Bien utiliser chaleur et position de grille

Valable quand

• As a rule of thumb, fan/convection is set about 20°C lower than conventional heat.
• The oven is fully preheated before food goes in.
• The middle rack is the default; the upper rack browns the top faster.
• Position the rack before preheating to avoid moving hot metal unnecessarily.

Ce qu'il te faut

• Oven with fan/convection and/or conventional heat
• Oven rack
• Baking tray or ovenproof dish
• Recipe temperature and oven mode
• Oven thermometer if the oven is unreliable
• Dry oven mitts

Étape par étape

1. 1

   Read the recipe, choose fan/convection or conventional heat and position the rack before heating.

   • Matériel: Oven thermometer if the oven is unreliable + Dry oven mitts.
   • Chaleur: No heat during preparation.
   • Temps: 2–5 minutes.
   • Aspect: Mode, temperature and rack match the heat distribution the food needs.
   • Si ça tourne mal: Changing mode without adjusting temperature cooks too fast or too slowly.
   • Prêt quand: Mode, temperature and rack match the heat distribution the food needs.

2. 2

   Turn on the oven and wait for the temperature signal; allow a heavy oven extra time to stabilize.

   • Matériel: Recipe temperature and oven mode.
   • Chaleur: The stated working heat.
   • Temps: 5–40 minutes depending on ingredient and method.
   • Aspect: The oven is steadily hot, not merely at the instant the thermostat switches.
   • Si ça tourne mal: Food in a cold oven dries or spreads before browning starts.
   • Prêt quand: The oven is steadily hot, not merely at the instant the thermostat switches.

3. 3

   Place food on the middle rack and check after the first third of cooking that top and bottom are developing evenly.

   • Matériel: Recipe temperature and oven mode + Dry oven mitts.
   • Chaleur: Full recipe temperature.
   • Temps: After the first third of cooking.
   • Aspect: The oven is steadily hot, not merely at the instant the thermostat switches.
   • Si ça tourne mal: Food in a cold oven dries or spreads before browning starts.
   • Prêt quand: The oven is steadily hot, not merely at the instant the thermostat switches.

4. 4

   Start on the middle rack; move up for more top color and down for more bottom heat.

   • Matériel: Dry oven mitts.
   • Chaleur: Low heat or off during the final check.
   • Temps: 1–5 minutes.
   • Aspect: Top and bottom develop at the same pace.
   • Si ça tourne mal: Too high gives a dark top and raw base; too low gives a dark base and pale top.
   • Prêt quand: Top and bottom develop at the same pace.

Si ce n'est pas comme prévu

• Changing mode without adjusting temperature cooks too fast or too slowly.
• Food in a cold oven dries or spreads before browning starts.
• Too high gives a dark top and raw base; too low gives a dark base and pale top.

Sécurité alimentaire

Use dry maniques, keep your face clear of steam and place hot trays on a heatproof surface.