Is bake the top or bottom?

In general, the middle rack is where it distributes heat evenly. Therefore, it’s the best spot for baking. The bottom shelf is better for dishes where you want to crisp the bottom. If you want a crispy top, the top is the spot you’ll want to use.

When using ovens with both fan-forced and conventional settings, it is best to use conventional when you are baking long and slow (like for cakes) and fan-forced for fast cooking at high temperatures.

FAN BAKE is good for crisping food, eg pastry products, and it is also the best method for heating your pizza stone. FAN FORCED Fan plus fan element In FAN FORCED , heat from the element around the fan is forced throughout the oven.

Fan forced ovens are quicker to cook due to the hot air circulating and often brown faster, hence why there are food types or cooking styles better suited to conventional that need the slow and steady temperature to cook the whole way through.

Fan forced A fan symbol with a circle around it means the fan will be on with its own heating element. The top and bottom elements won’t be activated. This function will distribute heat evenly in good ovens and allow food to cook food faster and at a lower temperature.

The simple answer, yes, you can bake a cake in a convection oven. But it is far trickier than baking in a conventional oven. This is mostly because cake batters are light, and the circulation of hot air can flatten air bubbles and create a short, flat, and dense result.

Many ovens now have a fan-forced (convection) setting, and they are especially popular in commercial kitchens. Fan-forced ovens have a fan that circulates the hot air, resulting in a faster cooking time, as well as browning more quickly.

A fan-assisted oven will reduce energy consumption by 20% as they heat and cool the oven faster than conventional electric models (and they’ll cook more evenly, too).

As the name implies, fan-forced ovens rely on both the heated elements in the oven as well as heated fans to distribute the air inside during the cooking process. As mentioned earlier, they are also known as a convection oven.

The use of the fan does keep the interior of the oven drier than with a conventional oven. With most foods, especially meats, the drier environment is acceptable. The outside layer, or the skin, crisps, and the meat stays juicy.

You needn’t turn the oven on to find out if it’s fan-equipped, however there should be a little fan symbol on the outside: a three-pronged fan for a fan assisted oven, and a three-pronged fan inside a circle for a fan oven.

The middle oven rack is the happy place where air is circulating, the heat sources are evenly distributed, and tops and bottoms aren’t in danger of burning or browning too quickly. It’s the perfect place for cakes, cookies, and brownies to stay and bake.

Two horizontal lines – one on top and one on the bottom is the oven symbol everyone has seen at some point. This is the most recognizable oven icon. It indicates the traditional baking methods – using top and bottom heaters.

The simple answer to this question is, meet in the middle. Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.

What’s the difference between the convection bake vs bake functions? Convection bake uses a fan to circulate the heated air inside the oven, while the regular bake function does not. Learn more about these two baking options and when to use each for the best results.