Yvonne Ronan - I'd say most recipes are for Conventional Ovens, unless otherwise stated. Many ovens have fan-forced (convection) settings.  Fan-forced results in faster cooking. Conventional is used for baking long and slow (like for cakes), fan-forced to cook at higher temperatures. If using fan-forced as a general rule, drop temperatures by 20% to imitate conventional.

Thanks Hola,  I always take off 20, which means if it says 200C I cook at 180C fan forced. Do you think this is wrong and I should be taking off 40C which is 20% of 200C

Yvonne - Not too sure. I always cook at 180 conventional oven. I only use fan forced for browning,  as in  getting the crackle on roast pork or browning up the cheese on top of a Macaroni and Cheese. Hope this can be of some help. After all I'm no Nigella Lawson. 

Using a fan-forced oven, as a general rule, drop the temperature by 20°C to imitate conventional oven but every oven is a little different

..... hence cook it for the recommended time, checking it 5 minutes before the end of cooking

....... Make sure you note any adjustments on your recipe for next time.

Hola  ... thought you would be in the class of Nigella Lawson

So I will have to cancel the dinner invitation that you kindly sent me

Sorry Abby - no can do. I can't even afford to shout myself one.  {:( . Maybe in another lifetime.

Abby -  Lady of the Manor, I hope. It's about time I  have people wait on me for a change.

I subscribe to a newsletter put out by an Asian lady...called

www.notquitenigella.com

She puts up some good recipes and hints.