I have a combination microwave oven (Sharp 959, UK) My question is, if I am using a recipe or preparing a ready-meal, do I use the recommended temperature for conventional oven or fan oven, bearing in mind that the Sharp does have a fan. The manufacturer's helpline wasn't very convincing, saying, "Oh, it's got a fan so it'll be the fan temperature". Any advice on this?
Regards and thanks in advance
Syke
Its a fan oven. However cooking instructions arent really that exact.
NT
Drop the temperature back by 10-20C - seems to be the normal conversion I've seen on various food items that list both fan and non fan.
I use the recommended fan-oven temperature if I remember to do so, and the full temperature if I don't. It seems to make very little difference, and in any case I tend to use my own variations on temp and time anyway, derived from taste and experience.
Cooking is not an exact science!
What I don't understand is this: if you mustn't use the removable metal base plate when microwaving why is it OK - and indeed recommended - to use it when microwave+conventional cooking?
Bert
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