Is fan-assisted or top and bottom heat better?
Is fan-assisted or top and bottom heat better?
And please with reasons
(3 votes)
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I’ve never baked a problem with air circulation.
Otherwise, you can also heat the oven with “circulating air” and then simply change it to the upper subheat that saves a lot of electricity and goes much faster.
Modern ovens often use an automatic combination to heat up and then switch to the desired type of heating.
I found the following sentence on the Internet:
Why is caution given to Muffins?
Because they get dry quickly
Because of the drying out.
Both have its advantages – depends on what you want to bake
Depends on what you’re doing.
When you bake pizza?
I would take superheat and subheat and temperature as high as possible.
The coating can always burn if you leave the pizza too long in the oven.
And can the cover burn through air?
Because the soil is crispy without the lining burning.
Why?