"Paul Giverin" > wrote in message
...
> I've recently bought a new oven to replace my ageing oven which had
> dodgy thermostat and was running so hot that it made baking anything
> very difficult.
>
> I made sure that my new oven had a wide range of functions, particularly
> the ability to turn the fan off because I had read that a fan oven
> wasn't best for baking. So now I can chose to use top and bottom heat or
> to use the "circotherm" fan function.
>
> The question is, is it really better to bake without the fan or are fan
> ovens better for some types of baking?

I use the convection setting for all my baking. I think it is especially
good for bread and pizza. I would start with the convection on and see how
your oven functions. Since it sounds like true convection, you can probably
lower the temperature by 25F. For non-baked goods like casseroles, you can
probably skip pre-heating.