Incomparable baking in a gas oven. Cooking in the oven: subtleties you need to know How to cook in the oven by degrees

Glassware made from heat-resistant glass was created for microwave ovens. Now, when asked whether it is possible to bake food in a glass dish in the oven, many housewives will immediately answer in the affirmative. You can bake biscuits in it and cook roasts according to various recipes. Glass containers are easy to clean and food rarely sticks to them. Glassware can be found in any kitchen today.

Glass containers are easy to clean and food rarely sticks to them.

Not every glass container can be used for oven cooking. Only dishes made of fireproof heat-resistant glass are suitable, capable of withstanding temperatures above 300 degrees.

Glassware for the oven should have thick walls from 3 to 8 mm thick and a solid bottom. Plates, mugs, and other glass containers are not used for cooking in ovens.

Qualities for which glassware is valued:

• Chemical neutrality, glass does not react with food acids or alkaline environments. Glass does not affect the quality of the products in any way; they retain their original aroma and taste;
• Through the transparent walls you can observe the process of food preparation, watch how it changes color and browns.

Only dishes made of fireproof heat-resistant glass that can withstand temperatures above 300 degrees are suitable for the oven.

Fireproof glass is heated on electric or gas stoves, before placing food in a container and pouring out the dough, you can melt butter and animal fat in the container. For roasts, you can fry vegetables directly in the container. Then add the other ingredients indicated in the recipe.

Heat-resistant glass easily tolerates freezing; you can store cooled food in the refrigerator in it; it is not at all necessary to take it out of the dish and transfer it to other containers. It is better to use a microwave oven to heat food.

Heat-resistant glass easily tolerates freezing; it can be used to store cooled food in the refrigerator.

The dishes look very aesthetically pleasing, ready-made dishes can be safely placed on the table; such a presentation of the dish will not spoil even the festive feast. A few sprigs of greenery and cucumber slices are enough for decoration. Cooking meat and fish in glass does not require a lot of oil; food rarely burns to the surface.

The dishes look very aesthetically pleasing, ready-made dishes can be safely placed on the table; such a presentation of the dish will not spoil even the festive feast.

Housewives prepare cold appetizers and desserts based on gelatin in heat-resistant baking sheets, braziers, lids from pots, stewpans, and duck dishes. They are easy to remove, convenient to cut, and you don’t have to worry about the safety of the surface.

Disadvantages of glassware for baking in the oven

Along with the undeniable advantages, containers made of fireproof glass have a number of disadvantages. It must be used very carefully and avoid impacts. Over time, microcracks form on the surface of the glass, they significantly reduce the impact strength of the containers, and the risk of chipping at the edges increases.

Glass is afraid of thermal shock and can instantly crumble if the housewife places a cold dish in a heated cabinet or places a hot fryer on a cold stand or under running cold water.

Glass is afraid of thermal shock and can instantly crumble if the housewife places a cold vessel in a heated cabinet.

Another significant drawback: glass is not able to accumulate heat; in glass containers, the bottom and walls heat up unevenly. You need to be prepared for the fact that the baked goods will be unevenly baked; this is especially true for gas stoves. This problem does not arise in an electric oven; you can safely bake pies in glass.

Heat-resistant glass dishes for ovens are very heavy; they are produced by pressing, with massive walls.

Glass oven-safe dishes are very heavy.

When purchasing cookware in a store or online, you need to take into account the weight of pressed roasting pans and roasting pans. This is not the best gift for fragile women. For them, it is better to choose saucepans with comfortable handles.

Types of glassware by type and volume

First, a few words about the variety of shapes of vessels used for cooking in the oven. They come in round, oval, rectangular, square, with straight and beveled walls. In recent years, manufacturers have been offering original braziers in the form of Asian national utensils. You can choose a container for any volume that the housewife needs. To make the right choice from all this variety, it is worth noting the features of each type of utensils offered.

Pots

Heat-resistant glassware can be used in the microwave and on cooking surfaces. You can cook broth, soups, and side dishes in saucepans. They are available in capacities up to 3 liters. In the oven you get delicious jacket potatoes; in the enclosed space of the pan they are evenly baked and retain their beneficial properties. Beneficial components from the skin are absorbed into the pulp. The pans produce crumbly porridge; glass perfectly reveals the taste of the cereal.

You can cook broth, soups, and side dishes in saucepans.

The flat lid is used as a frying pan; it can be used to fry cutlets on the stove with a little added fat. In the oven it is used as a small roasting pan; it is used for baking multi-component omelettes and preparing julienne.

The pan is convenient in that it and the lid have comfortable handles in the form of ears, which make it convenient to grab the pan when placing it in and taking it out of the oven.

Sauté pans

A saucepan is usually called a low pan with smooth walls. It is usually used for preparing stews, stews, stuffed vegetables and squid, and cabbage rolls. The lid from the saucepan is also used as a separate vessel. By purchasing one item, the owner gets two in one. Saute pans are produced not only traditionally round, there are other shapes: oval, rectangular, square. A stewpan must have handles; they may be smaller than those of a saucepan.

A saucepan is usually called a low pan with smooth walls.

In a saucepan you can cook casseroles, biscuits, roasts, and other dishes that require heat treatment in the oven.

Braziers

Manufacturers offer baking dishes of any shape, size, depth. There are containers with low sides and high ones, up to 4 cm; they can be straight or slightly sloping. Roasting pans do not always have handles; containers often have to be removed from the oven using smooth walls. It's not entirely convenient. Dutch ovens are equally good for ovens and microwave ovens.

Manufacturers offer baking dishes of any shape, size, depth.

By the way, to bake meat and fish in a roasting pan, housewives often use foil instead of a lid. The dish is covered with it in two layers. You need to make a small hole at the top for steam to escape. At the end of cooking, remove the foil and allow the dish to brown.

Ducklings

Such a vessel always has a curved shape; you can bake a whole chicken or duck in it. This container is suitable for preparing jellied meat and saltison. The duckling usually has comfortable handles. The only negative is the heavy weight. It is made with a massive bottom and thick walls. But the flat lid can be used as a container for cooking fish.

Such a vessel always has a curved shape; you can bake a whole chicken or duck in it.

By the way, square and rectangular containers are considered more economical for portioned dishes: stuffed peppers, cabbage rolls. When laying, there is less free space.

Features of care

Heat-resistant glassware requires careful handling. Be sure to adhere to the rules specified in the operating instructions. It says whether glass pans can be placed in a preheated oven if they contain cool food. The dough and other ingredients must be heated simultaneously with the glass. You need to put the prepared dish in a cold oven. When the walls are suddenly heated or cooled, internal stresses arise in the glass and the container may burst.

It is important to properly cool food in glass containers. Place it on a dry wooden cutting board or thick cloth so that the glass cools evenly. Prepared dishes should not be placed on a damp or cold surface.

Place the dishes on a dry wooden cutting board or thick cloth so that the glass cools evenly.

There should be no drops of water on the outside of the container that is placed in the oven. It is better to use wire racks rather than baking sheets instead of a trivet. Do not add cold ingredients to containers during cooking. The amount of water is determined immediately. If there is a need to add it, you need to pour boiling water in a thin stream into the center of the dish. Baking products are placed so that large pieces and foods that require long cooking are closer to the wall.

It is better to use wire racks rather than baking sheets instead of a trivet.

When storing heat-resistant glassware, it is advisable to make a spacer made of fabric or thick paper between the lid and the edge of the pan. This will prevent the formation of chips on the surface of the container. Any chip or other defect on the edge is a reason to refuse to use glassware.

How to Clean Oven Glassware

Glass is afraid of rough abrasives; scratches remain on the glass. Instead, use coarse salt or baking soda. When washing oven containers by hand, you can use any product. Dishwashers use a tablet that is usually added. Mustard powder has long been considered a good cleaning agent for glass. Apply a thick paste to dirt and deposits and leave the container for 2-3 hours. Then just rinse the dishes with cool water.

Mustard powder has long been considered a good cleaning agent for glass.

When food or dough burns, heat-resistant glassware is first cooled and then soaked in warm water. Leave for several hours. After this, the glass can be easily cleaned with a soft sponge.

Table vinegar will help restore the glass to its former appearance. They wipe the vessel on all sides, then rinse with cool water. Allow it to drain spontaneously; microscopic fibers may remain from the tissue.

Table vinegar will help restore the glass to its former appearance.

How to choose the right heat-resistant cookware

When choosing containers for baking or preparing main courses in the oven, it is better to give preference to brands with history and reputable manufacturers. What to look for:

• The quality of the surface, the edges and seams from the mold are bent carefully. The dishes should not have folds, irregularities, or depressions;
• Transparency. Inclusions in the form of air bubbles, small pebbles, and dark inclusions are unacceptable. The glass should not be cloudy;
• Marking of heat-resistant glass; the labels must have a corresponding inscription or icon. If in doubt, you need to request a certificate.

The volume of dishes is chosen based on the composition of the family. Usually, several containers of different sizes and shapes are purchased. Universal utensils can always be used in any kitchen.

Usually, several containers of different sizes and shapes are purchased.

Many housewives have a reverent attitude towards dishes made of tempered glass. They value transparent containers for their ease of care, versatility of use, and appearance. Glass surfaces are easy to clean and food rarely sticks to them. Even the fragility of the dishes does not bother them. With proper care and following the rules specified in the instructions, glassware for the oven will delight you with delicious dishes for a long time.

Video: Juicy chicken with potatoes in a spicy lemon marinade

Perch in pita bread stuffed with vegetables

Ingredients:

• 1 small perch;
• a sheet of thin pita bread;
• onion;
• 1 large tomato;
• ½ bell pepper;
• 2 tbsp. spoons of white wine;
• salt and black pepper to taste;
• olive oil.

To prepare this dish, the fish must be cleaned, gills removed, washed and dried. Rub with salt and pepper outside and inside. Line a baking sheet or baking dish with parchment paper, place pita bread on top, and grease it thoroughly with olive oil. Place the perch in the middle and stuff it with onions, tomatoes and bell peppers, cut into thin rings, alternating them with each other. Then the fish should be sprinkled with lemon juice, poured with wine and garnished with a sprig of rosemary. Carefully wrap in pita bread, brush the top with olive oil and bake the perch at 200°C for 45-60 minutes. Cut the finished fish into portions along with lavash. It is best served with tender boiled asparagus or potatoes, and white wine is suitable as an alcoholic drink.

Buzhenina with orange sauce

Ingredients:

• 1.5-2 kg pork;
• 100 g shallots;
• 200 ml natural orange juice;
• 1 tbsp. l. butter;
• zest of half an orange;
• 1/2 carrot;
• salt, black pepper, dried basil and cloves.

The most delicious boiled pork comes from the ham or the back of the thigh, where there are no veins, but there is a small amount of fat necessary for cooking.

Wash a whole piece of pork, dry it, make 7-10 shallow cuts and insert cloves with pieces of carrots, then rub with salt, pepper and a small amount of dried basil. Leave to marinate at room temperature for 1-2 hours, then wrap in foil, put in the oven and bake at 180°C for about 1.5 hours. Then take it out and, without unfolding the foil, let the boiled pork sit at room temperature near the receiving end, so that it becomes even more saturated with the aroma and taste of spices.

When the meat is ready, you can start making orange sauce for it - cut the shallots into thin rings, fry them in butter, pour in the orange juice, bring to a boil, reduce the heat and reduce the sauce to half. Then add the zest, simmer, stirring constantly, for a couple of minutes, remove from the stove. Cut the boiled pork into portions, place beautifully on a plate, and serve with potatoes and orange sauce.

Stuffed pumpkin

Stuffed pumpkin

Ingredients:

• 1.5 kg pumpkin;
• 200 g pork or chicken fillet;
• ½ cup boiled bulgur;
• bulb;
• 100 ml vegetable or meat broth;
• salt and pepper.

Wash the pumpkin, cut off the top and carefully remove the seeds and pulp, leaving the walls 1-1.5 cm thick. Fry the pork and onions cut into small cubes in vegetable oil until the meat is cooked. Add salt, mix with bulgur and 1/3 of the pumpkin pulp, cut into cubes. Fill the pumpkin with the prepared mixture, pour in the broth and cover with the cut off top. Place in a refractory dish and cook in the oven for 90 minutes at 180°C. It is important to serve stuffed pumpkin whole and always hot.

Baked Accordion Potatoes with Bacon

Baked accordion potato with potatoes

Ingredients:

• 6 potatoes;
• 3 tomatoes;
• 100 g bacon or smoked brisket;
• salt pepper.

This side dish is prepared very simply and quickly - you need to wash the potatoes, dry them and, without peeling them, make deep transverse cuts in them and salt them well. Then insert a slice of tomato and a piece of bacon or thinly sliced ​​brisket into each cut, alternating them so that the potatoes begin to resemble an accordion. Pepper each potato, drizzle with a little olive oil and wrap in a sheet of foil. Bake at 200°C for about 40 minutes. 10 minutes before the end, open the foil slightly so that the potatoes have an appetizing crust. Before serving, remove from foil, place on a plate and garnish with herbs. Suitable not only as a side dish, but also as an independent second course.

Baked vegetables in a pot

Ingredients:

• 4 large potatoes;
• 150 g small champignons;
• 1 carrot;
• onion head;
• 250 ml milk;
• 25 g flour;
• 1 tbsp. spoon of butter;
• salt and ground black pepper.

If you want a more hearty dish, you can also add pieces of pre-fried pork or chicken fillet to the pots.

Peel the potatoes, onions and carrots, wash and cut into large cubes. Wash the champignons too, but leave them whole; if they are large, cut them in half. Place all the vegetables in a deep cup, add salt and mix, then transfer to ceramic baking pots, filling them 2/3 full. Add a couple of tablespoons of plain water to each pot to prevent the vegetables from burning while baking.

In a saucepan, mix melted butter with flour, add milk, bring to a boil, stirring constantly, add salt. Pour the finished sauce into the pots, cover them with lids and bake in the oven for about 40 minutes at 180°C. Then remove the lids, increase the temperature to 200°C and cook for another 10 minutes. Vegetables should be served directly in pots decorated with herbs.

Delicate casserole with salmon and spinach

Salmon and spinach casserole

Ingredients:

• 250 g pasta;
• 200 g salmon fillet;
• ½ bunch of fresh spinach;
• 100 g ricotta;
• 100 ml cream;
• 2 teaspoons butter;
• 1 teaspoon flour;
• salt and black pepper to taste.

Boil the pasta in salted water and drain in a colander. When they have completely drained, transfer to a baking dish greased with butter. Cut the salmon fillet into small cubes, add salt and pepper and place on the pasta. Place pieces of ricotta on top and sprinkle with chopped spinach. Prepare the dressing separately - melt the butter in a saucepan, add flour, mix well and pour in the cream. Bring to a boil and pour the thick sauce over the pasta and salmon. Cook the casserole in the oven at 200°C for no more than 20 minutes.

Vegetable lasagna according to a traditional Italian recipe

Ingredients:

• 2 eggplants;
• 2 multi-colored sweet peppers;
• 1 leek stick;
• olive oil, salt;
• 8 lasagne sheets;
• 250 ml cream;
• 100 ml water;
• 1 teaspoon flour;
• 1 tbsp. spoon of grated parmesan;
• 1 tbsp butter.

In Italy, the birthplace of lasagna, there are dozens of recipes for this dish, but only those prepared with bechamel or bolognese sauces are considered classic.

Peel the peppers from stems and seeds, cut the eggplant into cubes and sprinkle with salt, leave for 5 minutes, then drain in a colander and rinse with water to get rid of bitterness. Cut the leek into thin slices. Fry the peppers, eggplant and onions in olive oil until the vegetables are no longer hard, but have not yet lost their shape or turned into mush. Add salt at the end.

Separately, prepare the bechamel sauce - melt the butter in a saucepan over low heat, then add the flour, stirring continuously so that there are no lumps left. First add 1/3 of the cold cream, mix everything well, and then add the remaining cream and water. Stirring vigorously, bring to a boil, remove from heat, add salt and pepper.

Grease a baking dish, place a sheet of dough, some of the filling and spread a little sauce, then cover with another sheet. Assemble the lasagna without covering the last vegetable layer - pour the rest of the sauce over it and sprinkle with grated Parmesan. Cover the pan with foil and bake for half an hour at 190°C. 10 minutes before the end, remove the foil so that the dish has an appetizing crust. Cut the finished lasagna into portions and serve hot with white wine.

Stuffed cabbage rolls in Chinese cabbage - dietary recipe

Stuffed cabbage rolls in Chinese cabbage

Ingredients:

• 400 g chicken or turkey mince;
• bulb;
• carrot;
• medium-sized head of Chinese cabbage;
• 1/3 cup boiled rice;
• 100 g sour cream;
• 1 glass of water;
• parsley;
• salt and pepper.

Select large leaves of Chinese cabbage, rinse, dry on a napkin, cut off the rough white part. In a separate bowl, mix minced meat, boiled rice, chopped onions, and salt. Place the finished mixture in the middle of the cabbage leaves, carefully fold the edges and place in a baking dish with high sides. In a saucepan with vegetable oil, lightly fry the carrots cut into strips, add sour cream, dilute with water, bring to a boil and add salt. Pour this mixture over the cabbage rolls and place in the oven. Cook at 180°C for 40 minutes. Before serving, sprinkle the food with chopped parsley.

Stuffed chicken breasts

Stuffed chicken breasts

Ingredients:

• 3 chicken breasts;
• 100 g Russian cheese;
• 150 ml unsweetened yogurt;
• 2 tbsp. spoons of chopped spinach;
• 2 cloves of garlic;
• salt to taste.

Before stuffing, you should prepare the filling - mix finely grated cheese, yogurt, chopped garlic and spinach, add a little salt. After this, wash the breasts, make an internal cut in the form of a pocket, salt inside and outside, stuff with filling and secure the edges with toothpicks. Grease a baking dish of suitable size and with high edges with a little olive oil, place the breasts there, pour over the remaining yogurt and place in the oven for 35-40 minutes. Serve with a side dish of vegetables, asparagus, rice or potatoes.

Cherry clafoutis - a quick recipe for every day

Cherry clafoutis

Ingredients:

• 400 g cherries with pits;
• 150 g sugar;
• ½ cup flour;
• 1 glass of cream;
• 3 eggs;
• ½ teaspoon vanillin;
• 4 tbsp. spoons of cherry liqueur;
• 1 teaspoon butter.

To bake this easy French dessert, it is first important to wash and drain the cherries. While it is draining, prepare the dough - sift the flour, add it to the warm cream and stir well. Add beaten eggs to the flour mixture and mix until smooth with a blender. Grease a baking dish with a diameter of 20 cm with butter, fill with cherries, fill with liqueur, and then with dough. You can bake the dessert either in a regular oven or in an electric oven at a temperature of 180°C for 30-40 minutes. Cut the finished clafoutis into portions and sprinkle with powdered sugar.

To prepare a quick and tasty lasagna, it is better to buy sheets of dough that do not require pre-processing, otherwise you will have to boil them first.

I couldn’t achieve perfect baking in a gas oven. I have an Indesit gas stove with oven and grill at home. I baked in the oven only a couple of times, because... My gas oven doesn't bake well - the baked goods were burnt on the bottom and pale on top. I’m used to baking in an electric oven, where you can regulate the temperature, use two or only one heating element when baking, and heating in an electric oven is more uniform.

Due to the economic crisis, I decided to start using energy resources more economically. Therefore, I decided to give up baking in an electric oven and start using a gas oven to its fullest extent.

And I had to decide the question - how to use a gas oven so that the pies are evenly baked with a beautiful golden brown crust.

It turned out that I was not the only one who had this problem. Since the heating element (gas burners) in the oven is located only at the bottom, the heating inside is uneven. There are also problems in some models of gas ovens due to insufficient thermal insulation.

There are problems and they need to be solved. There were many possible solutions.

Some tips on how to use a gas oven, how to bake golden brown pies and pies in a gas oven without any problems.

1. a pair of red fire bricks;
2. just a free baking sheet;
3. a baking sheet filled with coarse rock salt (1-2 packs);
4. a baking sheet with river sand or fine gravel (can be bought at a pet store);
5. tiles or even clay tiles;
6. special stone for baking.

Back in Soviet times, many housewives used asbestos in their ovens. Do not do this under any circumstances.

Based on the results of comprehensive scientific studies of carcinogens, the International Agency for Research on Cancer has classified asbestos in the first, most dangerous category of the list of carcinogens for which there is reliable evidence of their carcinogenicity to humans.

• Many housewives recommend placing a bowl or baking sheet with on the bottom of the gas oven. Water at the bottom of the oven is recommended not only to prevent the product from burning, but also to improve yeast baked goods. Due to the increased humidity in the oven, the crust turns out beautiful, and the dough fits much better.
• If you have an oven with a grill, then the pale pies at the end of baking can be browned for a few minutes by turning on the grill. Just watch carefully, because... Due to the high temperature they turn brown very quickly.

Utensils for the oven are not limited to one iron baking sheet - the choice in stores is now huge, you can even get lost in all this variety: cast iron casserole dishes, ceramic pots, glass baking sheets and silicone baking dishes... What to take? In order to truly choose your own cookware, you need to have a good idea of ​​what exactly you will cook in it. First, for the oven.

Cast iron

Cast iron cookware will last for many, many years and does not require special care. You can wash it with any means, including abrasive ones (it is not afraid of powder or soda, and even metal scrapers). You can store cast iron pans one inside the other - they will not be scratched. Cast iron heats up quickly, but cools slowly and releases heat gradually, so the dish is heated evenly and will retain its temperature longer after turning off the oven. Food cooks faster in cast iron, retains all its taste properties and does not burn; moreover, cast iron becomes saturated with oil over time and improves its non-stick properties.

The only negative is that these dishes are very heavy.

Glass

Heat-resistant glass is very popular now. And it’s deservedly popular, because the dishes look beautiful in it, they don’t burn, and the housewife can easily assess the degree of readiness, since the glass form is transparent. In addition, glassware is easy to wash, it is quite durable, that is, it will not break with a small impact, but you still need to be careful and avoid collisions with heavy metal objects. In addition, glassware is microwave-safe and can be stored in the refrigerator.

Precautions: avoid sudden temperature changes. When heating the oven, it is better to heat glassware together with it; do not put a hot dish in the refrigerator, this is destructive for both the refrigerator and the dishes. And you can’t use glass for cooking on the stove, either, unlike cast iron.

Ceramics

Another favorite in our kitchens. Ceramic cookware is ideal for simmering and slow-simmering food. Its walls heat up evenly, they allow air to pass through, which slowly circulates throughout the oven and inside the cookware itself, ensuring ideal heating and gentle cooking. The slow cooking method preserves quite a lot of useful substances in the products; vitamins are not destroyed. Another plus: the dishes look very nice, and they can be served on the table, even to guests. And for some dishes - for example, roast in pots, this method is preferable.

Silicone

They make it out of it. They are easy to use, easy to remove the finished product from, and the silicone is easy to clean. This form can be used both in the oven and in the microwave; you can freeze food in it, make jelly and portioned ice cream. In addition, silicone will never break, in general - continuous advantages.

But not all housewives are willing to use silicone molds, especially those made in China; they fear that these products can be dangerous to humans, although manufacturers are confident in the absolute safety of their products.

Non-stick coated steel

It is quite comfortable, light and durable. But the walls are thin, so it heats up and cools down quickly, and even not very uniform heating is possible. This cookware is much inferior to its colleagues in terms of preserving nutrients in products, but it is easy to use and can be placed in a preheated oven, unlike glass and ceramics. There is one inconvenience: it must be washed carefully, without abrasives or hard sponges.

Types of dishes:

Cocotte

Long gone are the days when the word cocotte immediately brought to mind a metal cup with a handle. Nowadays they can be ceramic, glass, or even cast iron. They make eggs Benedict and small portioned casseroles.

Tazhin

It is very popular in Asia, and Russian chefs are gradually discovering tagine. This is a frying pan with a high conical lid in which you can cook food without adding fat or water. The secret is that steam condenses at the top of the lid, and then it flows down the walls in the form of water droplets. It turns out that all dishes are prepared in their own juice, with a small amount of salt and spices. Therefore, each product “sounds” in the tagine very brightly and naturally.

Gusyatnitsa

The classic one is cast iron, but now there are many caterpillars made from other materials, such as glass and ceramics. Traditionally oval shaped so that the goose fits well. In a casserole dish with a tight lid, oven-simmered dishes and various types of roasts are excellent; if it is cast iron, then it can be used for cooking on the stove.

Terrine

So far, a rare guest in our kitchens is the rectangular terrine. This is a special utensil for preparing foie gras and French casseroles with bread - meat loaves. It also makes baked meat and fish delicious. Typically, terrines are made of ceramic or cast iron, and in addition they have special holes for a thermometer, which allows you to closely monitor the temperature inside the dish.

Baking tray

Each oven contains a regular metal baking tray. This is the very first utensil we encounter when we start cooking in the oven. It makes excellent pies and kulebyaki, and fries meat and fish without sauce. But this classic baking sheet has many disadvantages: a thin bottom, no walls. Even for ordinary baking, a baking tray with a thick bottom, glass or ceramic, is best suited; the cake bakes more evenly in it. And for roasting meat, it is better to have a baking tray with a grid on the bottom and special grooves for collecting meat juice.

brazier

Typically a round pan with a lid, two handles and a rack on the bottom. It is convenient for baking various products, as well as for making all kinds of casseroles, if you remove the grill. There are a variety of roasting pans: cast iron, ceramic, glass, steel.

Vegetables in a pot

1 eggplant

1 bell pepper

5-6 potatoes

1 carrot

1 onion

50g mushrooms

greenery

salt pepper

Preparation

Step 1. Wash the eggplant, cut into cubes, put in a colander and cover with coarse salt. After 15-20 minutes, rinse under running water. Let it drain.

Step 2. Peel the potatoes and cut into cubes. Peel the carrots, cut into strips or grate on a coarse grater. Mix potatoes with carrots and add salt.

Step 3. Finely chop the onion and fry in oil. Add eggplants and diced peppers and fry until almost done.

Step 4. Place in a pot in layers: a layer of potatoes with carrots, a layer of eggplants with onions and peppers. Alternate layers like this until you run out of space in the pot. Lightly salt each layer and sprinkle with seasoning. Place fried mushrooms on top.

Step 5. Pour in water until the vegetables are almost covered with liquid, place in the oven and simmer until cooked.

Country-style terrine

3 tbsp. chopped basil

1 tbsp. olive oil

2 tbsp. cognac

250 g minced pork

250 g minced veal

Pepper and salt to taste

1/4 tsp. ground coriander

1 pinch ground cloves

1 onion

1 tbsp. butter

100g veal liver

100 g bacon

2 bay leaves

Step 1. 1 tbsp. l. Mix basil with olive oil and cognac. Mix with minced meat and refrigerate for 2 hours.

Step 2. Fry the onion in butter. Then add minced meat to it, in which you first add salt, pepper and coriander.

Step 3. Cut the liver into small pieces.

Step 4. Line the pan with thin slices of bacon. Place half of the minced meat on it. On top is the liver. Sprinkle with remaining basil. Lay out the rest of the minced meat. Place bay leaves on top. Post the bacon. To cover with a lid.

Step 5. Preheat the oven to 160C. Place the terrine pan in a large casserole dish half filled with hot water. Bake for 1 hour 45 minutes.

Step 6. Cool in a water bath. Remove the cover. Press down with a wooden board so that the shape does not become convex. Remove excess fat.

Cabbage lasagna

6-9 leaves of young white cabbage

600 g minced meat (pork + beef)

150-200 g mushrooms

4 tomatoes

1 medium onion,

2 cloves garlic

150-200 g hard cheese

Parsley,

Vegetable oil for frying

Salt, freshly ground pepper,

Sour cream for serving

For the milk sauce:

1 small onion

3 tablespoons flour

700-800 ml milk

Butter

Salt and freshly ground pepper

Step 1. Wash the cabbage leaves and boil in boiling salted water for 2-3 minutes until soft. Place in a colander and allow excess liquid to drain.

Step 2. Wash the tomatoes, cut them in half and grate them on a coarse grater, discard the skins.

Step 3. Finely chop the garlic, chop the onion finely, cut the mushrooms into slices, wash the greens, dry and chop.

Step 4. Fry the onion in a frying pan with oil, salt and pepper, then add garlic, fry a little, then add chopped tomatoes. Stir, bring to a boil and simmer for 20-30 minutes.

Step 5. While the sauce is simmering, heat a little oil in another frying pan and fry the minced meat in small portions. Salt and pepper the minced meat, add herbs and mix.

Step 6. Fry the mushrooms in oil and mix them with the minced meat. Then add everything together to the tomato sauce.

Step 7. Prepare milk sauce. Peel the onion and chop finely. Fry it in butter. Add flour to the fry.

Step 8. Mix everything and pour in the milk. Bring to a boil, reduce heat and cook for a few more minutes until thickened. Then add salt, pepper and a piece of butter.

Step 9. Grease the bottom and sides of the baking dish with oil. Place a few cabbage leaves on the bottom, brush them with milk sauce, then lay out some of the meat filling, sprinkle with grated cheese, and brush with milk sauce again. Repeat the procedure until the filling runs out. The last layer is cabbage leaves with milk sauce and grated cheese.

Step 10. Bake for 40-50 minutes at 180 C.

Modern progressive housewives do not need to be reminded once again that stewed and oven-baked dishes are much healthier than fried ones. And it tastes better - that's a fact! But the opinion that cooking in the oven boils down to “put it in - close the door - ready”, wrongly, because this, like any other culinary process, has its own subtleties.

We will teach you oven tricks that will take cooking to the next level. How to determine the operating temperature without a thermometer, how to protect a dish from burning, how to ensure uniform baking - you will find answers to these and other important questions in this article.

Rules for cooking in the oven

Warming up
Turn on the gas oven 10 minutes before cooking, the electric oven 25 minutes. Set the required temperature.

Temperature
Prioritize cooking at medium temperature. It may take more time, but preserve the taste of the products. You can get the desired golden crust if you briefly increase the temperature at the beginning or end of baking.

To determine the temperature in the oven without a thermometer, use an old trick. Turn on the heat and place a white sheet of paper on a baking sheet for a few minutes. If after 30 seconds it is slightly yellowed, oven at 100-120 degrees. A bright yellow color indicates a temperature of 170–190 degrees. If the paper turns brownish, the temperature is 190–210 degrees.

Level
The middle tier of the oven is the best option for cooking most dishes in the oven. As a rule, a baking tray with water is placed on the bottom one, if the recipe requires it. On the top tier you get a golden crust.

Evenly cooked
Do not push the pan close to the back wall of the oven. In order for hot air to circulate freely in the oven, there should be a gap of 2-3 centimeters between the baking sheet and the back wall.

Sleeve, foil or paper
Foil, film sleeve and parchment are used to ensure even baking of the dish and protection from burning. Parchment is usually placed on the bottom of the baking sheet to prevent fragile items from sticking. The sleeve is used to preserve juiciness and provide a special microclimate during long-term baking of large meat cuts or a whole poultry carcass. Foil is used to cover almost any dish: casseroles and complex meat dishes to reduce cooking time and ensure even baking.

Insurance
Rock salt will help reduce heat in the oven: pour about 1 kg of salt onto a baking sheet and place on the lower tier.

Important subtleties

• Cook vegetables at a higher temperature, but for less time. Turn off the oven when the vegetables are al dente, then leave them in the cooling oven for a while.
• When baking pies and baked goods, do not open the door over and over again to check the readiness of the product. Wait the required time and let the baked goods rise. This applies to any type of dough, not just yeast dough!
• Cooking in the oven involves cooking in a ceramic dish at a low temperature at the start and using enough water to completely cover the ingredients.
• Stewing is the opposite: a well-heated oven before starting cooking and a small amount of water.