Fan vs Conventional Oven Temperature Converter
Fan-forced (convection) ovens cook ~25 °F (~14 °C) hotter than conventional. Convert in either direction.
Result
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How to use this calculator
- Pick direction.
- Enter recipe temperature.
- Adjust your oven dial accordingly.
- Reduce time by 10-15% on fan setting too.
About this calculator
A fan-forced (convection) oven circulates hot air, so heat reaches the food faster than in a still-air conventional oven. The standard adjustment: drop 25 °F (14 °C) when converting a conventional recipe to a fan oven, or add 25 °F when going the other way. Some manufacturers recommend −20 °F or −30 °F — check yours. Cooking time also drops 10-25% with fan because faster surface drying and even heat. Some delicate items (custards, cheesecakes) may need fan turned off entirely — they're happier with still air.
Frequently asked
Why is fan hotter?+
Faster air movement means stronger convection — heat transfer to food surface is higher than in still air. Same dial setting cooks faster.
Should I always use fan?+
Roasts, vegetables, cookies: yes — better browning. Custards, soufflés, cheesecakes: no — fan dries surface and cracks.
Is the adjustment exact?+
No — depends on oven manufacturer. Range is 20-30 °F. Test once with a probe thermometer at food level.
Does cooking time change?+
Yes — typically 10-25% shorter on fan. Always check doneness 5-10 min before recipe time.
European vs. US conventions?+
European recipes often state "fan oven" temps. US recipes default to conventional. If unstated, assume conventional.
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