I am about to buy a Baumatic electric fan-assisted double
under-counter oven with a conventional top oven and a gas hob. However
one person told me yesterday that I would get more versatility with a
single multifunction oven because roast beef, lamb, pork etc. isn't
very successful in a fan oven.  OK, obviously the best would be a
double multifunctional oven but they are expensive and I have a
special package deal on my prospective purchase.  I have only ever
used a gas oven before.  I want to know if other people have cooked a
roast meal successfully in a fan-assisted oven - if the meat browns OK
etc?  The top oven is probably too small for this. This is urgent
because I will have 7 days after collection on Sunday in which I can
change my mind if I want.  I would be grateful if you would please try
to answer this within a week so that I can change to a single
multifunction if recommended within the time limit.  Thank you very
much.

---

Clarification of Question by annabanna-ga on 07 Oct 2004 04:18 PDT

Why does it say 'there is no answer at this time'?  I thought I had
paid for an answer. However I received a comment from Chromedome-ga
which told me that there is no problem roasting in a convection oven
but my question was actually as to whether there is a problem doing a
roast in the fan oven, which is the bottom and bigger part of the
oven? It is a double oven with a smaller convection oven on top,
though now that I actually have it (I went to collect it on Sunday
without having been able to see it beforehand since this was the last
oven left of a brilliantly-priced package and that was the only way of
getting it), there does look like enough room to cook a roast in the
top bit.  I do not need to shut the fan off as the convection oven is
separate from the fan oven but will I get better results, ie. more
brown and crisp etc, if I use the top convection oven rather than the
fan-assisted lower one?

Chromedome-ga refer to baking also in the convection oven. So does
that mean that it is not a god idea to bake cakes in the fan oven
either - I believe I have heard that it is not good for pastries? I
won't be able to bake on all my racks at the same time in the top
convection oven, as suggested, as there is only one shelf despite
having six positions for it. This is why I was wondering whether I
would be better off with a single multifunction oven, which gives a
choice over fan or convection, than a double, which has the extra
advantage of allowing you to cook at different temperatures at the
same time but a smaller space in both ovens.

Anyway, now that I have got the oven, it might be quite difficult to
get the shop to accept it back and it looks beautiful, so I'd better
stick with learning which part of the oven I should use for what type
of cooking. Never having had an electric oven before, I have no
experience with that (or of how this site works.)

Anna

I hope you get a comprehensive answer as I too would very much like to
know if my  fan-forced over( all the rage here in Australia),will
succesfully cook and  make slightly-crispy and deep golden brown the
outer skin of a lamb roast for instance, just like  my Grandma used to
do in her wood fuel stove/oven.

 I just naturally assumed it would  but now you have me doubting it!!

 John From Melbourne

Hi, Anna!

Convection ovens are very widespread in commercial kitchens; and while
you will need to make some adjustments they are very practical pieces
of equipment.

Generally speaking, you will want to lower your cooking times.  For
example, if your recipe calls for 375F you will probably need to lower
your convection oven to about 325F to achieve a comparable result. 
Depending on what you're baking/roasting, you may opt to leave the
temperature higher and use a shorter cooking time instead.

As for browning your roast, that shouldn't be an issue.  I do roasts
in a convection oven every week for my lunch/dinner specials, and they
brown up very nicely.  In fact, I frequently need to cover them with
foil and/or parchment paper to prevent them from getting *too* dark in
the later stages.  One caveat with convection ovens is that, for more
delicate cuts (or fish, or poultry) with little fat on them, you may
find that the convection oven has a tendency to dry your roast.  You
may opt to add a bit of liquid to your roasting pan; to baste the
roast more frequently (or just choose roasts with a nice fat cap); or
simply use a cover once your meal has browned sufficiently.

A big plus of convection, if you bake frequently, is that you will
generally be able to bake on all of your racks at the same time, and
not worry about uneven baking.

Most convection ovens also have the option of shutting the fan off,
which is handy when you're working with delicate items.

I hope this is of some help to you!

-Chromedome (out of the kitchen for once)