Fan oven
A fan oven blows hot air around the food so it cooks faster and browns more evenly. Turn the temperature down about 20°C (25°F) when you use one.
Also called Convection oven, Fan-assisted oven, Fan-forced oven, Varmluft, Umluft.
A fan oven has a fan at the back that moves hot air around the oven. It is the British name. Americans call it a convection oven, Australians a fan-forced oven, Swedes varmluft and Germans Umluft. Because moving air carries heat to the food faster, a fan oven cooks hotter than its dial says compared to an oven with top and bottom heat.
Why it works
Still air around food acts as a thin insulating layer. A fan blows that layer away, so heat moves into the food faster and the oven is more even from shelf to shelf. That is why you can bake several trays of cookies at once, and why a fan helps when you roast potatoes or chicken skin until crisp. An air fryer is a small, strong fan oven.
How to use it
Most recipes give the temperature for a conventional oven. When you use the fan setting, lower it:
| Conventional | Fan |
|---|---|
| 160°C (325°F) | 140°C (300°F) |
| 180°C (350°F) | 160°C (325°F) |
| 200°C (400°F) | 180°C (375°F) |
| 220°C (425°F) | 200°C (400°F) |
The general rule is about 20°C lower in Celsius, or 25°F lower in Fahrenheit. The two rules do not match exactly, so each column uses its own rule, and the °F values are not exact conversions of the °C values. Some recipes write both, such as "180°C, 160°C fan". If a recipe only says "160°C fan", it has already been adjusted. Many ovens sold in the US lower the temperature for you on the convection setting, so check your manual.
Start checking for doneness a little earlier than the recipe says, about 5 to 10 minutes early for a 45 minute bake.
Common mistakes
- Using the conventional temperature with the fan on. Cakes dome and crack, and the outside is done before the middle.
- Using the fan for delicate bakes such as soufflés, custards and some sponges. The moving air can make them rise unevenly or form a skin. Use top and bottom heat for those.
- Covering the fan with foil or a tray, which blocks the air flow.
In recipes
Look for "180°C (160°C fan)", "fan 160", "convection bake 325°F" and "gas mark 4" for the same heat. "Fan grill" or "convection broil" means the top heater with the fan on.
Related terms
- Top and bottom heatTop and bottom heat is the classic oven setting where the top and bottom elements heat still air, with no fan. Best for cakes, bread and custards.
- Celsius and FahrenheitMost of the world cooks in degrees Celsius and the US cooks in Fahrenheit. Here is how to convert, with a table of common oven temperatures.
- Gas markGas mark is the oven scale on British gas cookers, from ¼ to 9. Here is the full table in Celsius and Fahrenheit and what each mark is for.
- BakeBaking cooks food with dry, hot air in an enclosed oven. It is how bread, cakes, cookies and casseroles go from raw to set, risen and browned.
- RoastRoasting cooks meat or vegetables uncovered in a hot oven, so dry heat browns the outside and concentrates flavor while the inside cooks through.
- Air fryerAn air fryer is a small countertop oven that blows very hot air around food to crisp it with little oil. See how to use one and convert oven recipes.