New Slide & Glide oven

Mine is a so called fan oven also and although I never bake cakes I have had the same problem cooking meat, chicken or whatever. I have abandoned the fan bit and follow instructions for a "normal" oven and it appears to work.

I loved my fan ovens when I had them and also they cook sponges far better than a no-fan oven. The cooker I liked the best had two ovens - a conventional one which was fine for roasts and casseroles but useless for cakes and pies as it cooked the tops too fast and the fan oven - which I always referred to as my clean oven - which I mainly used for baking. It cooked meat well but by restricting that sort of spitty cooking to the other one I always had an oven which hardly needed cleaning!

Fan oven means you need to set the temperature 20º lower than normal oven. Most modern recipes stipulate this..

Just as Cherry says, and follow the shelf positions given in the oven’s user manual. I have had two fan ovens which were ostensibly the same make and model, but the second one had a slightly different shelf configuration and I was cooking on the wrong one. I wouldn’t be without a fan oven now.

Many thanks. I will check the user manual (properly) rather than give it a quick glance!

My flapjack recipe is very old - torn off a porage packet years ago - and doesn't mention fan or even celsius .