The idea of a "fast" oven comes from the time when wood-burning stoves without temperature gauges were the most common ones in kitchens. A fast oven is anywhere from 400-425° F.
Conversion to Fahrenheit
Very slow (very low) oven: 300-325° F.
Slow (low) oven: 325-350° F.
Moderate (medium) oven: 350-375° F.
Fast/quick (high) oven: 375-400° F.
Very fast/very quick (very high) oven: 400-425° F.
Various "modern" cookbooks that attempt to explain these terms will often give different temperatures, but the degree of difference isn't usually that great (usually about 25 degrees in either direction); what was a fast oven to one cook may only have been a moderate oven to another.
A "pastry," "bread," or "bread-baking" oven generally refers to a temperature range of 360-380° F.
(Rounded) Conversion to Celsius
Very slow (very low) oven: 150-160/170° C.
Slow (low) oven: 160/170-180° C.
Moderate (medium) oven: 180-190° C.
Fast/quick (high) oven: 190-200° C.
Very fast/very quick (very high) oven: 200-220° C.
Conversion to Gas Marks
Very slow (very low) oven: 2-3
Slow (low) oven: 3-4
Moderate (medium) oven: 4-5
Fast/quick (high) oven: 5-6
Very fast/very quick (very high) oven: 6-7
Oven To Campfire Temperature Conversion Chart
(For Use with Dutch Ovens and Charcoal)
Slow (low) oven: 6-8 briquettes below/ 12-16 on lid
Moderate (medium) oven: 8-10 briquettes below/ 16-18 on lid
Fast/quick (high) oven: 10-12 briquettes below/ 18-24 on lid
Toaster ovens are awesome. For a toaster oven, there are three key features:
- Big enough to fit the largest item you'll cook.
- Convection, so food cooks quickly and evenly.
- Enameled or stainless/aluminum interior. This lets you use harsh abrasives to keep it clean.
It's a given that your oven should have bake, broil, and roast modes.
For size, you'll probably want it big enough to comfortable fit a 1/4 sheet pan, or a 9" x 12" brownie pan. That will allow you to bake. Much bigger and it will take up a huge amount of counter space and realistically you should use a full oven for the big stuff. Too small and you'll have to fire up the full oven for everything, which defeats the purpose.
Convection makes a huge difference in toaster ovens; because they're so small, they are more prone to uneven heating than normal ovens, and leak heat out the front. If you open them to move food, they'll lose most of the heat, and take a while to get back up to temperature without convection. Convection lets you cook faster and more evenly.
For cleaning and long-term use, you need to be able to scour off the burned-on crap with steel wool or other harsh abrasive. Otherwise the oven will quickly become so unsanitary that it must be replaced, and nonstick finishes never last. The bottom will, of course, be lined with aluminum foil for easy cleanup of drips.
Oh, and rotisserie is a useless gimmick. I've had it on ovens, and never used it yet. Other people may have different experiences with it, of course, but that's my $0.10.
Best Answer
180 fan is 180 degrees Centigrade with the fan on. The general advice when converting from a fan to a non fan oven is increase temperature 15-20 degrees, so the range you are looking for is between 383 and 392 degrees Fahrenheit. If you have a digital stove I'd say set it for 390, if it's a dial you'll need to eyeball it.