If you have ever followed a recipe precisely and ended up with over-browned tops or an undercooked centre, the culprit might be your oven type. Fan ovens and conventional ovens behave quite differently, and most recipes are written for one or the other.
How They Differ
Conventional oven (static/radiant heat):
Heat elements are at the top and bottom (or just the bottom). Heat radiates from these elements, creating hot and cool zones throughout the oven. The top of the oven is typically hotter than the bottom.
Fan oven (convection/fan-assisted):
A fan circulates the hot air throughout the cavity, distributing heat more evenly. Food cooks faster and more uniformly. There are fewer hot spots, and multiple trays of food cook more consistently.
Adjusting Temperature
When converting a recipe written for a conventional oven to a fan oven:
- Reduce the temperature by 15–20°C (about 25°F).
- 180°C conventional → 160–165°C fan
- 200°C conventional → 180°C fan
When converting from fan to conventional:
- Increase the temperature by 15–20°C.
Adjusting Time
Fan ovens typically reduce cooking time by 10–15%. Check for doneness 10 minutes earlier than the recipe suggests.
What Fan Ovens Are Better For
- Roasting meat and vegetables: Faster browning, crispier skin.
- Baking multiple trays of cookies: More even results.
- Drying and dehydrating: Excellent air circulation.
What Conventional Ovens Are Better For
- Delicate bakes: Soufflés, some custards, and gentle pastries can collapse or dry out in a fan oven.
- Bread: Some artisan bakers prefer conventional heat for crust development.
- Anything that should be moist: The fan can sometimes over-dry delicate cakes.
Recipe Language
Recipes will often indicate which type they're written for: "Bake at 180°C/160°C fan" or "350°F/Gas Mark 4/Fan 320°F". When only one temperature is given, assume it's for a conventional oven unless the recipe is from a country where fan ovens are the norm (common in Australia and the UK).