Help with fan oven

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Andrea Marlow

Help with fan oven

I have always cooked with gas but now have a fan oven. When I roast chicken or pork at 200C with the fan on, fat is getting thrown around my oven and landing on the bottom of the oven. I use a roasting tin with a trivet.
Please what am I doing wrong? My oven ends up in a right mess and the kitchen is full of burnt fat fumes.

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Lindsey, Food Editor

Help with fan oven

Hello Andrea,

I have an oven that works with or without the fan. I test everything using conventional heat but my husband always used the fan (although he doesn’t do cakes). Delia and I have those Magic Oven Liners from Lakeland, which really help make the cleaning easier. For your roasts, if you can’t set your oven to conventional heat I think your will have to cover them for most of the cooking time before browning if you want to reduce the cleaning time.

Kind regards
Lindsey

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Andrea Marlow

Help with fan oven

Many thanks, I appreciate your reply. My trouble is that the oven quotes that nothing should be placed on the bottom so your idea of magic liners is not possible.
I had thought of trying the oven in conventional mode though this rather defeats the object of having a fan oven! It's better than having such a mess though and awful burning fat fumes.
Surely my problem is not normal in fan ovens is it?
Is it normal to cover roasts? I've always just roasted in a tin with a trivet in my gas oven without a problem and wondered if the rules were different for fan ovens.
Thanks

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Welshcookie

Fan oven

If you are cooking with a fan you must reduce the temperature by at least 20 degrees. If you are cooking fan at 200 you are in effect cooking at 220 equivalent.

I cook most roasts at 180 degrees, the exception being beef which has a 20 minute burst of heat at the beginning.

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Tompeters

Cooking temp in fan oven

WC -- I do exactly the same in my fan oven but even then I find it quite fierce and can catch me out. I use a continuous temp probe and stay around the kitchen during the roasting/baking to keep an eye on it. Nowhere near as predictable as a conventional oven -- at least, my Rangemaster isn't. Oh for the old Aga :(

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Thistledo

Help with fan oven

First, turn your oven on to quite high and when it reaches the required temperature, lightly cover the joint with foil and put it in the oven. Immediately turn the oven temperature down. Remove that foil after about 20-30 minutes.

I never put any fat/oil of any kind with my joints or chicken, etc. You shouldn't have to.

Hope this helps.

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Tompeters

Fan oven

Will do T'do, thanks :)

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Andrea Marlow

Help with fan oven

Many thanks for all the suggestions. I will try them all and hope things improve.
Am currently trying a cooler oven ie 190C with the pork in a casserole dish with a lid....desperate measures! Then will drain any fat that comes out and take lid off for the joint to brown.
Foil on the top does not stop the fat splashing from around the joint. I never add fat either it's just what comes out of the joint.

 
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