The Fresh Loaf

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Fan in oven just too powerful

supperstone's picture
supperstone

Fan in oven just too powerful

Have moved into a new house already equipped with a Neff fan oven. I think the oven is a bottom of the range model as it lacks many features of the other Neff's I've seen. I cannot turn off the fan. There is no option for this.

The fan is very powerful indeed. I have the oven set to 220 degrees C when I put the dough in but within 5-10 minutes the back of the loaf (closest to the fan) is browning at an alarming rate. The temperatures are good as I have an oven thermometer.

If I use a lower temp (200 ish) it still browns quickly. I don't want to go any lower. This holds true for different breads and doughs - it's not the recipe I am using.

I know people use foil to stop their bread browning but that's later on in the bake, not right at the beginning.

I have taken to putting a round baking tin (maybe 5-6 inches in diameter) stood up against the fan at the back to stop the blasting in one direction. It doesn't cover the fan as I realize that might be dangerous but it does at least redirect the air flow. The bread still browns a little round the sides but much less than before. It is tricky getting the tin into the hot oven. If I put it there from the beginning, the oven struggles to get up to temp. It is an inelegant solution!

I have also thought about using a dutch oven.

Does anyone have a similar problem or some advice?

Thanks

Shai's picture
Shai

As I was reading through your post the word (or two, in this case) "Dutch oven" were flashing in my mind, so indeed, as you've also suggested, this can be a great idea.

Dutch oven were invented with heat diffusion in mind, so it will work great for your problem. 

Also, your oven seems to be very strong, so it might do greatly with so called "artisianal" bread that do well in high temperature and will also benefit from being baked in a closed Dutch oven. 

Happy baking! 

Mini Oven's picture
Mini Oven

Baking with a fan requires lowering the oven temp.on all bakes.  That is why it saves electricity.  The moving hot air bakes faster.   Try 175°C   or as suggested Dutch oven or two pans that stack on each other.  Two woks, two sauce pans, two fry pans, two bread pans.  The old temperature guide of burning on the outside, raw in the middle means too hot, still applies to fan ovens (convection.)

I tend to cover with double foil from the beginning and remove it later to brown after the crust is set.  About half way or more into the bake.  Shape the foil around your loaf pan and set aside before filling the pan with dough.  An easy way to make enough head space for oven spring. 

Another thing you can try is heat up the oven beyond the desired temp. turn off the oven (stop the fan) just before you put in the risen dough and leave the oven off for the first 5-10 minutes of baking.  Turn it back on to maintain the heat when it sinks below the target temperature.  :)

PetraR's picture
PetraR

Dutch Oven is what springs to mind.

I bake all my breads in my Dutch Oven, from SD to basic white...

 

Bob S.'s picture
Bob S.

I use a Moffat turbofan convection oven, and it also has a powerful blower. I bake my bread at 375° F (190° C). Most loaves are fully baked in 20 minutes, although baguettes are done in about 16-18 minutes. Deep dish pizza bakes in about 15 minutes.

I would strongly advise you not to block the blower, as it may damage the oven.

barryvabeach's picture
barryvabeach

I agree with Bob that you do not want to block the fan output.  Some manufacturers offer a piece that is used to reduce the intake into the fan -    you might want to check with the manufacturer to see if they offer that.  

Scroll down on this page http://www.cadco-ltd.com/ovens-basic120v.html   until you find  XC605: Air Deflector Plate   and download the spec sheet and it describes how this reducer is used for Cadco ovens.