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,
The charts are a guide only, giving approximate cooking temperatures and times. To suit person- al 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
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 char- acteristic 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.
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