-
If I'm in a rush then half an hour pre heat is all it gets but ideally an hour. I guess better ovens would need less time. Mine is just a basic elec fan jobbie.
Are you sure you're not on some grill setting? Fan ovens should heat pretty evenly so maybe your fan* has died? They are easy to replace if that's the case.
Temp wise I was told (by the guy who runs Thoughtful Bakery in Bath) that around 95°C internal temp is what you are after. I used to check my breads but never had one that wasn't cooked after 35mins so stopped bothering.
*There are normally two fans - the internal one that makes the oven an even temp by circulating hot air around the inside and one that circulates air around the back (outside) of the oven to stop the units burning/elecs overheating) so simply hearing the fan going isn't good enough to check. You need eyes on the fan.
-
I stick my casserole on the hob on full whack for 10 minutes (The same when I'm doing pizza) before putting the dough in. So much quicker than heating it in the oven, and so much hotter. Also lessens the amount of time that it has to cool faffing around with dough.
I have the oven turned to max - which seems to be about 260 / 270ish, and takes 20 - 30 minutes.
You are reading a single comment by @Stevethecoffee and its replies.
Click here to read the full conversation.
Arducius
NotThamesWater
@Stevethecoffee
How long are you pre heating your casseroles / pizza stones? I preheated the oven to 250 for over an hour with the heavy pot in the oven but the loaf took over an hour to cook and didn’t turn out well and on the pizza stone the bottom was raw while the top burned. I’ll be getting a zappy thermometer tomorrow what temp do I need?