What do you use a fan oven for vs non-fan oven?

[sar302]

We've just bought a house that has a range master style thing in the kitchen, including both a normal electric and an electric fan oven.

I've never had a non-fan oven before! Do you use them the same? Are there things that are better cooked in each specific oven?

I think non fan is better for Yorkshire’s.

I think non-fan is better for baking.

Non-fan for cakes

Totally depends on what I'm cooking. As pp said, non fan for baking, but for roasting meat or veg I use the fan.

I have the same cooker and almost never use the non fan oven. I worry things won’t cook evenly due to lack of fan. I use the oven for storage for trays etc

Non fan for crackling on a pork joint. You can't do crackling in a fan oven

You can and I do. We have a range cooker and I only ever use the fan setting on the multi function oven. The main oven is a fan one. I might try baking without the fan though.

My dad is always very excited when he comes to my house that he can do oven chips in the (fan) oven - apparently at his house (non-fan) they're rubbish and flabby.

My non fan oven is deeper than the fan one (because there's no fan taking up space at the back, presumably!) so better for big trays of baking.

It's also much hotter at the top than the bottom, so it's useful if you want to cook different things at different temperatures simultaneously - eg Christmas lunch. I have an oven thermometer that I use to tell me what's going on at the different levels.

Thank you. Sounds like a number of uses! I have avoided baking in it as I though the fan would give a better circulation, but definitely going to give it a go now!

Use fan oven for cooking ,and the other oven to store baking trays etc !

I have a gas oven.

Fan for pretty much everything. Non-fan at Xmas, when I need more space.

Non fan for cakes and crumbles and pizza.
Fan for everything else, and I still get crackling on my pork.

Oooh yes they are surprisingly different!
My range cooker has quite a good informative instruction manual with advice about what to use each oven for, did the previous owners leave you anything?
Meringue in the slow cooker compartment is ace. Enjoy!

Sadly we have no instructions - and actually no numbers at all on the dial for the fan oven, as they've all rubbed off! So I'm doing some hardcore guesswork with the temperature of that one at the moment. I'm guessing if we can work out the model we could download a manual online

ooooh, I looove my range style double oven cooker. Best thing we got when we re-did the kitchen 3 years ago.
As others have said - Fan oven for ost day to day cooking.
Non - Fan oven for baking - bread, scones, cakes, biscuits etc... and also better for pizzas too. The Non fan option for baking was the main reason I bought it.

Do you know the manufacturer?

It's a "Diplomat" judging by the labelling on the front, but sadly no idea of model!

Model numbers are normally on the inside edges of doors. Ours has a label stuck on the inside of the cupboard door next to it.

Non fan - anything where the top/sides might dry, catch and burn before the inside is done.

Fan - stuff that's essentially already cooked and just needs heating and crisping.

Buy an oven thermometer and you can work out the oven temperatures. You really do need to know or you might accidentally undercook food.

I use fan for everything, including baking, and not had any problems. I particularly like it as my oven warms up from cold in about 3 mins whereas it takes about 20 for non-fan.

www.sussexcookers.com/index.php?route=advice/diplomatmodel
This may help!

Thank you for the tips about where to find the model number! That would be useful to get hold of. We have a thermometer that can go in the oven, so I may need to use that for a while. I'm hoping (once we work out the model!) that we can get a sticky transfer or something of the numbers to add to the knob, so I can at least work out temperatures properly.
It is a lovely oven. And both my husband and I love to cook, so I'd love to get the best out of it!