Electric fan oven.

gerad_way

Has anyone got any tips on how to best use my fan oven for making cakes. My cakes were always moist and light but since using this oven they have become drier. What am I doing wrong????;)

misskool

lower the temperature by 10-20C, I have a vicious one and reduce it by 30C.

Shoten the cooking time by 3-4 minutes as well. It's mostly getting to know how your oven is going to work.

Pitlanepiglet

When I had one I was told to reduce the temperature by 10 degrees and to reduce the cooking time by 10 minutes in each hour.

thriftlady_2

I presume you are reducing the temperature by 20 degrees?

If so I'm not sure what else to suggest. I have been using fan ovens for 15 years and always had good results with my baking.

Butterfly_Brain

I could never get cakes to rise in my fan oven despite trying everything so I bought a conventional one - evidently according to the manufacturers a fan oven is not good for cakes using the whisking method , which rules out sponge cakes

mudgekin

I ended up through trial and error reducing mine my 20 degrees and keeping checking how it looked from 10 mins before the end of the cooking time. I think it is very dependant on the type of cooker. My new zanussi is much hotter than my old cooker with a fan oven was. Never had a problem with sponges or any other baking since.

carbonel

I had the same problem when I changed from a conventional oven to a fan oven - it was vicious and burnt everything. Over time I have got used to it and as other posters have said, reduce temperature and/or cooking time. However, it still manages to turn the top layer of a fruit cake into a post nuclear wasteland:eek: .
My answer to that one is to only cook fruit cake in November and December, cut the top off and cover with marzipan and icing......tada....Christmas cake:rotfl: It helps if you also add booze! Then nobody cares anyway:D .

Cullumpster

Does anyone elses oven take about 3 weeks to cool oven chips what is all that about?