A fan forced oven keeps the whole oven at an even temp whereas a non fan forced one has different temperature zones from top being hottest, middle then bottom being coolest. That's pretty much the difference.
My oven is fan forced but I find it oven cooks way too slow when I put it on the fan forced temp the recipe suggests so I always go with the normal temp.
You'll get used to it after you use it a few times. The best way to gauge how your oven cooks is to make a few cakes.
Thanks guys. I think maybe I can make the oven work without the fan? I'm not sure...I think it's hard to tell because the oven warms up heaps quicker when the fan's on, so if I turn the oven on without the fan it doesn't feel like it's warmed up within 5-10 mins, whereas if I turn the fan on, it's well on it's way after 5 min. Maybe I'll turn it on now and see.
And yeah, I just need to bake more probably. I made a white chocolate cheesecake last night, and forgot about it so probably got to it maybe 5-10 mins after the timer went off, and I think I still ended up giving it an extra 10min. Guess I'll just have to find a cake recipe I like, and make the same one at different temp settings to find the oven's sweet spot...
ETA: Thanks Lime!
With bikkies things tend to go alright, it's just cakes and cheesecakes and tarts that give me the nerves a bit! But I suppose the more experience I get the less harrowing it'll be. My old oven had temps like a rollercoaster so this is the first sort of decent oven I've had.
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My old oven had temps like a rollercoaster so this is the first sort of decent oven I've had.
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