May I know the built in ovens is actually conventional or convection oven? I read that the difference between this 2 is convection oven has a fan that distributes heat evenly in the oven, so I think Fotile and other brands in the market are convection. But I found one thing though, turning the fan on, actually makes the food burnt very easily. I had tried using the fan on a few occasion - crispy pastry, cake, pie, meat and macaron, all turned out burnt even after I lessen the temp by 30 degrees (as taught to me by a student in Malaysia Baking Institute.

One more thing, this is about the mechanism of the oven. When I turn the temp to 170 degrees, does it

A. set only the heating element to 170 degrees, hence the cooking area in the oven's temperature is depending how much heat is transfer from heating element to it. In short, the food might not be cooking at exactly 170 degrees.

B. Regulate the temp for whole cooking area to maintain at 170 by adjusting the heating element's temp. So food is always cooked in 170.

Which is correct? I was baking a few batch of cookies continuously, and notice the first batch is alright, the later batches burnt easily although I did not change the temp and settings. Is the oven getting hotter and hotter?

I'm not blaming the oven that I had purchased, since I still did successfully made roast chicken and pies (without the fan) with it. Just want to understand, what I may had done wrong? I seemed to always had problem figuring out my oven, not just this one, but with the previous ovens of other brands.

This post has been edited by lowlowc: Sep 16 2012, 11:18 PM