ChatterBank6 mins ago
Fan assisted or conventional oven question
What is the general concensus when a recipe book gives you a tempreture but does not state if it is for a fan assisted oven or conventinal oven? I have always assumed that unless otherwise stated tempretures were for conventional ovens hovever having tried three different dishes on this assumption where the food has turned out undercooked I am now unsure. Any ideas? And if you had the choice which is the best way to cook?
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We have a dual control oven - fan or conventional - and always use the fan option now although I don't bake any cakes which I can imagine might prove problematic. . It's fine for roasting, and caseroles. Roast potatoes & veg seem to take about 15-20 minutes less to cook and caseroles can be done on a lower temperature (which means using less power overall). I think the oven temperature guidance shown in recipes is for a conventional oven but as all ovens seem to be slightly different it seems to be a case of remembering how long it took to cook last time!