What does "fan" mean, in the context of oven temperature, e.g. "140 fan?"
I finally found that what Brits call strong flour, we call bread flour. I think caster sugar is super fine sugar in the US.
What other terminology differences are there?
A fan oven has a fan that circulates hot air around the oven for a more even temperature/bake so it's also a bit faster. That's why different temperatures are specified for fan vs conventional ovens.
shareBritish (American):
1/4 lb of butter (a stick of butter)
6 fliud oz/16 TB (1 cup)
Aubergine (eggplant)
Back bacon/Gammon (Canadian bacon)
Bain Marie (double boiler)
Baking fat (shortening)
Bap (soft white roll)
Biscuit (cookie)
Broad bean (fava bean)
Brawn (head cheese)
Chickpeas (Garbanzo beans)
Cling film (Saran wrap)
Cocktail stick (toothpick)
Coriander (cilantro)
Coriander seed (coriander)
Cornflour (cornstarch)
Courgette (zucchini)
Digestive biscuits (Grahams crackers)
Double cream (50% cream)
Fillet steak (tenderloin)
French beans (string beans)
Frying pan (skillet)
Golden syrup (light corn syrup)
Greaseproof paper (parchment paper)
Grilling (broiling)
Hotcake/griddlecake (pancake)
Hundreds and thousands (sprinkles)
Icing sugar (confectioner's sugar)
Jam (jelly)
Jelly (jello)
Lard (clarified pork fat)
Morello cherrries (sour cherries)
Pasty (turnover)
Pawpaw (papaya)
Pie-savoury (covered pie)
Plain flour (all-purpose flour)
Porridge oats (oatmeal)
Profiterole (cream puff)
Rapeseed oil (canola oil)
Receipt (recipe)
Rocket (arugula)
Scone (biscuit)
Sea-salt (kosher salt)
Self-raising flour (self-rising flour)
Semolina (cream of wheat)
Single cream (5% cream)
Sirloin steak (Porterhouse)
Sorbet (sherbert)
Streaky bacon (bacon)
Sugar (granulated sugar)
Sultanas (golden raisins)
Swede (rutabaga)
Swiss roll (jelly roll)
Tart-sweet (pie)
Toffee (taffy)
Treacle (molasses)
Whipping cream (35% cream)
Wholemeal flour (wholewheat flour)
I've seen things you people wouldn't believe...
That's great, Adams! Thanks!
share