Fan Oven Converter

Fan ovens — also called fan-assisted, fan-forced, or convection ovens — use a fan to circulate hot air throughout the oven cavity. This creates a more uniform temperature and cooks food faster and more evenly than a conventional oven. The trade-off is that fan ovens run hotter: the same dial setting will cook food at a higher effective temperature than in a conventional oven.

The standard conversion is to reduce the temperature by 20°C when switching from a conventional recipe to a fan oven. A recipe calling for 180°C conventional becomes 160°C in a fan oven. This applies whether you are working in Celsius, Fahrenheit (reduce by 25°F), or gas marks (reduce by one mark). Most modern recipe books specify both temperatures, but older books and American recipes assume a conventional oven.

Cooking time is also affected. Fan ovens typically reduce cooking time by 10–15% compared to a conventional oven at the same temperature setting. For a 60-minute conventional recipe converted to fan temperature, check the dish at 50 minutes. For baked goods in particular, over-baking can ruin a recipe more than under-baking — start checking early and use visual cues.

Some foods benefit more from fan cooking than others. Roasted meats and vegetables brown and crisp better in a fan oven. Delicate bakes — soufflés, meringues, very light cakes — can be affected by the moving air and may work better without the fan. Bread typically suits a fan oven for the crust, but the steam from baking can be affected. Experiment with your specific oven to learn its quirks.