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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.
Main Oven - Fan Oven
Cookery Notes
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.