How to bake in a gas oven hephaestus. Cooking in the oven: the subtleties that you need to know
Dishes cooked with the help of an oven are definitely more useful for a person. They are prepared using a minimum amount of oil, in their own juice.Almost any dish that you are used to cooking on the hob can be cooked just as tasty in the oven. The oven comes in handy even when you don't want to completely abandon traditional frying. You can add benefits to dishes and reduce harm by combining two types of cooking.
Often, especially in restaurants, chefs first fry the product until golden brown, and then bring it to readiness in the oven. Each oven is individual and has a number of features that you can read about in the instructions for it, but there are a few general secrets that will suit the owners of all ovens.
Choose a level
In order for the dish not to burn, remain juicy and fragrant and at the same time fully cooked, it is important to choose the right level of cooking in the oven. A win-win option is to choose an average level, it is on it that the dish will not burn, it will cook evenly. If a golden crust is important, then an almost ready dish can be rearranged to a higher level for a short time. The latest trend is to cook dishes at low temperatures for several hours. It is believed that this method allows you to save the correct texture of products, taste and aroma. In this way, you can cook in the oven at the lower level, but in a mode in which the lower heat is not strong.
Some foods are more difficult to brown from the bottom, so they are best cooked on the lower rack with a strong bottom heat. For example, this is how chefs recommend cooking pizza. This way it won't burn on top and be crispy on the bottom. We advise you not to move the baking sheet close to the back wall, this interferes with air circulation and does not allow the dish to bake evenly.
Choose a mode
In modern ovens, there are many modes that help to cook even the most complex multi-stage dish with maximum comfort. For example, the simultaneous use of top and bottom heat is considered a traditional baking format and almost any dish can be cooked on it. It provides even distribution of heat and natural convection. This mode is quite slow, while the lower heating element works more powerfully in almost all ovens, which means that the dish may not cook evenly. Cookies, biscuits, bread, lasagne, stuffed vegetables, roasts, poultry, beef, fish and fish casseroles are traditionally cooked in this mode.
Simultaneous intensive bottom heat and standard top heat are used when you need to quickly fry the bottom of the dish or achieve a golden crust. This mode is ideal for roasting in pots and small dishes. If you are using cookware that does not conduct heat well, such as glass, aluminum, then this mode is ideal.
The simultaneous lower, upper heating and fan mode helps to evenly influence the products and creates an even microclimate in the oven. In this mode, the food is heated more intensively due to the air masses and the food is quickly browned on all sides. This mode is suitable for large baking sheets, a large amount of food in a dish and large whole pieces. For example, for shank, rolls, roasts, casseroles, whole poultry, boiled pork. You can cook on it when you need even cooking inside and out. In this mode, we do not recommend experimenting with omelettes and meringues. These dishes do not like convection.
In the bottom heating mode only, we advise you to dry the bottom of the pies with moist fillings, additionally brown the pizza, preserve it. In this mode, you have to rearrange the dish more often to a higher or lower level, monitor the browning. We recommend the bottom heat and fan mode to finish baking open cakes, dishes in low-sided tins, for baked goods that do not rise well. In this mode, dishes are obtained with a crust on the bottom and juicy inside.Top heat with a fan is useful for dishes where you need even cooking and a baked crust. It is very convenient to bake products in forms on it. Suitable for casseroles, soufflés, lasagna, julienne. We recommend using the grill mode for cooking steaks, chops, kupat, rolls, fish fillet, vegetables, toast, bacon, shish kebabs, sausages, pork ribs, dishes in various sizes. It can be used as the main cooking mode or as a final step to achieve a recognizable appearance. This mode can be called grill, and infraheat, and barbecue - depending on the model and manufacturer.
What do we bake in
Today, a huge number of dishes for baking. The most environmentally friendly are ceramic forms, glass, cast iron. It is very convenient to bake in the baking sheets that come with the oven. We advise you to choose a baking sheet with high sides for juicy, moist dishes, and a flat one for dry ones. It is convenient to cook in ceramic pots and forms, but we advise you to put them in the oven before heating, this will save the dishes from cracking. From a sharp temperature drop, the pot may even burst. In an ordinary cast-iron pan, we recommend making casseroles from various products; it is in such dishes that they are baked faster and more evenly. Silicone molds are convenient for baking, bread, cheesecakes. Nothing burns in them even without lubrication, which allows you to cook diet pastries.
Cooking in foil, sleeve
In foil, you can bake any food, except for fruits, soft vegetables, cereals, mushrooms. They turn out too boiled and lost their taste. For other dishes, the foil perfectly preserves the juice and prevents the dish from drying out from high temperatures. An important rule is that the shiny side of the foil should always be facing the dish, and the matte side should always be outward. Thus, the temperature required for cooking will be kept longer. When wrapping meat or fish, it is important to ensure that protruding bones or sharp corners of the product do not break through the foil during cooking, otherwise the dish will lose valuable juice. To do this, we advise you to always tightly fasten the edges of the foil.
On average, dishes under foil are cooked at 200 degrees. Baking time depends on the size of the product. For example, meat is cooked from 40 minutes to 2 hours. Fish - from 20 minutes to 45 minutes. Vegetables - about half an hour. Bird - from half an hour to 3 hours. In order to get a crispy crust, at the very end of cooking, the foil is unfolded and the dish is cooked in the intensive top heat mode until a blush. Avoid strong acids such as wine and marinades on the foil. Foil can be used even at very high temperatures, it can withstand up to 600 degrees.
Plastic bags and sleeves made of heat-resistant film allow you to bake in modes up to 230 degrees in sealed conditions. They can simultaneously bake meat and potatoes, fish and vegetables. The side dish is saturated with the aroma and taste of meat or fish, the juices are mixed, and the dish with this cooking method turns out to be very tasty. It is this method that allows you to significantly save cooking time. For example, if a medium-sized turkey is cooked under the foil for about two hours, then in the sleeve it takes about an hour. But it is important to choose high-quality, food-grade, specially designed for baking, then they are absolutely harmless. We recommend that you be very careful when unwrapping the dish and transferring it to a serving plate. Lots of juice!We advise you to make a few punctures in the upper part of the sleeve or bag with a fork before cooking. Thus, hot air can escape and the sleeve does not burst. There are a few tricks when baking in artificial casing. A large piece of meat does not need to be salted, so it will turn out more tender and melt in your mouth. When roasting a bird, it is better to use dry spices, raw ones can worsen the taste. When baking minced meat, it is salted and peppered in advance and a little flour is added, which absorbs excess salt and moisture. We advise you to salt the fish several times more than usual, about a tablespoon of salt per kilogram. Baked vegetables are advised not to salt and do not put seasonings. This can be done ready-made by adding them to taste along with butter, sour cream and sauce.
traditional baking
If you are preparing a dish without an artificial casing, then during the cooking process it is important to constantly pour the dish with its own juice that appears. Especially if you are cooking large pieces of fish or meat. This method provides a brighter crispy crust, but can also threaten a drier and burnt result. The traditional way of baking involves being in the kitchen all the time. We do not recommend baking dishes from small pieces of meat, fish and vegetables in this way. They may be too dry.
Many do not know that cereals and soups can be cooked in the oven. We recommend that you try it at least once. The soup is cooked in a ceramic or refractory dish under a lid for about 1.5 hours at 200 degrees, then it can be simmered with the mode turned off until the oven cools down or at a very low temperature for about another hour. This soup turns out to be very tasty, with the effect of languishing in a traditional Russian oven. Porridge is prepared using the same technology. In milk or water, it cooks for about 1.5 hours at 180 degrees and languishes for about 40 minutes more. This is delicious!
Cooking in a water bath
Another way is baking in a water bath. It is used when you need to cook dishes from "capricious" products. For example, soufflés, cheesecakes, pâtés, creams, some casseroles are recommended to cook in this way. For a water bath, you need a three-dimensional form into which hot water is poured and a form with the dish being prepared is already placed in it. The water level should reach the middle of the main form or slightly higher. This way, when heated, water will not get into the dish. Cooked in a water bath at 180 degrees. It is this method that allows the dish to warm up evenly and not burn. Even the most delicate cheesecake with such baking will turn out to be airy and elastic at the same time.
Stew in the oven
You can stew not only on the burner, but also in the oven. You can stew both pre-fried meat, fish, vegetables, and fresh ones. We recommend adding liquid to the mold at the rate of two-thirds of the total volume of products. The minimum amount of liquid is one third, but you need to make sure that it does not boil away. You can stew in water, kefir, milk, whey, broth, depending on the chosen recipe.
Some Tips
- Be sure to preheat the oven. We recommend heating a gas cabinet 10 minutes before cooking, and an electric cabinet 20 minutes before cooking. Only very fatty meat is placed in a cold oven.
- In order to prevent the vegetables from overcooking and turning into cotton wool, we advise you to turn off the oven until the final readiness and leave the vegetables to reach in the cooling cabinet.
- We do not recommend opening the lid during cooking. This disrupts the microclimate and the circulation of air currents. It is enough just sometimes to look through the glass by turning on the backlight function. This rule is especially important when preparing muffins and pastries.
- Always follow the temperature indicated in the recipe. In any case, until you become a professional cook.
- If you have a very old stove without a thermometer, you can use a simple sheet of paper to determine the degrees. In 30 seconds at 100-120 degrees the sheet turns slightly yellow, at 190-210 degrees the paper turns yellow-brown, the sheet starts to burn at 220 degrees.
- Water and salt save from burning. Delicate foods are best cooked in a water bath. To prevent burning, you can use a kilogram of coarse salt scattered on the lower baking sheet.
- We advise you to remember that puff pastry is baked at a high temperature, butter or biscuits - at medium, protein dough - at low.
What to do to make baking perfect, both in an electric and gas oven. "Tips for a novice housewife" continues ...
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Pies burn, dry, do not bake? Do not get a golden and crispy crust? It is not at all necessary to think about buying a new oven, it is quite possible to agree with the one that already exists, especially if you know a few secrets.
It is much more convenient to handle it than with a gas oven, since heating can go both from above and from below. You can turn on the upper or lower heating elements separately. In addition, the electric oven is equipped with a convenient thermostat and often a timer. It is like an iron, it turns itself off and on - it maintains a constant temperature.
- Before turning on, be sure to remove all unnecessary items from the oven. If there is a grate, but it will not be used, then it must be removed (an extra baking sheet left in the oven will negatively affect the temperature and heating of the oven).
- Before baking, the oven must be preheated: set the desired temperature and wait 15-20 minutes.
- If you need to put pastries in a cold oven (for example, a glass or ceramic baking dish cannot be put in a hot oven - it will burst), then watch the dough. If it has already risen, and the oven has not warmed up yet, then you can put parchment moistened with water on top of the dough.
- The baking dish must not be placed on the bottom of the oven, only on a wire rack or baking sheet. It is necessary to put on the guides in the oven.
- The air in an electric oven is very dry, so the baked goods need to be moistened. You can put a container of water in the oven for the first half of the baking time. You can also sprinkle the seized pies with water or warm milk.
- The convection mode makes the air hotter by 10-15 degrees.
- Any oven must not be opened while the dough is being prepared. - When the cake has been placed inside, close the door carefully, do not slam. Otherwise, the dough may fall.
- A toothpick will help you find out about the readiness of the dough: you need to stick it into the dough, if there is no sticky dough left on it, then everything is baked.
In it, heating comes only from below and it is more difficult to regulate the temperature. Therefore, it often happens that the bottom of the cake burns, and in the middle it does not bake. What to do?
- Before you put the cake in the oven, you need to warm up for 10-15 minutes on the highest heat. Then reduce the fire to medium or even to the minimum (if you feel that it is burning), and referring to the thermometer and adjusting the temperature, if necessary, bake the cake.
- The cake should be placed so that there is enough space around it for air to circulate.
- To protect the bottom of the pie from excessive heat, place a baking sheet with coarse salt or sand under the mold or baking sheet. Sometimes pans with water are placed under the pies, but this method is not effective in all cases.
- Gas ovens often come with an enamelled black pan, which is a container for collecting fat and is not used for baking. For baking, you need to use special forms and put them on a wire rack, or bake in a pan.
- To get a golden crust, you need to bring the cake to readiness over low heat, and then add heat for 5 minutes. And then turn it off.
Whatever oven you intend to cook in, it is best to read the instructions for it first. Even experienced cooks who have changed several ovens can find a lot of interesting and useful things in the usual instructions.
Baking temperature
Yeast dough pies – 180 °С
High products - 175-190 ° С
Small items, gingerbread, pies - 210-220 ° С
Puff pastry pies - 200-220 ° C
Meringue and meringue - 100-130 ° С
Owners of a gas oven often encounter a phenomenon in which the top of the baked product remains raw, while the bottom burns. Some attribute this to the presence of a flame and the inability to clearly adjust the temperature, others to problems with the functionality of the device. In fact, the oven works properly, the basic rules for its use are simply not followed. Few of the housewives read the instructions for the device after purchasing it, and yet the specifics of handling the device are described there. It should start with the fact that baking sheets in a gas oven are generally better not to use - they interfere with the uniform distribution of heat. The best option in this case are the grates, on which containers for baking blanks are placed.
How to bake in a gas oven?
Contrary to popular belief, the oven is not a capricious device if you know how to handle it. Unfortunately, when the electric model is replaced by a gas model, they begin to treat it in exactly the same way, making this the first and main mistake. To ensure that the top and bottom of the products are always baked evenly, you should remember the following rules:
- It is necessary to strictly follow the temperature recommendations given in the recipes. Do not try to speed up the cooking by increasing the flame.
- To bake a large cake, use a lower temperature than when working with a small product. A large workpiece is evenly and completely baked only if it is kept for a long time at an average temperature.
Tip: Each gas oven is designed differently, so you should read the instructions before using it. Sometimes the use of “non-native” pallets leads to blocking the movement of hot air, due to which the top of the products remains damp while their bottom is already starting to burn.
- If the temperature is not indicated in the recipe, you can use universal data: 180ºС for large pies, 200-210ºС for small pastries.
- Initially, blanks in a gas oven should be placed at an average level. After some time, we evaluate the quality of the work of the product. In the case when the bottom darkens, and the top does not set, we rearrange the container to the upper level. Sometimes you need to brown the crust at the bottom, in this case we rearrange the product as low as possible.
- Forms for baking products in the oven must be lubricated with vegetable or butter, odorless natural fat. Then you can not worry about the risk of deformation of the cake or its sticking to the dishes.
If you do not want to constantly lubricate the surfaces with products that, as a result of heat treatment, turn into not the most useful substances, you should use butter-based dough. It does not stick to the forms, it turns out tasty and crumbly. Moreover, most of the recipes allow you to use such a universal basis.
Secrets from experienced housewives
When even following the above rules does not help, and the products burn anyway, you have to use techniques proven by experienced chefs. At home, you can do the following:
- Pies will stop burning if a refractory brick is placed at the very bottom of the chamber. Only first it needs to be cleaned, if necessary, washed and dried.
Tip: Unsweetened tops will set and bake a little faster in the oven if brushed with beaten egg yolk before baking. And sweet blanks are treated with sweetened and strongly brewed black tea for the same purpose.
- When there is no brick or you don’t want to use it for aesthetic reasons, you can take coarse salt. It is placed in a bowl of heat-resistant material and placed under the grate with pastries.
- And in a gas oven they sometimes put a container of water. The liquid evaporates, slightly raising the temperature. But at the same time, the products do not burn, but are evenly baked. If you want a golden crust to appear on the culinary masterpiece, water should be used only in the first half of baking. The dish prepared in this way also turns out to be more juicy than usual.
Despite the simplicity of the methods, they have proven their effectiveness. If such approaches do not give the desired result, and the top and bottom continue to bake unevenly, this indicates violations of the rules for the production of semi-finished products.
Features of the temperature regime
In order for the gas oven to help bring the workpiece to the desired state, and not spoil it, temperature and time indicators should be clearly maintained. Here are just the basic recommendations, which may vary slightly depending on the characteristics of the filling and the composition of the baking dough:
- The bottom of the pizza will not burn, and its top will be covered with an appetizing crust if baked at a temperature of 210-220ºС for 20-25 minutes.
- For high pies with filling, the optimum temperature is 180-200ºС. The processing time will be 35-45 minutes.
- Low pies and a variety of buns are processed for half an hour at a temperature of 210-220ºС.
- Meringue, regardless of which oven is used, is baked at 140ºС until its top, bottom and sides dry out and become covered with a dense crust.
- For baking lasagna, the temperature is set in the range of 190-200ºС. The duration of exposure may vary. The main thing is to grab and brown the top layer of the product.
It turns out that working with the oven is not difficult at all, you just need to do everything taking into account the specifics of the apparatus. Well, if observance of the nuances does not help, you should measure the temperature in the chamber of the device using a special thermometer. The probability that some settings were knocked down, or that one of the systems broke down, also exists. In this case, you should not try to figure out the problem on your own, you should immediately contact specialists who will quickly establish the cause of the phenomenon and eliminate it without risks to the device.
Homemade fruit and meat pies, cookies, cakes are the most delicious. When it comes to using an already familiar and proven oven, traditional recipes are usually easy to deal with. But how to bake in the oven, if a new technique has appeared in the kitchen that has its own character? The general rules are simple.
- Use matte and dark pans for even browning and browning without extending the cooking time.
- Grease baking sheets with oil or line with special paper for easy removal of ready-made dishes, especially if they contain a large amount of egg white (meringue, biscuits).
- Check the pies 10-15 minutes before the end of baking by sticking a wooden stick into the dough. The absence of wet traces indicates readiness.
- Leave baked goods in the oven for five minutes after turning off to avoid sudden temperature changes and heavy settling.
- Choose your options. When burning from above - lower the baking sheet, from below - raise. Further reduce the temperature for a crispy base and juicy filling.
Always pay attention to the manufacturer's recommendations. Is it possible to bake in the oven, choosing the settings yourself? Yes, the cooking time and temperature may vary depending on taste preferences and experience, but when using the oven for the first time, it is better to focus on the values \u200b\u200bspecified in the instructions.
How to bake in a gas oven
The usual lower heating mode in a gas oven is suitable for both simple and complex baking. The baking sheet with the dough stands in a warm place for about half an hour and is placed in a preheated oven. To obtain a golden crust, pies are smeared with egg yolk.
Universal tips for choosing temperature and time:
- Cookies, muffins, rum babas, nut, curd and fruit pies made of shortbread and butter dough are baked at 160-180 0 C for 35-55 minutes.
- Simple baking in the oven of biscuits as the basis for a cake and complex rolls with filling require 170-190 0 C and 15-35 minutes.
- Yeast and cottage cheese pastry - open and closed pies with different fillings, pizza - are excellent at 180-200 0 C in 25-50 minutes.
- Complex products from custard and puff pastry with fruit and cream are baked at 170-200 0 C for 15-35 minutes.
- Delicate protein meringues, meringues, almond cakes need a low temperature of 120-140 0 C and 25-50 minutes of baking.
In the absence of practical experience, it is advisable to choose the lower value of the range and regularly check the dish for readiness.
How to bake in an electric oven
The presence of different operating modes removes most of the questions about how to properly bake products from different doughs in an electric oven. The use of convection, bottom heat, top heat and combinations of these allows you to bake like a chef.
The main differences from using a gas oven:
- No need for preheating when using a ring heating element, as implemented in Darina F EM341.
- Reducing the baking temperature by 20-30 0 C when choosing modes with convection.
- Reduced baking time by 10 minutes when placing the dough in a preheated oven.
The presence of a convector allows you to simultaneously bake at different levels, since the constant circulation of hot air ensures uniform cooking.
Baking bread in the oven
Can you bake homemade bread in a gas or electric oven? Yes, and both from yeast and yeast-free dough. The main requirements are the obligatory exposure of the rising dough in a warm place for a light consistency and the slow cooling of the finished product.
For baking white and rye bread in the oven using the lower and upper heating, 50-60 minutes are enough at a temperature of 180-200 0 C. When combined with a convector, especially airy dough and a crispy crust are obtained.
Owners of a gas oven often encounter a phenomenon in which the top of the baked product remains raw, while the bottom burns. Some attribute this to the presence of a flame and the inability to clearly adjust the temperature, others to problems with the functionality of the device. In fact, the oven works properly, the basic rules for its use are simply not followed. Few of the housewives read the instructions for the device after purchasing it, and yet the specifics of handling the device are described there. It should start with the fact that baking sheets in a gas oven are generally better not to use - they interfere with the uniform distribution of heat. The best option in this case are the grates, on which containers for baking blanks are placed.
How to bake in a gas oven?
Contrary to popular belief, the oven is not a capricious device if you know how to handle it. Unfortunately, when the electric model is replaced by a gas model, they begin to treat it in exactly the same way, making this the first and main mistake. To ensure that the top and bottom of the products are always baked evenly, you should remember the following rules:
- It is necessary to strictly follow the temperature recommendations given in the recipes. Do not try to speed up the cooking by increasing the flame.
- To bake a large cake, use a lower temperature than when working with a small product. A large workpiece is evenly and completely baked only if it is kept for a long time at an average temperature.
Tip: Each gas oven is designed differently, so you should read the instructions before using it. Sometimes the use of “non-native” pallets leads to blocking the movement of hot air, due to which the top of the products remains damp while their bottom is already starting to burn.
- If the temperature is not indicated in the recipe, you can use universal data: 180ºС for large pies, 200-210ºС for small pastries.
- Initially, blanks in a gas oven should be placed at an average level. After some time, we evaluate the quality of the work of the product. In the case when the bottom darkens, and the top does not set, we rearrange the container to the upper level. Sometimes you need to brown the crust at the bottom, in this case we rearrange the product as low as possible.
- Forms for baking products in the oven must be lubricated with vegetable or butter, odorless natural fat. Then you can not worry about the risk of deformation of the cake or its sticking to the dishes.
If you do not want to constantly lubricate the surfaces with products that, as a result of heat treatment, turn into not the most useful substances, you should use butter-based dough. It does not stick to the forms, it turns out tasty and crumbly. Moreover, most of the recipes allow you to use such a universal basis.
Secrets from experienced housewives
When even following the above rules does not help, and the products burn anyway, you have to use techniques proven by experienced chefs. At home, you can do the following:
- Pies will stop burning if a refractory brick is placed at the very bottom of the chamber. Only first it needs to be cleaned, if necessary, washed and dried.
Tip: Unsweetened tops will set and bake a little faster in the oven if brushed with beaten egg yolk before baking. And sweet blanks are treated with sweetened and strongly brewed black tea for the same purpose.
- When there is no brick or you don’t want to use it for aesthetic reasons, you can take coarse salt. It is placed in a bowl of heat-resistant material and placed under the grate with pastries.
- And in a gas oven they sometimes put a container of water. The liquid evaporates, slightly raising the temperature. But at the same time, the products do not burn, but are evenly baked. If you want a golden crust to appear on the culinary masterpiece, water should be used only in the first half of baking. The dish prepared in this way also turns out to be more juicy than usual.
Despite the simplicity of the methods, they have proven their effectiveness. If such approaches do not give the desired result, and the top and bottom continue to bake unevenly, this indicates violations of the rules for the production of semi-finished products.
Features of the temperature regime
In order for the gas oven to help bring the workpiece to the desired state, and not spoil it, temperature and time indicators should be clearly maintained. Here are just the basic recommendations, which may vary slightly depending on the characteristics of the filling and the composition of the baking dough:
- The bottom of the pizza will not burn, and its top will be covered with an appetizing crust if baked at a temperature of 210-220ºС for 20-25 minutes.
- For high pies with filling, the optimum temperature is 180-200ºС. The processing time will be 35-45 minutes.
- Low pies and a variety of buns are processed for half an hour at a temperature of 210-220ºС.
- Meringue, regardless of which oven is used, is baked at 140ºС until its top, bottom and sides dry out and become covered with a dense crust.
- For baking lasagna, the temperature is set in the range of 190-200ºС. The duration of exposure may vary. The main thing is to grab and brown the top layer of the product.
It turns out that working with the oven is not difficult at all, you just need to do everything taking into account the specifics of the apparatus. Well, if observance of the nuances does not help, you should measure the temperature in the chamber of the device using a special thermometer. The probability that some settings were knocked down, or that one of the systems broke down, also exists. In this case, you should not try to figure out the problem on your own, you should immediately contact specialists who will quickly establish the cause of the phenomenon and eliminate it without risks to the device.
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