Oven Question.

[Andy in Sig]

I just read in a cookery book that if you have an oven that chucks hot air around then you should reduce temperatures a bit and extend times a bit from those given in recipes. As the advice stands the "a bit" bit is about as useful as a chocolate tea pot. Is there some sort of formula for the adjustments to be made?

 

[threebikesmcginty]

For a fan oven reduce temp by 20 degrees C.

 

[Andy in Sig]

Thanks. I suppose the increase time bit is just a matter of until things look done. This could give a whole new lease of life to my scones.

 

[Aperitif]

If you cook bacon in the oven Andy, you need 6 degrees of separation...

 

[snapper_37]

You can either reduce the cooking time or the cooking temp. I would suggest a 10 degree reduction but leave time the same. Info can't really be more specific on labels as fan assisted ovens vary according to manufacturer.

TBH, it's a case of suck it and see Oh and pass a scone when done please.

 

[snakehips]

You could get a feel for this by reading and comparing the cooking instructions on packets of ready prepared food such as quiche , meat/fish pies etc. They normally give temps and times and include a fan assisted column.

Snake

My Library

 

[GrumpyGregry]

Fan ovens. They have minds of their own. Our new one cooks perfectly only if you ignore the required temperature reduction.

 

[SavageHoutkop]

It's supposed to be 10 in my memory, but as things stand individual ovens vary widely anyway (especially in terms of hot or cold spots!); most things won't care too much with a 10 degree variation... (eg 180 deg c; 10 deg is only about 5%)
I think it does dry (eg) roasts out faster though; you might want to cook things with lids on.

 

[swee'pea99]

I'd go along with 10-ish - 20 seems excessive. If it says 170, go for 160, erring slightly under rather than over, and keep the time as per the recipe.

 

[threebikesmcginty]

Last time I offer any advice - looks like it was half-baked.

 

[wafflycat]

+1

 

[Andy in Sig]

It's supposed to be 10 in my memory, but as things stand individual ovens vary widely anyway (especially in terms of hot or cold spots!); most things won't care too much with a 10 degree variation... (eg 180 deg c; 10 deg is only about 5%)
I think it does dry (eg) roasts out faster though; you might want to cook things with lids on.

My scones have been a bit dryish. I think I shall hereby declare the scone as the international standard by which all things ovenish are calibrated. This is logical because when you think about it scones have been causing difficulties since the days of Alfred The Great.

 

[swee'pea99]

My scones have been a bit dryish. I think I shall hereby declare the scone as the international standard by which all things ovenish are calibrated. This is logical because when you think about it scones have been causing difficulties since the days of Alfred The Great.

And will no doubt continue to do so, particularly in terms of pronunciation, given the extraordinary popularity of the utterly false practise of rhyming with the quite unrelated word 'stones' rather than with the correct = 'Fonz' - star and leading light of the entertaining and wholesome American teen entertainment, Happy Days.

 

[Andy in Sig]

I'm northern and hence my English is more Anglo-Saxon than the half-baked French from south of Watford, so scones (=stones) it is. Yah boo sucks etc.

 

[swee'pea99]

I rest my case. Barbarians everywhere you look....