All along ‘ve been using a regular round oven for baking & it has mostly yielded nice textured, flavorful cakes..recently I purchased a Morphy Richards Electric Oven(OTG).
Spoke to the Manufacture abt the usage and they did give me a hint or two, but would be great if a regular passionate baker can advice…
They’ve told me to switch on the heating element on top and bottom and keep the cake below the middle rack.
Is that the best way to yield cakes with absolutely great texture?
Does this apply for cupcakes too?
Also when do you switch on the fan option for cakes since ‘ve read that the fan option is too delicate for the structure of sponge type cakes. Thanks