Advice on static or fan oven

We often believe that there is no difference between a static oven it's a convection oven. Even recipe books sometimes indicate the maximum degree of cooking, but do not specify whether it must take place with or without ventilation. Most of the baking errorsin fact, they can depend on the inability to understand which of the two methods of cooking may be more suitable based on what is being cooked.
To avoid mistakes, it is first of all advisable to know the differences between the two types of cooking and the advantages of one and the other.

Cooking with static oven

There static oven cooking mode works for radiation. The resistances placed in the lower and upper part of the oven heat the oven bringing the dishes to cook slower, in a manner less uniform, but above all more delicate.
This cooking is essential for all preparations containing yeast (especially the chemical yeast) which need a more delicate cooking and which allows them to grow. Foods cooked this way like sweets, bread, Pizza, sponge cake, puff pastry, but also bread And buns etc, will result dry And also cooked inside. The grill it will simply serve to create greater browning on the food.
Also gas ovens fall into this category, but we must be very careful, as the heat only comes from the bottom.
An advice. We must always remember to remove the dripping pan from the oven, as it would prevent the correct diffusion of heat and consequently the correct cooking of the food!

Cooking with fan oven

There ventilated cooking it's definitely that faster between the two and provides for the activation of a fan which, by moving the air, allows the dishes to cook by convection in a manner fast And uniform.
The particularity cooking in a convection oven, while on the one hand it provides a more homogeneous cooking of the dishes, on the other hand, the air dehydrates the surface of the food, making it crunchy on the outside, but softer on the inside. It is particularly suitable for cooking baked pasta, roasts,baked fish And vegetables, but also cookies, tarts And sweets with a soft heart.
It is also useful for cook several dishes simultaneously as the heat is directed to every corner of the oven, thus making it possible to exploit both shelves and also allowing for energy savings.

How to cook if you only have a static oven

If you only own one oven without fan, but the recipe we are following involves the use of convection ovenit will simply suffice increase the oven temperature by 20°C. In fact, the difference in heat between ventilated cooking and static cooking is approximately 20-25°C.
For example, if we need to bake a cake at 180° with a fan oven, but prefer to keep it soft inside, you can try raising the temperature up to 200° and cook for the same amount of time (e.g. 180° Fan → 200 ° Static).

How to cook preparations containing yeast in a convection oven

If you only own one convection oven, that will be enough reduce the temperature by about 20°C.
For example, if we want to cook a sponge cakejust lower the temperature from the usual 170-180°C to 150-160°C and, of course, you have to keep an eye on the cooking.
As regards, on the other hand, preparations containing yeast (for example bread And Brioche), the surface can be brushed with milk, egg or melted butter, thus delaying the formation of a crust on the surface. Furthermore, adding a container with water to the bottom of the oven will guarantee the right humid environment which will preserve its softness.

Useful tips

It is useful to remember that the temperatures indicated by home ovens, especially those without a digital screen, are rather approximate. To be really sure of the temperature, it is advisable to buy an oven thermometer or simply keep an eye on the dish you are preparing.

Source: www.chefacile.com