thaipod Posted August 27, 2012 Share Posted August 27, 2012 I have a SMEG fan forced oven and would like to know what is the purpose of the fan . Is it to cook faster ,when do you use it and what recipes, defrosting , etc.. Thanks in advance Link to comment Share on other sites More sharing options...
bkkjames Posted August 27, 2012 Share Posted August 27, 2012 (edited) I believe the correct term is convection oven. have you tried google? Edited August 27, 2012 by bkkjames Link to comment Share on other sites More sharing options...
aussie11950 Posted August 27, 2012 Share Posted August 27, 2012 Fans are sometime used in microwave ovens to distribute the microwaves. If it says"fan forced" it could be a combined microwave/convection oven. The rating plate should say how many watts if it also has a convection function. You could use recipes for normal and microwave ovens if this is the case. Link to comment Share on other sites More sharing options...
thaipod Posted August 27, 2012 Author Share Posted August 27, 2012 Its actually a normal wall oven with a fan not a microvave Link to comment Share on other sites More sharing options...
David006 Posted August 27, 2012 Share Posted August 27, 2012 I believe the correct term is convection oven. have you tried google? actually convection is natural transfer of heat, fan assisted or forced ovens aid/speed up convection. ..ie spread the heat more evenly. fan ovens are said to be more efficient for this reason..had a commercial muffin oven which was fan forced very efficient! Have a toaster oven now lol ..leave the fan on all the time when roasting etc.. Top down heat ie grilling is probably better without the fan.. 1 Link to comment Share on other sites More sharing options...
manarak Posted August 27, 2012 Share Posted August 27, 2012 Its actually a normal wall oven with a fan not a microvave The fan distributes the heat more evenly inside, so food cooks more quickly and evenly. Link to comment Share on other sites More sharing options...
FOODLOVER Posted August 27, 2012 Share Posted August 27, 2012 Thirty percent faster, causes baked goods to rise more and less pronounced hot spot. Great for oven searing at high temp such as prime rib to start and then lower heat. Standard in pro kitchens. Makes a great yard bird as well. Link to comment Share on other sites More sharing options...
paulchiangmai Posted August 27, 2012 Share Posted August 27, 2012 Once you have used a fan forced oven you will never go back to any other type. Link to comment Share on other sites More sharing options...
kennedy Posted August 27, 2012 Share Posted August 27, 2012 When cooking with the fan,lower the temp called for in a recipe. Link to comment Share on other sites More sharing options...
TheWalkingMan Posted August 27, 2012 Share Posted August 27, 2012 I have seen some recipes which give different temps/times for the type of oven used. Link to comment Share on other sites More sharing options...
RabC Posted August 28, 2012 Share Posted August 28, 2012 I lower the temp indicated for a normal oven by 20 DegC but keep the cooking time. Link to comment Share on other sites More sharing options...
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