Eggasperated Posted March 4, 2012 Share Posted March 4, 2012 Since the fan element went in my oven I've been using the conventional setting and, apart from a disaster with smoking sausage rolls, everything I've cooked seems to be better than with the fan oven. Strangely enough I haven't had to adjust the temperature up as I read I should (which I DID do with the sausage rolls hence the smoke filled kitchen ). My scones, casseroles, crumbles and bakes were all an improvement on normal so what is actually better in a fan oven? Or maybe it's just my fan oven, but I've certainly learnt quite a lot over the last week. Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 5, 2012 Share Posted March 5, 2012 I find that casseroles and rich fruit cakes are better cooked on the conventional setting, but most other things are better on the fan setting. Be careful with the cost of the conventional setting, when I first started making bread with my Kenwood chef and backing it in the oven I cooked it on the highest setting of the conventional oven and at the end of the first quarter our electricity bill had doubled I then used the fan setting for the next quarter and it was pretty much back to normal, the oven heats much more quickly and efficiently using the fan element. Quote Link to comment Share on other sites More sharing options...
Eggasperated Posted March 5, 2012 Author Share Posted March 5, 2012 Yes, I noticed it takes forever to heat up. Thanks for the heads up re the cost, hopefully I should get the correct fan element this week so at least I will have a choice of cooking methods. Quote Link to comment Share on other sites More sharing options...
