My three favorite roasting methods are traditional, fan controlled, and fan assisted.


General settings are the most common and basic settings. This means that both the top and bottom elements can heat the stove without a fan. When using this setting, remember that most of the heat in the oven is at the bottom and top. So if you're baking multiple pans of cookies or layered cakes on different racks at the same time, swap them out halfway through the baking process so they cook evenly in the same amount of time.

fan forced

When you use fan speed, the fan in the back of the oven evenly distributes the heat from the elements around it. This means that when this setting works effectively in your oven, you don't need to swap or move trays of cookies or cake layers during cooking to ensure even cooking
and tanning as you would with the traditional setting.

fan assistance

This arrangement works like a forced ventilation fan, but it is the top and bottom elements of the oven that heat the oven, not those behind the fan. Again, it is the fans that dissipate the heat around the stove. The advantage of this arrangement is that the food is heated directly from above and below (crisp and browned), plus forced air (cooks the food evenly). This is a good setting for baking at relatively high temperatures (180°C and above) for relatively short periods of time, such as B. when baking cakes, pastries, cookies and scones.

Adjust the oven temperature to the settings
If you are using convection or convection settings, you will need to make fine adjustments to the temperature and/or cooking time. The reason for this is that the fan makes the oven work more efficiently (because the air in the oven circulates through the fan, the temperature doesn't get higher, it's just more intense and bakes faster.) So you have to bake shorter or the oven temperature slightly reduce.

As a rule of thumb, I've found that it's best to lower the temperature by 20°C (e.g. if the recipe calls for the oven to be preheated to 180°C, you'll need to set the temperature to 160°C convection). simplest setting to allow more intense heat. I would then bake for the recommended time, checking 5 minutes before the end of cooking. Be sure to note these adjustments in your recipe next time.