Yes. It cooks faster with the fan. Btw, it's also referred to as a "convection" oven as opposed to a "conventional" oven. Air fryers are just small convection ovens.
this post was submitted on 22 May 2024
52 points (96.4% liked)
No Stupid Questions
34994 readers
554 users here now
No such thing. Ask away!
!nostupidquestions is a community dedicated to being helpful and answering each others' questions on various topics.
The rules for posting and commenting, besides the rules defined here for lemmy.world, are as follows:
Rules (interactive)
Rule 1- All posts must be legitimate questions. All post titles must include a question.
All posts must be legitimate questions, and all post titles must include a question. Questions that are joke or trolling questions, memes, song lyrics as title, etc. are not allowed here. See Rule 6 for all exceptions.
Rule 2- Your question subject cannot be illegal or NSFW material.
Your question subject cannot be illegal or NSFW material. You will be warned first, banned second.
Rule 3- Do not seek mental, medical and professional help here.
Do not seek mental, medical and professional help here. Breaking this rule will not get you or your post removed, but it will put you at risk, and possibly in danger.
Rule 4- No self promotion or upvote-farming of any kind.
That's it.
Rule 5- No baiting or sealioning or promoting an agenda.
Questions which, instead of being of an innocuous nature, are specifically intended (based on reports and in the opinion of our crack moderation team) to bait users into ideological wars on charged political topics will be removed and the authors warned - or banned - depending on severity.
Rule 6- Regarding META posts and joke questions.
Provided it is about the community itself, you may post non-question posts using the [META] tag on your post title.
On fridays, you are allowed to post meme and troll questions, on the condition that it's in text format only, and conforms with our other rules. These posts MUST include the [NSQ Friday] tag in their title.
If you post a serious question on friday and are looking only for legitimate answers, then please include the [Serious] tag on your post. Irrelevant replies will then be removed by moderators.
Rule 7- You can't intentionally annoy, mock, or harass other members.
If you intentionally annoy, mock, harass, or discriminate against any individual member, you will be removed.
Likewise, if you are a member, sympathiser or a resemblant of a movement that is known to largely hate, mock, discriminate against, and/or want to take lives of a group of people, and you were provably vocal about your hate, then you will be banned on sight.
Rule 8- All comments should try to stay relevant to their parent content.
Rule 9- Reposts from other platforms are not allowed.
Let everyone have their own content.
Rule 10- Majority of bots aren't allowed to participate here.
Credits
Our breathtaking icon was bestowed upon us by @Cevilia!
The greatest banner of all time: by @TheOneWithTheHair!
founded 1 year ago
MODERATORS
Actually, air fryers suck in on top of the tray and it comes back from below while a convection oven just creates some turbulences in there. The difference is that the air fryer removes all the steam that comes off the food, reducing time to crisp up significantly.
Where does the steam go? I never see steam coming out of my air fryer, and there isn't a water tray.
It’s blown out the slits (mine has it at the back) Since the air is so hot and it is so little water you can’t see the steam directly but a mirror will fog when put there
That's annoying. If you can't turn the fan off, then I think you need to look for convection oven recipes specifically. But I think they're not too hard to find.
Only fans forced mode is the worst.
Hot though
Read the manual. Some ovens compensate and lower the actual temp from the nominal temp when used in convection mode.
Yikes wtf? That's a terrible idea, recipes for fan forced already compensate the temperature so everyone will be getting it wrong. That's crazy.
I decided to split the difference and bake my cake at 170, it took half an hour longer than it should to cook and got dried out (i was poking it with a stick every 5 minutes for the last half hour), does that mean 170 in the dial is actually 150?
I don't have the manual unfortunately.
Tbh, almost all oven thermostats are not accurate for the actual temperature of the oven. Like, they probably are measuring 170 accuretly, but the thermostat is in the very back top corner and the temperature in the middle shelf is 15 degrees off.
People who are keen on baking, roasting meat etc where temperatures are important often recommend getting an oven thermometer so you can see the real temperature.
Convection ovens will always dry out cakes.
I have never had a properly functioning oven before and now my brand new one is still wrong. :(
What is the model number? So I know what not to get.
If it’s like mine then it’s a low speed fan on “bake” mode which has little impact on cakes. If you have a convection option, don’t use it when baking.
The only options are fan forced, grill with fan and grill without fan. I might try the grill option and put some foil on a rack above the cake to stop the top from burning. I've had to do this for many years as my last two ovens only had functioning grills.
huh? ours makes great cakes.
I’d see if you can find the manual online… if not, well, trial and error.
Or test with a thermometer.
Honestly, give it a try both ways and see what works better. No two ovens are gonna work exactly the same. I'd start with the lower temp first, and if it's not cooked enough just give it a bit more time and increase the temp next time.
Pretty much. I keep a sheet of aluminum ready to put on top in case the outside is getting too crisp while the inside still needs more time.
You're probably gonna have to experiment a bit. For baking and more delicate things probably the listed fan temp, but for things like roasted potatoes it doesn't matter as much.
For most recipes (esp convenience food), you just drop the temperature about 20°C and keep the time the same. But in the end, you will have to experiment a bit since every oven is a little bit different.