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| Thread ID: 119015 | 2011-07-01 00:16:00 | Kitchen question | Nomad (952) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1213720 | 2011-07-01 00:16:00 | For sometime now we upgraded our oven that came with the house . Re: Oven bake with fan . Is this just quicker and a better distribution of heat compared to normal bake? When modern cooking books says bake, do they mean traditional bake or fan bake? Next on, is there a difference between bicardonate soda and baking powder? :thanks: :p |
Nomad (952) | ||
| 1213721 | 2011-07-01 00:27:00 | Bicarbonate of soda is one of the ingredients in baking powder | Speedy Gonzales (78) | ||
| 1213722 | 2011-07-01 00:58:00 | How embarassing, mods can you please move this? :blush: | Nomad (952) | ||
| 1213723 | 2011-07-01 01:38:00 | Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions. Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat! Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). The majority of the gas is released after the temperature of the dough increases in the oven. Rather than let hot air circulate randomly, a convection oven carefully creates a uniform temperature with internal fans that circulate hot air. Convection ovens are often more expensive than standard, or radiant, ovens, but they cook food faster, at a lower temperature, and often with better results. Fans ensure that the same temperature reaches the top and bottom of foods, as well as foods at all rack levels. They are also called turbo or fan ovens. Fan-forced (convection) oven temperatures are usually set lower than conventional ovens. Increase the temperature given by 10-20 degrees to convert to conventional oven temperature (for example 160 degrees fan bake / 180 degrees conventional oven). Unlike an ordinary oven, your fan oven does not always need preheating. Note: MY fan oven - I've noticed if I use it on normal bake - and have something low down, it will burn the bottom. My mum says don't bother and use it on fan all the time. I've found that advice to be good. If I have used it on normal bake, I now make sure the tray is well up in the oven. |
pctek (84) | ||
| 1213724 | 2011-07-01 01:42:00 | On normal bake we find that realistically with our oven you can only cook right in the middle, I will be changing it for a fan bake sometime | gary67 (56) | ||
| 1213725 | 2011-07-01 01:46:00 | Welcome to our new resident Chef PCTEK. Well explained:banana:banana | Arnie (6624) | ||
| 1213726 | 2011-07-01 02:43:00 | Ok, so what is the difference between fan forced and fan assist? | Tony (4941) | ||
| 1213727 | 2011-07-01 02:48:00 | This www.omegaappliances.com.au sted.aspx |
Speedy Gonzales (78) | ||
| 1213728 | 2011-07-01 02:51:00 | I always called them thermowave ovens, probably a brand name or something. And the cookbook probably is referring to conventional oven times / temperatures |
dugimodo (138) | ||
| 1213729 | 2011-07-01 02:53:00 | Rather than let hot air circulate randomly, a convection oven carefully creates a uniform temperature with internal fans that circulate hot air. Convection ovens are often more expensive than standard, or radiant, ovens, but they cook food faster, at a lower temperature, and often with better results. Fans ensure that the same temperature reaches the top and bottom of foods, as well as foods at all rack levels. They are also called turbo or fan ovens. Fan-forced (convection) oven temperatures are usually set lower than conventional ovens. Increase the temperature given by 10-20 degrees to convert to conventional oven temperature (for example 160 degrees fan bake / 180 degrees conventional oven). I always thought with a fan oven, at 200 you drop it to 190 and cook for ten minutes less. |
mikebartnz (21) | ||
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