Hi there, could explain *why* you recommend baking the following with the fan off: (1) quickbreads; (2) sandwich bread and (3) sweet yeast baking? For delicate items like cakes and cupcakes, I understand that leaving the fan off would reduce the batter being blown in a certain direction i.e. tilted hat but my quickbreads and sandwich bread doughs are thick and dense enough that I don't feel like that would happen. Please could you explain I'd be most grateful.

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