Should Pavlova Be Cooked in a Fan Forced Oven: Debunking the Myth

When it comes to baking a perfect pavlova, the choice of oven can sometimes seem confusing. Many traditional recipes, such as the one I use for a 6 egg pav, advocate for a 135-degree Celsius oven for a baking duration of 90 minutes. However, the question often arises: is a fan forced oven necessary, or can a regular oven do the job just as well? In this article, we will explore the pros and cons of using a fan forced oven for baking pavlova, and why, in most cases, you can get satisfactory results without it.

Understanding the Fan Forced Oven Method

A fan forced oven, also known as a convection oven, uses a fan to circulate hot air around the cooking space. This results in more even heating and can potentially shorten the baking time for certain dishes. However, when it comes to pavlova, a delicate meringue-based dessert, the benefits of using a fan forced oven may not be as significant.

The Traditional Baking Method

Most established pavlova recipes, including the one I rely on, call for the use of a regular oven with a low temperature. The reasoning behind this is clear: a fan forced oven can often lead to an over-baked exterior and a less-than-soft interior, which is a significant drawback for this particular dessert. The delicate cream and fruit toppings require a soft, pliant pavlova base, and an oven with forced airflow may not be gentle enough to achieve this perfect texture.

Why Baking With a Fan Forced Oven Isn’t Recommended

Uneven Heating: The circulating fan in a fan forced oven can cause uneven heating, leading to patches that may be harder or softer than desired. For a pavlova, achieving a uniform texture across the board is crucial, and this can be challenging with a fan forced oven.

Inconsistent Results: The fan can also cause air currents that might dry out the pavlova before the exterior is properly set. This can result in a hardened exterior and a soft, gooey interior, which is the opposite of what a perfect pavlova should be.

(Why You Can Get Away With a Regular Oven)

Lower Temperature Control: A regular oven allows for more precise temperature control, which is essential for a successful pavlova. Setting the oven to 135 degrees Celsius and turning it off after 90 minutes ensures that the pavlova is cooked to perfection without overdrying or overcooking.

Slow and Steady Cooking: The slow cooking process in a regular oven ensures that the pavlova has time to set and dry out slowly, which is important for maintaining its soft, airy texture.

Conclusion: A Happy Medium

While a fan forced oven might seem like the perfect choice for many baking tasks due to its even heating, for pavlova, a regular oven may well be the better option. By following traditional methods, you can achieve a beautifully light and tender pavlova that will satisfy any dessert lover. Whether you use a regular or a fan forced oven, remember to follow the recipe closely and pay attention to the details, and you will surely succeed in creating a delectable pavlova. Happy baking!