How to Cook Cakes and Biscuits in a Fan-Assisted Oven
Heat transfer through the air is relatively inefficient, which is why foods boil much faster than they bake. Fan-assisted ovens, or convection ovens, speed the cooking process by circulating air within the oven. The fan forces hot air against the food, increasing the heating effect. The increase in heat is unquestionably a benefit for many food items, but it can pose a problem for delicate cakes and biscuits. To get the best results, you'll need to make a few adjustments.
Instructions
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Reduce your baking temperature by at least 25 degrees Fahrenheit. Convection also accelerates browning, so if you find your cakes are browning too quickly, you may need to lower the temperature by up to 50 F.
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Arrange your cake pans so there's room for the air to circulate around them. If they're too close together, they'll rise unevenly.
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Place biscuits closer together than you would in a conventional oven, which helps them rise vertically, rather than their enduring a blast of air from the fan.
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Locate cake pans as far from the fan as possible, especially delicate cakes. If the fan is at the oven's rear, put cakes at the front. If the fan is on top, place the cakes on a lower rack.
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Turn off the fan for especially delicate recipes such as chiffon or angel's food cake. Their light foam is too easily blown out of shape by the fan.
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