Pavlova

Hi there - I recorded a mini pavlova recipe from a top NZ restaurant
cook the other day and followed the recipe diligently. I don't need
to describe the method - it's fairly standard. It was the cooking
that was the problem. The recipe required 30mins at 150 deg C and
then reduced to 130 deg C for a further 30 mins. Remove.

No oven option was mentioned. I cooked them on fan force.
They cracked all over the place. The insides were nice and
marshmallowy but the shapes had gone.

I want to know if I should have cooked them using the conventional
oven method and not anything to do with the fan.

Be glad of any help guys.

Cheers

Daisy

Carthage demands an explanation for this insolence!