>
>> Try it with the fan on, I'd be interested to know the result.
>
>The loaf was a lot more even, though due to a small handling disaster
>requiring last-minute reshaping, it did not rise as much as the previous
>one. The crust was certainly thicker and the loaf was not noticibly
>drier. Since the oven is only a year old I still may get someone to take
>a look at it to make sure there's nothing wrong with any of the
>elements, but experimenting with the fan on also seems worthwhile.
>
>james
>
If the fan evens out the temperature it will be a great bonus for baking large
batches.

Many fan ovens have more than one heat input. Often, the fan has about 1/3 of
the total heat input, the remainder from bottom and/or side heating elements.

When the fan is on an oven will, generally, maintain a more even temperature
throughout the oven, heat faster, recover faster and bake faster than the
temperature would suggest.

John