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Cooking with a fanned oven
As this is a high efficiency oven,
you may notice the emission of
steam from the oven when the
door is opened. Please take
care when opening the door.
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
than a conventional oven, so conven-
tional recipe temperatures may have
to be reduced. Please refer to the
conversion chart.
Pre-heating is generally not necessary
as a fan oven warms up quickly.
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.
Notes:
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 point
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 reduced, which is due
in part to the lower oven temperatures,
and will help keep cleaning of the
oven to a minimum.
Because a fan 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.
26
USING THE MAIN OVEN