Cook in a static or fan oven?

Static oven

This cooking mode works by radiation, using resistances in the lower and upper part of the oven (gas ovens fall into this category, but the heat only comes from the lower part). Cooking is therefore less uniform, but also slower and more delicate. This is why the static oven is suitable for all preparations containing yeast (especially chemical yeast) and which must remain dry and well cooked inside, such as sponge cake, cakes and desserts in general, but also bread and focaccia.

Note: you must remember, if you don't use it, to always remove the dripping pan from the oven, as it would prevent the correct diffusion of heat and therefore the correct cooking of the food!

Fan oven

This type of cooking involves the activation of a fan which, by moving the air, allows food to be cooked by convection quickly and uniformly. Usually, cooking in a fan oven creates a sort of crust on the surface of the food and leaves the inside softer. It is therefore particularly suitable for cooking baked pasta, roasts, baked fish and vegetables, but also biscuits, tarts and sweets with a soft centre. Furthermore, it is possible to cook multiple dishes simultaneously, without mixing the aromas, also allowing energy savings!

Practical advice for using a ventilated and static oven

The main difference between a ventilated oven and a static oven, as we have seen, lies in the type of cooking. But essentially, what does it mean? The substantial difference concerns heat and duration: between the two there is a difference of approximately 20-25°C.

How to adjust if you only have a static oven

So, how do you follow a recipe that requires a fan oven if you have an old gas oven, or one without a fan? The answer is very simple: just increase the temperature: setting 200°C in the static oven is roughly equivalent to setting 180°C in the ventilated oven. If you have to cook a dessert at 180°C so that it remains soft inside with a ventilated oven (like the soft-hearted cake) but you only have a static oven, you can try raising the temperature up to 200°C and cook for the same amount of time.

How to cook leavened products in a fan oven

If, on the other hand, you only have a fan oven, you just need to reduce the temperature (again, by around 20°C) and you can cook all the cakes you want! For example, if you want to cook the sponge cake in a fan oven, lower the temperature from the standard 170-180°C to 150-160°C and, obviously, keep an eye on the cooking.

However, as regards leavened products such as bread and brioche, brushing the surface with milk, egg or melted butter will delay the creation of the crust on the surface, which would block the growth somewhat. Furthermore, by adding a container with water to the bottom of the oven, you will guarantee your bread the right moist environment which will preserve its softness.