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La creuset and fan ovens


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Old 08-03-2008, 19:15
diddygirl
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Right, if possible a little help please.

Whenever I cook a casserole using my la creuset dish in my fan oven I seem to burn/over cook it. Just tonight I'm cooking a dish that said it needed 1 1/2 hours but after an hour I was on the verge of cooking it dry.
Should I reduce heat or cooking time?...why does this happen?

I very confused. I'm hoping to invest in more pieces as time goes on, and need to know how to cook with them properly.
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Old 08-03-2008, 19:23
MetalMonkey
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I don't know about la creuset dishs but usually when you use a fan oven they advise you to reduce the cooking time. Give it an hour and test it then. You might also have to lower the temp in the later stages. Sorry I can't be of more help.
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Old 08-03-2008, 19:28
dollylovesshoes
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Right, if possible a little help please.

Whenever I cook a casserole using my la creuset dish in my fan oven I seem to burn/over cook it. Just tonight I'm cooking a dish that said it needed 1 1/2 hours but after an hour I was on the verge of cooking it dry.
Should I reduce heat or cooking time?...why does this happen?

I very confused. I'm hoping to invest in more pieces as time goes on, and need to know how to cook with them properly.
diddy,Le creuset saucepans hold a lot of heat! I have quite a few and really have to reduce the heat, if you cook a casserole turn the heat down to 150 degs.......they need to be on a low heat. as they are cast iron they hold the heat soo much rather than an ordinary casserole dish.
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Old 09-03-2008, 09:40
diddygirl
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diddy,Le creuset saucepans hold a lot of heat! I have quite a few and really have to reduce the heat, if you cook a casserole turn the heat down to 150 degs.......they need to be on a low heat. as they are cast iron they hold the heat soo much rather than an ordinary casserole dish.
That sounds reasonable. I guess I'm going to have to experiment and put the changes in my recipe books.
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Old 09-03-2008, 09:42
fannyadams
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I agree with a previous poster. With fan ovens, either reduce the heat or the amount of time you are cooking.
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Old 09-03-2008, 10:37
Midiboy
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I had the same problem making cassoulet with my Le Creuset casserole in a fan oven. I turned the heat down (normally knock off 20 degrees for a fan oven compared with a regular oven and then another 10 degrees for the cast iron dish). Actually pretty much what dollylovesshoes suggests .
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Old 10-03-2008, 16:31
shackfan
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Last edited by shackfan : 10-03-2008 at 16:31. Reason: deleted!
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Old 10-03-2008, 16:32
welshbabe
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Yes I use lamb for cooking it has amazing flavours
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