What to do to ensure that the oven bakes evenly. Gas oven: how to use, how to determine the temperature, instruction manual

Homemade fruit and meat pies, cookies, cakes - the most delicious. If we are talking about using already familiar and proven oven, cope with traditional recipes usually easy. But how to bake in the oven correctly if a new technique has appeared in the kitchen, which has its own character? General rules simple.

Use matte and dark pans for even browning and baking without increasing cooking time.
Grease the baking trays with oil or line them with special paper for easy removal of finished 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 inserting a wooden stick into the dough. The absence of wet marks indicates readiness.
Leave baked goods in the oven for five minutes after turning off to avoid sudden temperature changes and excessive settling.
Select parameters. If it burns on top, lower the pan; if it burns on the bottom, raise it. Next, reduce the temperature to obtain a crispy base and juicy filling.

Always pay attention to the manufacturer's recommendations. Is it possible to bake in the oven by choosing the settings yourself? Yes, cooking time and temperature conditions 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 indicated 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 is left in a warm place for about half an hour and placed in a heated oven. For getting golden crust The pies are brushed with egg yolk.

Universal tips for choosing temperature and time:

Cookies, muffins, rum baba, nut, curd and fruit pies from sand and butter dough baked at 160-180 0 C for 35-55 minutes.
Simple Baking in the oven, biscuits as a base for a cake and complex rolls with filling require 170-190 0 C and 15-35 minutes.
Yeast and curd dough - open and closed pies With with different fillings, pizza - they turn out great at 180-200 0 C in 25-50 minutes.
Complex products made from choux 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.

With absence 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 eliminates most questions about how to properly bake in electric oven products from different test. Using convection, bottom heat, top heat and combinations thereof allows you to bake like a chef.

The main differences from using a gas oven:

There is no need for preheating when using a ring heating element, as implemented in Darina F EM341.
Reducing baking temperature by 20-30 0 C when choosing modes with convection.
Reduce baking time by 10 minutes when placing the dough in a preheated oven.

The presence of a convector allows you to simultaneously bake on different levels, since constant circulation of hot air ensures uniform cooking.

Baking bread in the oven

Is it possible to bake homebaked bread in a gas or electric oven? Yes, both from yeast and from without yeast dough. The main requirements are the obligatory holding of the rising dough in a warm place for a light consistency and slow cooling of the finished product.

For baking white and rye bread in the oven using lower and upper heating, 50-60 minutes at a temperature of 180-200 0 C is enough. When combining modes with a convector, the results are especially airy dough and crispy crust.

Housewives often use a gas stove oven at home. The dishes in it turn out to be very healthy and tasty. Probably every home has a gas oven. How to use it? This information is in the operating instructions.

Terms of use

Before cooking, you must read the operating instructions for the gas oven included with each equipment. If you take into account all the nuances, the equipment will serve for a very long time.

How to properly use a gas oven when baking? To do this, you need to follow a few simple recommendations:

There should be no room inside the cabinet during cooking. kitchen utensils, it can only contain a grate;
Before cooking, you need to set the required level, and then it should not be changed;
you need to preheat the oven, and for this 10 minutes are enough, after which you can prepare the dish;
During cooking, you should not open the door often so that a lot of heat does not escape.

Many homes use a gas oven. Simple instructions will help you on how to use it. Compliance with all rules will allow you to use the equipment safely.

Lighting the oven

A gas oven heats up quickly compared to an electric oven, which is necessary for quick preparation dishes. The equipment is used to heat food even if the lights are turned off in the house.

How to light a gas oven? First you should check whether the equipment is connected to the gas system. It is also necessary to familiarize yourself with the images on the plate. You need to pull out the metal bottom. Inside there will be a burner with curved holes for the flame to escape. There are 1 or 2 holes for ignition. A match is brought to them, and at the same time the relay turns.

How to light a gas oven if it has an ignition button. The burner tap must be turned to set the required temperature. Then press the gas supply start button. And the fire is activated by another button, which is located on the side of the panel. If there is no gas for several seconds, then turn off the equipment and repeat the procedure.

Temperature

There are nuances that will make a gas oven work correctly. How to use it so that it lasts a long time. The temperature should be set based on the type of dough, size and shape of the dish. This indicator could be:

moderate - 130 - 180 degrees;
average - 180 - 220;
high - 220 - 270.

Methods for determining temperature

How to determine the temperature in a gas oven? It is important to know how this procedure is performed in order to prepare the dish correctly. You need to throw a little flour onto a baking sheet. If it turns rosy, then the temperature is about 230 degrees. The golden color indicates an indicator of 170. When the flour does not change for a long time, the temperature is about one hundred degrees.

To be able to determine the temperature, you need to purchase a special thermometer. It is also measured by another method - a piece of paper. It should be placed on the bottom of the oven. If the leaf turns yellow slowly, the temperature is set to medium, and if the leaf turns brown quickly, the temperature is set to high.

Level selection

The quality of food is largely influenced by the level at which the gas oven operates. How to use it to make delicious food. Many recipes do not indicate what level of equipment should be set to cook dishes. You can rely on generally accepted methods.

The universal level includes the middle level, when dishes are baked efficiently from all sides, including top and bottom heating. If you want to create a golden brown crust, then at the end of cooking you should set high level. When it is necessary to bake the bottom of the dish, a minimum indicator is required. Gas stoves "Hephaestus" with a gas oven are equipped with the necessary functions to make cooking comfortable.

Setting the mode

It is advisable to choose uniform heating from above and below for cooking. This mode is ideal for baking, roasting fish and meat. Many modern devices have several modes, one of which is strong heating of the lower heating element and standard heating of the upper one.

Equipment at medium and high prices is equipped with a fan on the rear wall. It is used to heat food evenly. Typically, the technique is used for baking whole pieces of meat and fish.

The bottom heating mode is necessary for creating dishes that are topped with fruit or cheese to prevent burning. It is suitable for warming up finished products. Top heat is used to create juicy dishes. The Indesit gas stove with gas oven is equipped with several modes that allow you to cook different foods.

Some types of equipment have low heating, in which both heating elements operate. The mode is suitable for defrosting food and drying food. Modern technology equipped with a grill mode, with which food can be cooked as if it were roasted over a fire.

Types of ovens

Nowadays many types of gas equipment are sold. Each of them is equipped with its own functions necessary for high-quality work. Popular brands include:

gas stoves "Hephaestus" with gas oven: have an attractive design, compact size and safety of use;
manufacturer Gorenje produces equipment classic look with control panel and enamel hob;
DeLuxe brand products are popular for their reliable and convenient operation, the presence of enamel grilles, a drawer for utensils;
Beko products have mechanical electric ignition, protection against accidental activation, as well as a “minimum fire” function;
equipment called Zanussi is equipped with gas control of the oven, electric ignition, and the surface is made of easy-to-clean enamel.

The Indesit gas stove with gas oven has a mechanical control and an enamel panel. Compact dimensions allow you to install the equipment in the right place.

Oven functions

If the oven does not have a “Grill” mode, then at least tasty dish can be obtained by universal heating. When baked large pieces meat or fish, then you need to control the process while cooking. The pieces should be watered with the released juice.

Except classical method, you can bake dishes in the oven using an artificial shell, such as foil or a bag. The first material is used for cooking meat, fish, and vegetables. If foil is used, it is important to follow a simple rule: the shiny surface should be turned toward the dish, and the matte surface should be turned outward.

The bag is great for baking a dish along with a side dish, you just need to make holes in its walls in advance. This procedure allows you to cook food juicy and soft. You can cook porridge and soup in the oven, which gives the dish a wonderful taste.

How to choose a gas stove?

In order for equipment to serve for many years, it must be chosen correctly. First you need to determine which cabinet is needed - dependent or independent. In the first case, the oven is built into the hob. Independent kitchens anywhere.

It is also important to decide on the size and volume of equipment. The height and depth of almost all cabinets are the same. Only the width can be different - 45 cm, 60 or 90. The volume of the equipment ranges from 56 to 74 liters. The size of the equipment should be determined based on the number of people in the family, frequency of cooking, and area of the room.

The equipment will look much better if you choose it based on the design of the room, the set. The main colors are white, black, silver.

It is advisable to purchase appliances with convection, since they are equipped with a fan that circulates air. This ensures even baking of the food. You can also cook food on 2 baking sheets together.

The equipment does not have a self-cleaning function. These ovens have a catalyst that softens and breaks down food residues. If the function does not work, there will be a coating on the surface that can be wiped off with a cloth.

It is important to ensure that the cooker has the necessary functions. This could be lighting, gas control, electric ignition. The right equipment will be the best assistant in preparing tasty and healthy food. You just need to follow the operating rules.

Every housewife knows how nice it is when a pie prepared with my own hands! But, unfortunately, it happens that the bottom of the baked goods in the gas oven burns, but the inside remains raw and inedible. Why does this happen and how can we prevent the situation from happening again with the next pie?

It's all in the slab

The main feature of gas stoves is the heating coming from below, which is the most difficult to regulate. Therefore, if the baked goods inside are not baked well, although the bottom is almost black, then the problem is most likely due to improper distribution of heat. In this case, you can call a specialist or try to fix the situation yourself. There are several ways.

Place a special baking stone in the gas oven. Its secret lies in its porous structure and high heat capacity; it heats up evenly and acts as a kind of heat transfer buffer. This stone is made from fireclay clay, which is used for laying stoves. Many craftsmen replace this attribute with ordinary red brick; it accumulates heat no worse.
At the very bottom of the stove you can place a baking tray filled with coarse rock salt. You will need about a kilogram and a half. You will be surprised, but salt perfectly removes all the excess heat, thereby allowing the cake to bake evenly. It can be stored in a gas oven for years without spoiling at all. Some people use sand for the same purpose.
Place a bowl of water under the baking tray. Water also helps the gas oven heat evenly. It is advisable to choose a larger and deeper container for it, otherwise during prolonged baking it will all evaporate. But you should know that this method is more suitable for instant baking.

The bottom of the cake may burn if you use a drip pan instead of a baking sheet. It greatly restricts the movement of hot air in the oven, the baked goods do not have time to bake inside, their edges and top dry out and burn. It is correct to cook on a special aluminum baking sheet or grill.

Rules for using the oven

Some people do not know or forget that there are certain rules for using a gas oven. Even seemingly small things like an extra frying pan or broiler can cause your cake to burn.

So what do you need to know?

Before placing baked goods in the oven, you must remove all unnecessary items from it so as not to disturb the circulation of air flow.
Then you need to preheat the oven thoroughly. You should set the temperature to the highest possible temperature and wait about 15 minutes.
Afterwards, the temperature is adjusted to the required level, and after a few more minutes a baking sheet with baked goods is placed in the oven.
It is advisable to place the baking dish or the baking tray itself in the middle so that there is enough space around for heat circulation.
You need to monitor the readiness of baked goods in a gas oven through a special window, after turning on the backlight. It is highly undesirable to open the door during cooking.
You can check the readiness of the pie with a toothpick or just a match. You need to pierce the pastry in the middle, and if the dough does not stick, it means it is well baked.
Now gas stove can be turned off. Do not rush to remove the pie; it should stand in the oven for another 5-10 minutes.

Included with any stove detailed instructions. It is advisable to study it carefully so that the baked goods turn out perfect. Some models have their own characteristics that must be taken into account when cooking.

Secrets of temperature regime

Sometimes the recipe does not indicate the temperature at which the dish must be baked, or the temperature regime for microwave oven, electric stoves. Therefore, it is useful for housewives who cook food in a gas oven to familiarize themselves with the following information.

Buns, pizza and miniature pies are baked at 220 degrees.
D cooking lasagna, big pies with filling, meat in foil requires a temperature of 200 degrees.
Fish and meat are best baked at a temperature of 160-180 degrees.
Meringue should be baked at 140 degrees.

Or maybe it's the recipe?

It happens that, despite manipulations with the stove, the bottom of the baked goods still burns, but the top remains raw. Then you should think about possible problem in the test itself. As you know, each type requires an individual approach.

If the biscuit does not rise and burns.

In order for the top of this capricious dough to bake well and the bottom not to burn, you need to make it fluffy. To do this, beat the whites separately from the yolks and put the sponge cake in the oven immediately after kneading. It is important that the oven is heated to 200 degrees, not higher, so that the crust does not set (it will prevent the biscuit from rising). After 15 minutes, the temperature can be reduced to 170 degrees.

If the bottom of the shortcrust pastry burns.

Problems with shortbread pastry can occur when kneading the dough for a long time, then it turns out hard, like a cracker, and easily burns. In this case, the top is almost always baked. To make the dough crumbly, you need to use only egg yolks, add softened butter (not melted), and cool all ingredients before mixing.

What to do if the bottom of the yeast dough burns, but the top is not baked?

First of all, you need to knead it thoroughly and not fill it with flour. And, of course, any dough that uses yeast in the recipe must “stand” for a while. If you immediately put it in the oven, it will form a thick crust and burn.

What to do if it doesn't bake puff pastry?

It happens that instead of crispy plates golden brown dough The housewife ends up with one wet, unbaked cake. To avoid this situation, the butter in the puff pastry should not be melted, but crushed with a knife. In this case, the oven temperature should be high - 250-260 degrees.

If the top and middle butter pie remain raw.

This result is usually caused by excess sugar or butter in the dough, or poorly beaten eggs. It is important to consider that if the recipe contains soda, then you need to start baking immediately after kneading the dough. If the top and bottom of the pie are already well browned, but it is not ready yet, you can cover it with foil and lower the oven temperature.

To make the pies bake faster and better, you can use a special pan with a hole in the middle.

Cooking baked goods in a gas oven can be difficult - sometimes the bottom will burn, sometimes the top will not bake. But this situation can be corrected; you need to find out the cause of the problem. Sometimes all you need to do is just add a brick or tweak the recipe a little. Everything is in your power, the main thing is to set a goal.

Owners of a gas oven often encounter a phenomenon in which the top of the baked product remains damp, but the bottom burns. Some attribute this to the presence of a flame and the inability to clearly regulate the temperature, others to problems with the functionality of the device. In fact, the oven works fine, the basic rules for its use are simply not followed. Few housewives read the instructions for the device after purchasing it, but the specifics of handling the device are described there. You should start with the fact that it is generally better not to use baking sheets in a gas oven - they interfere with the uniform distribution of heat. The best option in this case are racks on which containers for baking workpieces are placed.

How to properly 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 a gas model replaces the electric one, they begin to treat it in exactly the same way, thereby making 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:

The temperature recommendations given in the recipes must be strictly followed. Do not try to speed up the cooking of baked goods by increasing the flame.
When baking a large cake, you should use a lower temperature than when working with a small product. A large piece of workpiece is baked evenly and completely only when it is held long time at medium temperature.

Tip: Each gas oven is designed differently, so you should read the instructions before using it. Sometimes the use of “non-original” pallets leads to blocking the movement of hot air, which is why the top of the products remains damp while their bottom begins to burn.

If the recipe does not indicate the temperature, you can use universal data: 180ºС for large pies, 200-210ºС for small baked goods.
Initially, the workpieces in the gas oven should be placed on the middle level. After some time, we evaluate the quality of the product. If the bottom darkens and the top does not set, we move the container to the upper level. Sometimes you need to brown the crust at the bottom, in this case we move the product as low as possible.
Forms for baking products in the oven in mandatory Lubricate with vegetable or butter, odorless natural fat. Then you don’t have to worry about the risk of the cake deforming or sticking to the dish.

If you don’t want to constantly lubricate surfaces with products that, as a result of heat treatment, turn into not the most useful material, you should use dough based butter. It does not stick to the molds, it turns out tasty and crumbly. Moreover, most recipes allow the use of such a universal base.

Secrets from experienced housewives

When even following the above rules does not help, and the product still burns, you have to use proven techniques experienced chefs. At home you can do the following:

The pies will stop burning if you place a fireproof brick at the very bottom of the chamber. Just first you need to clean it, wash it if necessary and dry it.

Tip: The top of savory items will set and bake a little faster in the oven if heat treatment brush them with beaten egg yolk. And sweet preparations 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 made of heat-resistant material and placed under the baking rack.
They also sometimes place a container of water in a gas oven. The liquid evaporates, raising the temperature slightly. But the products do not burn, but are evenly baked. If you want to culinary masterpiece appeared golden brown crust, water should only be used during the first half of baking. A dish prepared in this way also turns out juicier 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 temperature conditions

In order for a gas oven to help bring the workpiece to the desired state, and not spoil it, the temperature and time parameters must be strictly 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 you bake it at a temperature of 210-220ºC for 20-25 minutes.
For tall pies with filling, the optimal temperature is 180-200ºС. The processing time will be 35-45 minutes.
Low pies and various buns are processed for half an hour at a temperature of 210-220ºС.
Meringue, regardless of which oven is used, is baked at 140ºC until its top, bottom and sides are dry and covered with a dense crust.
To bake lasagna, the temperature is set to 190-200ºС. The duration of exposure may vary. The main thing is that the top layer of the product sets and browns.

It turns out that working with the oven is not at all difficult, you just need to do everything taking into account the specifics of the device. Well, if following the nuances does not help, you should measure the temperature in the device chamber using a special thermometer. There is also a possibility that some settings were lost, or that one of the systems broke down. In this case, you should not try to figure out the problem yourself; you should immediately contact specialists who will quickly determine the cause of the phenomenon and eliminate it without risk to the device.

Dishes prepared using an oven are definitely more beneficial for humans. They are prepared using minimum quantity butter, in its own juice.

Almost any dish that you are used to cooking on the hob can be cooked just as deliciously in the oven. An oven comes in handy even when you don’t want to completely give up traditional frying. You can add benefits to dishes and reduce harm by combining two types of cooking.

Often, especially in restaurants, cooks first fry the product until golden brown, and then finish it in the oven. Each oven is individual and has a number of features, which can be read about in the instructions for it, but there are several general secrets that will suit the owners of all ovens.

Choosing a level

To ensure that the dish does not burn, remains juicy and aromatic, and is completely cooked, it is important to choose the correct cooking level in the oven. A win-win option is to choose the middle level, it is on this level that the dish will not burn and will cook evenly. If golden brown crust is important, then almost ready dish can be moved to a higher level for a short time. The latest trend is to cook meals at low temperatures during few hours. It is believed that this method allows you to preserve the correct texture of products, taste and aroma. This method allows you to cook in the oven on the lower level, but in a mode in which the lower heat is not strong.

Some foods are more difficult to brown on the bottom, so it is best to cook them on the lower level with high heat from the lower heat. For example, chefs recommend preparing pizza this way. This way it won't burn on top and will be crispy on the bottom. We advise you not to move the baking sheet close to the back wall, as this interferes with air circulation and does not allow the dish to bake evenly.

Select a mode

Modern ovens have many modes that help cook even the most complex multi-stage dish with maximum comfort. For example, the simultaneous use of upper and lower heating is considered a traditional baking format and can be used to cook almost any dish. It ensures uniform heat distribution and natural convection. This mode is quite slow, while the lower heat in almost all ovens works more powerfully, which means that the dish may not be cooked completely evenly. Traditionally, cookies, biscuits, bread, lasagna, stuffed vegetables, roasts, poultry, beef, fish and fish casseroles.

Simultaneous intense bottom heat and standard top heat are used when you need to quickly fry a dish from below or achieve a golden crust. This mode is ideal for baking in pots and small dishes. If you use cookware that does not conduct heat well, such as glass or aluminum, then this mode is ideal.

The mode of simultaneous lower, upper heating and fan helps to evenly influence the products and creates an even microclimate in the oven. In this mode, food is heated more intensely due to air masses and food quickly browns on all sides. This mode is suitable for large baking trays, large quantity products in a dish and large whole pieces. For example, for shanks, rolls, roasts, casseroles, whole poultry, boiled pork. You can cook with 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 only mode, we recommend drying the bottom of pies with wet fillings, additionally browning the pizza, and canning. In this mode, you have to move the dish more often to a higher or lower level and monitor browning. We recommend lower heating and fan mode to complete baking. open pies, dishes in forms with low sides, for poorly rising baked goods. In this mode, dishes are obtained with a crust on the bottom and juicy on the inside.

The top heating mode with a fan is useful for dishes that require even cooking and a baked crust. It is very convenient to bake food in molds on it. Suitable for casseroles, souffles, lasagna, julienne. We recommend using the grill mode for cooking steaks, chops, kupats, rolls, fish fillet, vegetables, toast, bacon, kebabs, sausages, pork ribs, dishes in various sized shapes. It can be used as the main cooking mode or as a final stage to achieve recognition appearance. This mode can be called grill, infraheating, or barbecue, depending on the model and manufacturer.

What do we bake in?

Today great amount baking dishes. Ceramic molds, glass, and cast iron are considered the most environmentally friendly. It is very convenient to bake in the baking trays that come with the oven. We recommend choosing a baking tray with high sides for juicy, moist dishes, and a flat one for dry dishes. It is convenient to cook in ceramic pots and molds, but we recommend placing them in the oven before heating, this will protect the dishes from cracking. A sudden change in temperature may even cause the pot to burst. In normal cast iron frying pan We recommend making casseroles from various products; it is in such dishes that they bake faster and more evenly. Silicone molds are convenient for baking, bread, cheesecakes. Nothing sticks in them even without lubrication, which allows you to prepare dietary baked goods.

Cooking in foil, sleeve

You can bake any food in foil, except fruits, soft vegetables, cereals, and mushrooms. They turn out overcooked and have lost their taste. For other dishes, foil perfectly retains juice and prevents the dish from drying out from high temperatures. An important rule is that the shiny side of the foil should always face the dish, and the matte side should always face outward. This will keep the temperature required for cooking 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 recommend that you always seal the edges of the foil tightly.

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. Poultry – from half an hour to 3 hours. In order to get a crispy crust, at the very end of cooking, unroll the foil and cook the dish in the intense top heating mode until golden brown. Be careful not to let strong acids, such as wine or marinades, come into contact with the foil. Foil can be used even at very high temperature conditions, it can withstand up to 600 degrees.

Plastic bags and sleeves made of heat-resistant film allow baking at temperatures up to 230 degrees in sealed conditions. You can bake meat and potatoes, fish and vegetables in them at the same time. The side dish is saturated with the aroma and taste of meat or fish, the juices are mixed, and the dish with this method of preparation turns out very tasty. This method allows you to significantly save cooking time. For example, if a medium-sized turkey cooks under foil for about two hours, then in the sleeve it takes about an hour. But it is important to choose high-quality, food-grade sleeves and bags designed specifically for baking, then they are absolutely harmless. We recommend being very careful when unwrapping the dish and transferring it to a serving plate. A lot of juice comes out!

We recommend making several punctures with a fork in the upper part of the sleeve or bag before cooking. This will allow hot air to escape and prevent the sleeve from bursting. There are a few tricks when baking in an artificial casing. A large piece of meat does not need to be salted, this will make it more tender and melt in your mouth. When baking poultry, 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 extra salt and moisture. We recommend salting the fish several times more than usual, about a tablespoon of salt per kilogram. We advise you not to add salt or seasonings to baked vegetables. 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 water the dish with its own juices. Especially if you are preparing large pieces of fish or meat. This method produces a crispier crust, but can also result in a drier, more burnt result. Traditional way Baking requires constant presence in the kitchen. We do not recommend baking dishes made from small pieces of meat, fish and vegetables in this way. They may turn out too dry.

Many people do not know that you can cook porridge and soups in the oven. We recommend you try this at least once. The soup is cooked in a ceramic or fireproof container 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 very tasty, with the effect of simmering in a traditional Russian oven. Porridge is prepared using the same technology. It cooks with milk or water for about 1.5 hours at 180 degrees and simmers for about another 40 minutes. This is delicious!

Cooking in a water bath

Another way is baking in a water bath. It is used when you need to prepare dishes from “capricious” products. For example, we recommend preparing soufflés, cheesecakes, pates, creams, and some casseroles this way. For a water bath you need a volumetric form into which you pour hot water and the 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 heating, water will not get into the dish. Prepare in a water bath at 180 degrees. This method allows the dish to heat evenly and not burn. Even the most tender cheesecake with this baking it will turn out airy and at the same time elastic.

Simmer in the oven

You can simmer 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. It can be stewed in water, kefir, milk, whey, broth, depending on the chosen recipe.

Some tips

Be sure to preheat the oven in advance. We recommend heating a gas oven 10 minutes before cooking, and an electric oven 20 minutes before cooking. Only very fatty meats should be placed in a cold oven.
To prevent the vegetables from boiling over and turning into cotton wool, we recommend turning off the oven until they are completely done and leaving the vegetables to finish cooking in a cooling cabinet.
We do not recommend opening the lid during cooking. This disrupts the microclimate and air circulation. It is enough just to sometimes look through the glass by turning on the backlight function. This rule is especially important when preparing muffins and baked goods.
Always follow the temperature specified in the recipe. In any case, until you become a professional cooking enthusiast.
If you have a very old stove without a thermometer, you can use simple sheet paper to determine degrees. In 30 seconds at 100-120 degrees the sheet turns slightly yellow, at 190-210 degrees the paper is yellow-brown, the sheet begins to burn at 220 degrees.
Water and salt prevent burning. Delicate foods are best cooked in a water bath. To prevent burning, you can use a kilogram of coarse salt scattered on the bottom baking sheet.
We advise you to remember that puff pastry is baked at high temperature, butter or biscuits - at medium, protein dough– at low.