When to use convection/fan bake vs bake
Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? What effect does each have and what are the advantages and disadvantages of both?
Best Answer
To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)
The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature.
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Quick Answer about "When to use convection/fan bake vs bake"
Convection Bake is best for browning, roasting, and quick baking. The convection bake circulates air, which results in a steady, dry temperature. This means that foods will cook faster and the surface of foods will be dry. While these settings make for a delicious roasted chicken, your cake may not fare so well.Is fan or convection better for baking?
Is a fan oven better than a conventional oven? Circulated air transfers heat faster than still air, making fan ovens more energy efficient. Not only will this reduce your carbon footprint, but it will also reduce the size of your bills as well.Should I use fan bake or bake?
When using ovens with both fan-forced and conventional settings, it is best to use conventional when you are baking long and slow (like for cakes) and fan-forced for fast cooking at high temperatures.When should I not use convection bake?
The fan becomes a liability around delicate foods that start out as batter and set while cooking. Blowing air on these foods can create lopsided results. Don't use convection when making these foods: Custards and flans.What is fan bake best for?
The fan oven ensures a faster and homogenous cooking leaving food out fragrant and more humid inside. The static oven, instead, produces a slower and more delicate cooking, ideal for obtaining well cooked and dry even inside dishes.When to use convection/fan bake vs bake
More answers regarding when to use convection/fan bake vs bake
Answer 2
To add to the excellent answer already provided, I will just point out that the only times I have ever needed to turn the fan off on the connection oven was when baking something fragile. For example phillo dough.
Answer 3
I use my oven so often and I like baking, I use fan when I bake biscuit, but not for cake baking. When I bake pies I feel is more dry if I use the fan, so I still wonder what is the best way!!!
Answer 4
We have a new JGB700 and we have used the convection mode for cooking everything since we bought it, with wonderful results! The oven automatically adjusts the temp to accommodate for the convection cooking difference, so we don't even think about it. Very convenient, and we haven't had anything dry out. Chocolate chip cookies, cupcakes, and a bundt cake all came out great. The french fries and pizza are amazingly good in this mode!
Answer 5
I am not a fan of convection bake, Everything I have baked turns out overdone and dried out. The last two pies I baked, the crust was way too dark. This is a brand new LG oven.
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