How many times have you read the words "fan oven" or its opposite, "static oven cooking,” for recipes? Or perhaps, the recipes you’ve used didn’t explain the concept at all, so maybe you had no idea. What’s the difference and how do we best use our ovens? They are two very different ways of baking, ideal for specific recipes with varying characteristics. Ready for a lesson on oven settings?
The static oven
A static oven works by conduction and radiation: The heat comes from an electrical resistance that is located at a specific point in the oven, usually at the top or bottom – or both. The baking is slow, and the distribution of heat is uneven without air circulation. Static ovens tend to reach a precise temperature gradually, allowing the food to bake slower and more gently.
The fan or ventilated oven
In a ventilated oven, heat is emitted through a fan by convection, so it heats up faster and more evenly than in static mode. The flow of hot air will circulate throughout the oven, baking the food more evenly. Another distinguishing characteristic for this cooking method is that it can give your dish a crunchy texture: The heat produced by the fan will create a crust on the surface.
Which oven is best?
A static oven is recommended when you’re baking with yeast – whether you’re making a pizza, bread or focaccia. A static oven is also ideal for cakes, sponge cakes and meringues. The slow heat makes it easier for fluffy, leavened recipes where the inside will be perfectly baked and dry. Using a fan or ventilated oven is perfect for lasagna, baked pasta, vegetables au gratin and any kind of tart or pie (especially if it’s filled with cream). The ventilation keeps the food soft and fluffy inside with an irresistibly crunchy shell.
A few tips and tricks
Want to bake bread in the best possible way? If you have a ventilated oven, the result will be perfect as long as you brush the surface of the dough with milk, beaten egg or melted butter: This delays the formation of the golden crust on top (that would otherwise keep it from a fluffier texture inside if the crust forms too quickly.)
If you want a fragrant yet soft bread, place a bowl with water on the bottom rack of the oven: The heat produced will create a steam, which will maintain the softness of the bread and encourage further leavening. To obtain the final golden crust, remove the bowl of water for the last 10 minutes of baking. Make sure to let out any extra steam inside the oven.
In our tutorial, discover some other suggestions for proper use of your oven, whether it’s static, ventilated or both!