Oven
Fan and conventional heat behave differently. Preheat, rack position and time control browning and doneness.
Methods
- Use oven heat and rack position correctly
Preheat fully. As a rule of thumb, use about 20°C less for fan/convection than conventional heat. The middle rack is the default.
- Oven-roasting basics
Dry the surface, preheat the oven, give food space and turn only after the underside has colored. Rest meat when relevant.
- Why food is not browning in the oven
Pale oven food usually comes from crowding, a wet surface, low heat, the wrong rack or trapped steam.