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Fan ovens - is a 20°C lower temperature always valid?

Convention dictates reducing standard oven temperatures by 20°C when using a fan oven. This makes tolerable sense for moderate temperatures and cooking times but for slow cooking at low temperatures it appears to be illogical. The effect of more efficient fan-assisted heat transfer must become irrelevant after an hour or two, and if a recipe suggests 110°C then setting a fan oven to 90°C (below boiling point) could give very different results. Should we correct for this?
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Categories: Domestic Science.

Tags: cooking, Ovens, Food_safety.

 

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 Georg says:

Yes,

You are right.

Georg

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Tags: cooking, Ovens, Food_safety.

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posted on 2011-01-11 14:54:28 | Report abuse

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 petethebloke says:

Try 10% instead of 20 deg?

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Tags: cooking, Ovens, Food_safety.

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posted on 2011-01-11 16:35:20 | Report abuse

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