On Mon 02 Jan 2006 03:12:26p, Thus Spake Zarathustra, or was it Vox
Humana?

>
> "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.

I love convection for roasting, but it's been a disaster for baking
anything other than cookies. Everything always burns on top before it's
done on the bottom and in the middle. Dropping the temperature hasn't made
a bit of difference.

--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.