the food is piping hot
throughout before serving.
● There are no zones of heat, and no flavour transfer
when using a fanned oven - allowing you to cook a
greater variety of foods together.
● If you are cooking on more than one shelf, you may
need to slightly increase the cooking time.
● Always make sure that there is enough space between
dishes, to allow food to rise, and to air to circulate.
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