Fan to Conventional Oven Converter

Understanding Fan to Conventional Oven

Fan ovens (also called convection ovens) circulate hot air using a fan, which transfers heat more efficiently than conventional (static) ovens. This means food cooks faster and more evenly, but recipes written for fan ovens use lower temperatures. To convert to conventional Celsius, add about 20°C to the fan temperature. For example, 160°C fan becomes 180°C conventional.

When to Use Fan to Conventional Oven

Have a recipe for a fan oven but using a conventional one? Converting fan oven temperatures to conventional is essential. Fan ovens cook more efficiently, so you need to increase the temperature to compensate. This conversion is common when following modern UK recipes (which often specify fan temperatures) with an older conventional oven.

Practical Tips

This conversion is most important when following recipes written for fan ovens but using a conventional oven. Most modern ovens have a fan setting, and many recipes now specify both temperatures. When in doubt, add 20°C to the fan temperature for conventional ovens. Also increase cooking time by about 10-15%. For more details, see our complete oven temperature guide.

Quick Tips

• Add 20°C to fan oven temperature for conventional ovens
• 160°C fan = 180°C conventional (most common baking temperature)
• 180°C fan = 200°C conventional
• Conventional ovens may also cook slower, so check doneness a few minutes later

Common Mistakes to Avoid

The most common error is forgetting to increase the temperature when using conventional mode, resulting in undercooked food. Another mistake is not adjusting cooking time — conventional ovens typically need 10-15% longer. Some people also forget that conventional ovens have more uneven heat distribution, so rotating pans may be necessary.

When Precision Matters

The 20°C increase is a guideline, not an exact rule. For delicate baking like sponge cakes, you might increase by only 15°C and extend time slightly. For roasting, the full 20°C increase works well. For bread, conventional mode often produces better crust development anyway. Always use an oven thermometer to verify actual temperature.