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Regular bake vs fan bake
Posted by helen
Regular bake vs fan bake August 26, 2020 02:09AM |
Admin Registered: 18 years ago Posts: 7,920 |
Do you think a recipe should state more information than just the temperature you are heating the oven to?
I assume that it is bake unless I am specifically told it is fan-bake.
Is that what you would expect?
What do you usually cook with and do you regularly switch between the two?
I tend to use bake and then fan bake if I want colour/crisp outside of things like roasted potatoes.
I assume that it is bake unless I am specifically told it is fan-bake.
Is that what you would expect?
What do you usually cook with and do you regularly switch between the two?
I tend to use bake and then fan bake if I want colour/crisp outside of things like roasted potatoes.
Re: Regular bake vs fan bake August 26, 2020 03:22AM |
Registered: 18 years ago Posts: 2,411 |
I use the bake function unless stated otherwise. I never use fanbake when baking two trays of buiscuits. I prefer to bake one tray at a time as I feel it gives me more control over the browning process. Helen, it’s interesting to read your comment that fanbake helps with crisping of potatoes. I will try that.
PS I hate my iPad when it comes to typing. It’s too sensitive to touch and all sorts of mistakes creep in.
Edited 1 time(s). Last edit at 08/26/2020 03:25AM by Chris.
PS I hate my iPad when it comes to typing. It’s too sensitive to touch and all sorts of mistakes creep in.
Edited 1 time(s). Last edit at 08/26/2020 03:25AM by Chris.
Re: Regular bake vs fan bake August 26, 2020 03:45AM |
Registered: 16 years ago Posts: 1,979 |
I use fan bake on everything unless specified in a recipe. I can't remember if I've ever used a recipe that required "classic" bake. So yes, if a recipe is better on a particular function, I certainly would appreciate being told.
Chris -- interesting you only do one tray at a time. When I bought my current oven (Bosch Series 9), then selling point for me was that it promised to brown 3 trays evenly at the same time. And it does, good enough. At the time I was running a school lunch room and baking 150 cookies every Thursday, so one tray at a time was never an option!
Chris -- interesting you only do one tray at a time. When I bought my current oven (Bosch Series 9), then selling point for me was that it promised to brown 3 trays evenly at the same time. And it does, good enough. At the time I was running a school lunch room and baking 150 cookies every Thursday, so one tray at a time was never an option!
Re: Regular bake vs fan bake August 26, 2020 05:23AM |
Registered: 15 years ago Posts: 653 |
I use fanbake all the time except for madeleines (I use David Lebovitz's recipe and he specifically says don't use fanbake. Maybe all the little humps would be blown to one side.). I expect recipes to give the non-fanbake temperature. However, at the weekend I was making muffins from Alison Holst's muffin book and I discovered (too late) by reading the introduction that all the temperatures were for fanbake. I think recipe books should specify in each recipe that the temperature is for fanbake!
Re: Regular bake vs fan bake August 26, 2020 09:42AM |
Registered: 17 years ago Posts: 676 |
Re: Regular bake vs fan bake August 26, 2020 11:32PM |
Registered: 16 years ago Posts: 219 |
I default to bake and only occasionally use fan bake. It is helpful when recipes state temps and cooking times for both.
Interesting re the roast potatoes Helen as I've found that my oven seems to make them crispier when I use regular bake at a high temp - might have to try again and check that it wasn't my imagination!
Interesting re the roast potatoes Helen as I've found that my oven seems to make them crispier when I use regular bake at a high temp - might have to try again and check that it wasn't my imagination!
Re: Regular bake vs fan bake August 27, 2020 07:18AM |
Registered: 15 years ago Posts: 405 |
I find it very frustrating when recipes don't specify fan bake or classic, especially when the difference is around 20degrees higher on fan so that will affect the overall cooking time as well. I normally bake cakes, biscuits and so on using classic bake, occasionally if I forget I find things brown too fast. My oven has an Intensive Bake function for pies and quiches which heats from the bottom but does seem to have the fan running. It is set at 170 which you would think is not hot enough for puff pastry but it comes out perfectly and the bottom cooks well, for slow cooking especially casseroles and large chunks of meat I use classic but for roasting meat and roast vegetables fan bake is better.
Re: Regular bake vs fan bake August 27, 2020 11:34AM |
Registered: 13 years ago Posts: 2,228 |
I tend to use fan bake for most things, but if it's a recipe I haven't tackled before I look up my oven's instruction manual, it has a list of what to cook on what setting.
From memory things that are baked, bread, cakes best to do on bake, things that need crisping on fan. But, yes, I want instructions as per the recipe developer's suggestions.
From memory things that are baked, bread, cakes best to do on bake, things that need crisping on fan. But, yes, I want instructions as per the recipe developer's suggestions.
Re: Regular bake vs fan bake August 29, 2020 12:16AM |
Registered: 18 years ago Posts: 5,699 |
If a recipe states Fanbake for baking then I usually use that setting, otherwise I use Bake function for baking. I never cook more than one tray at once on Fan Bake.
Roasting vegetables and chicken/whole/pieces I use Fanbake mostly, sometimes use it for roasts.
I use Fan Grill for grilling marinated steak, making breadcrumbs and cooking fish.
For recipes requiring pastry to be partially precooked before adding the filling, I don't precook the base first, I put the filling onto the raw pastry and use Classic bake for the first 15 or so minutes, then turn to Bake function to finish cooking the filling. Sort of play by ear situation as to timing on each function. Its never resulted in an un-cooked pastry base with this method.
I do use Fan Forced for reheating large quantities of food, but mainly the microwave if it is just a small amount food to reheat.
Regards,
Dawn.
Roasting vegetables and chicken/whole/pieces I use Fanbake mostly, sometimes use it for roasts.
I use Fan Grill for grilling marinated steak, making breadcrumbs and cooking fish.
For recipes requiring pastry to be partially precooked before adding the filling, I don't precook the base first, I put the filling onto the raw pastry and use Classic bake for the first 15 or so minutes, then turn to Bake function to finish cooking the filling. Sort of play by ear situation as to timing on each function. Its never resulted in an un-cooked pastry base with this method.
I do use Fan Forced for reheating large quantities of food, but mainly the microwave if it is just a small amount food to reheat.
Regards,
Dawn.
Re: Regular bake vs fan bake September 23, 2020 11:26AM |
Registered: 18 years ago Posts: 518 |
Re: Regular bake vs fan bake September 24, 2020 08:01AM |
Registered: 18 years ago Posts: 3,170 |
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