Fan Oven Guide
●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 for air to circulate.
Conventional | ‘A’ Efficiency oven | Gas mark |
temp (˚C) | (˚C) | (equiv.) |
|
|
|
100 | 100 | 1/4 |
110 | 110 | 1/4 |
130 | 120 | 1/2 |
140 | 130 | 1 |
150 | 140 | 2 |
160 | 150 | 3 |
180 - 190 | 160 | 4 - 5 |
200 | 170 | 6 |
220 | 180 | 7 |
230 | 190 | 8 |
250 | 200 | 9 |
|
|
|
10