How to use the oven: instructions for gas and electric cabinets. How to use the oven

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 preparing food, you must familiarize yourself with the instructions for using the appliance. User manual gas oven present on every piece of 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 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, setting 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. A golden color indicates a reading of 170. When the flour for a long time does not change, 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. When slowly yellowing is installed average level, and if the leaf quickly turns brown, then 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 heating prepared foods. Top heat is used to create succulent dishes. Gas stove"Indesit" with a 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 appliances are 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 are sold gas equipment. Each of them is equipped with its own functions necessary for quality work. Popular brands include:

• gas stoves "Hephaestus" with gas oven: have an attractive design, compact size and safety of use;
• manufacturer Gorenje produces classic-looking equipment with a control panel and hob made of enamel;
• DeLuxe brand products are popular due to their reliable and convenient operation, the presence of enameled grilles, drawer for dishes;
• 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 large pieces of meat or fish are baked, you need to control the process during cooking. The pieces should be watered with the released juice.

In addition to the classic 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: shiny surface should be facing towards the dish, and the matte should be facing outwards.

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 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 best assistant in preparing delicious and healthy food. You just need to follow the operating rules.

Modern electric oven - enough interesting device, she can do a lot, and sometimes can confuse an inexperienced buyer: why are there so many modes, how do they differ from each other, and, most importantly, are they needed? That’s why we decided to take a closer look at these very modes, to understand the logic of their impact on products, so that anyone who reads this article can firmly decide what they need and what they don’t.

Text: Olga Kuzmina

Tips: Andrey Rydzevsky, Chef Electrolux

Communicate with ovens in the same language

When a housewife gets acquainted with a new oven, the first thing she encounters is the need for translation. And not in the sense from one language to another, but more often from the names inherent in each company to generally accepted terms.

What is it for? It's simple, you can compare one oven with another only when the object of comparison is clear. Therefore, we avoid pretentious and, most importantly, incomprehensible expressions such as “turbo airflow”, “maxi-grill”, “intensive hot air", "thermal circulation" or "3-0 convection". And if the description includes some function like “slow baking” or “gratin”, we strive to “shake” the whole truth from the brand department about how it works.

That's why specifications in manufacturers' catalogs they look much brighter and more seductive than our boring, but understandable data. We will not deviate from this rule now, so we assign the same names to the modes that you will see on the following pages of the review.

Don't forget to reheat

At the beginning of the story there are several general advice. In the instructions for ovens (which we actively use), for successful cooking, it is recommended to preheat them to the required temperature (we focus on the thermostat indicator lamp; it should go out).

Only for very fatty meat can you make an exception and put it in a cold oven. In this case, the cabinet can be turned off a few minutes before it is ready; the residual temperature will be sufficient for the successful completion of the process. It is advisable to open the door as little as possible, and observe the “behavior” of the products through the glass (this is why the backlight often does not turn off while cooking is in progress).

Mode 1: Bottom + Top Heat

This is a mandatory mode for any electric oven. It has many names: static, traditional, classic heating. Two heating elements below and above are turned on simultaneously. The heat generated by the elements creates the effect of natural convection: a hot flow rises from below, and a cool flow falls from above. But this movement is not as rapid as we would like, the process proceeds slowly, and heat does not always fill the oven chamber evenly. The lower heating element is always more powerful.

Andrey Rydzevsky, chef Electrolux professional

Some foods, particularly pies, are more difficult to bake from the bottom. While browning on top is not a problem. The position of the baking sheet in the oven allows in this case achieve balance. Good example- pizza. To make it crunchy from below, the baking sheet with the pie is placed on the lower levels, otherwise the dough will not bake and the filling on top may burn.

Conclusion: you can use the guides in the middle of the oven. But, if you want the heat to flow more strongly from above or below, the grille is moved one floor in the desired direction.

We obtained a variety of dishes suitable for cooking in this mode from catalogs and instructions:

- These are savory pastries, muffins, cookies, delicate cakes, biscuits, bread;

— Stuffed vegetables;

— Lasagna;

— Roast, pork ribs, lean beef, poultry;

- Fish, fish casseroles.

Mode 2: Bottom Intensive Heat + Top Heat

This is a variation of the traditional mode, here a more powerful lower element is installed than usual. Turn on this mode if you want to quickly fry the dish from below. In addition, it is suitable for forms that do not conduct heat well, such as glass and aluminum vessels.

I prefer this mode for dishes in pots, so-called Casserole. The presence of liquid will prevent the roast from burning, and the dish will cook faster, since the bottom it's going well heat from above - as a result, the pot simmers evenly on all sides.

Mode3: bottom heat + top heat + fan

Two heating elements work, but they are also connected to a fan installed on the rear wall. When the turbine rotates, streams of hot air rapidly spread throughout the oven. This creates the same climatic conditions throughout the entire volume, which means a uniform effect on the products. It is preferable to choose a medium level of guides in order to take full advantage of circulation and an even microclimate in the oven.

It is very important that heating of dishes due to the movement of air masses becomes more intense, the set temperature is reached in a very

In a short time, the food browns faster and on all sides. The speed of the process allows you to preserve the internal juiciness of the dish. In this mode, it is possible, and sometimes necessary, to reduce the usual temperature. In addition, cooking will take much less time; according to some data, the cycle time can be reduced by 30%.

In the vocabulary typical for describing ovens, the operation of a fan can be called convection. This is quite acceptable, although, strictly speaking, in the traditional mode there is also convection. Let's clarify.

Convection is the phenomenon of heat transfer, in our case, in the air. Natural convection occurs when a volume of air is heated unevenly, warmer is lighter, colder is heavier. But the fan creates forced convection, that is, the mixing of flows depends not on temperatures, but on the speed of rotation of the blades. In our magazine, a fan may be called a convector, but the word convection is not used as the name of this mode.

Ovens equipped with a fan (or a ring element with a fan) are called multifunctional. If these devices are not available, the model is static.

The mode is suitable for large dishes that require even cooking inside and out, for example, fried rolls, pork trotters, cakes, puddings, casseroles, roasts.

Some manufacturers specify that you can cook on 2 levels at the same time.

Andrey Rydzevsky, chef at Electrolux professional:

Dual heating mode with fan is good for large pieces of meat, fish and whole poultry. This mode is also suitable for large dishes that require even cooking inside and out, such as roast rolls, pork trotters, cakes, puddings, casseroles, roasts.

On the other hand, some dishes, for example, meringues and omelettes, do not like convection, so static is preferable for them.

Mode 4: Bottom Heat

The lower heating element is the most “secret” element of the oven; it is not visible, it is hidden behind the bottom of the chamber. Heating from below is often the main factor in very simple ovens, in more complex ones it rather serves as an auxiliary one. It is recommended to use it for drying the bottom of pies with a wet filling, for example, fruit, browning on the bottom, and for canning. Bottom heat is also chosen for long-term baking.

The mode has significant disadvantages - longer cooking compared to the two options already described. The housewife is forced to pay more attention to the process itself: unfolding the baking sheet, moving it lower or higher.

Mode 5: Bottom Heat + Fan

The principle of this mode is the same as when the lower element is working, only cooking proceeds more quickly. The heat from below rises to the ceiling, is captured by the currents created by the fan and spreads throughout the oven. This mode is often recommended for baking open-faced cakes or quickly finishing baking when a high bottom temperature is required, for example for low-rising baked goods. yeast dough. Pros: juicy inside and evenly browned on all sides, especially the bottom. The instructions for the Gorenje oven do not recommend using tall forms so as not to disturb the circulation of heated air over the dish.

Mode 6: Top Heat

The upper heating element is placed along the perimeter of the oven ceiling; this tube is always visible. In this mode, the element works solo. The heating is not so intense and, in addition, natural convection is difficult. The mode is selected for frying almost finished dishes on top, for example, cakes, casseroles, browning breading, as well as cooking lightly fried vegetables on the grill. In the instructions for the Ardo device we found the following dishes: dumplings, polenta, rice, lasagna, pasta casseroles, vegetables with bechamel. And Miele has puddings and baked vegetables.

Andrey Rydzevsky, chefElectroluxprofessional:

Andrei Rydzevsky chooses this mode for “juliennes, French-style meats and all dishes that require giving them a golden “cap” of cheese and mayonnaise.” We cook only for upper tier guides.

Mode 7: top heat + fan

This is an accelerated “version” of the previous mode 6. The combination of heating and the movement of air masses allows you to achieve a light golden crust on the surface of products with uniform internal heating. Therefore, the mode is chosen for dishes baked in molds: casseroles, soufflés of vegetables, meat, lasagna.

Andrey Rydzevsky, chefElectroluxprofessional:

Sometimes the difference between some modes is very speculative, that is, we are not dealing with technical, but rather with marketing categories.

Regarding the use of some modes, I have my own opinion, different from what is usually written in the instructions. It is based on my daily experience. I think housewives will also quickly be able to master the intricacies of their new ovens and adjust their capabilities to suit themselves.

Mode 8: ring heater + fan

A spiral heater is placed on the back wall of the oven, folded into a ring, and inside this ring there is a fan. The circular shape was not chosen by chance; the warm air coming from the element is completely captured by the vortex flows created by the fan. The flows are distributed horizontally and then quickly fill the entire chamber.

It is the horizontal movement of hot air jets in this mode that allows you to cook not one, but several dishes at once, placing them on 2-3 levels oven. There is only one condition - the required temperature must be the same for all dishes. The drier air inside the oven and the removal of moisture prevents flavors from changing and flavors from mixing, which can result in different dishes.

The mode combines high speed and economy. The benefits of this achievement are especially obvious on the eve of the holidays, when you have to cook a lot.

A simple example: at one time we bake not one, but three cake layers. Some of the difficulties faced by cooks disappear; now there is no need to worry that the pie dough will overheat while the first batch is “sitting” in the oven, or that the dish baked first will hopelessly cool down while we are working on the next one.

In addition, housewives are practical people, and sometimes they simply refuse a menu with a few goodies from the oven, and with this mode the problem becomes irrelevant.

Comment from the Indesit Company press service: “This heating does not cause the dish to burn on either side; its advantages are that it is possible to maintain a low temperature, for example, for defrosting or for raising yeast dough. The mode is gentle, since infrared rays do not affect the dish.”

The operation of a ring heater with a fan is suitable for puff pastry, drying herbs, mushrooms, fruits, sterilizing home canned food and all dishes that should be soft and juicy inside and at the same time well baked.

If food is being cooked on one level, then, according to Electrolux, it is wiser to use the lower guides so that the food is better visible. It is also recommended to use one level in the instructions for the Gorenje oven for juicy pastries and fruit pies. When cooking on 2 tiers, it is better to occupy the 1st and 3rd (Zanussi). As already mentioned, several baking sheets are placed in the oven at once, so it is not recommended to occupy the upper level. The instructions for Neff and Bosch ovens indicate that pies and pizza can be baked on two levels, but flat cookies and puff pastries are better on three.

The operation of the fan increases the intensity of the impact on the products, that is, the operating temperature of the mode should be lower. It is important that you do not need to preheat the oven, although there are exceptions. Example from Miele instructions - roasting roast beef or baking dark varieties bread, and Gorenje has any baked goods. Cooking speeds up - baking takes less time. In addition, dishes are subjected to uniform temperature treatment.

In our publication, this mode is usually called convection.

Mode 9: ring heater + fan + bottom heating

This is a combined mode that takes advantage of convection, that is, uniform and intense heat, and heating from below. But unlike the first one, only one oven level is involved here, the middle one is best. According to the recommendations of the companies, in this mode you can cook unfrozen semi-finished products, French fries, strudel (from the Neff instructions). Moreover, preheating is not necessary.

European oven manufacturers in this mode saw analogies with an oven, where heat comes from all sides, but especially from below. Such conditions turned out to be ideal for preparing pizza - an open-faced pie, which is very easy to buy in a store as a semi-finished product or to make yourself. The pizza must have well-baked and browned dough - the basis of the dish, but the filling must be warmed up, but not lose its juiciness.

In addition to pizza, the mode is selected for baked potatoes, fruit pies, cheesecake, Kirsch Laurent, pies with glaze, cheesecakes, and buns.

Several other areas of application are reheating, keeping dishes hot, defrosting.

Comment from the Indesit Company press service: “ This mode optimal for fruit pie: when we bake a fruit pie with shortcrust pastry, we need, on the one hand, that the dough is not sticky and baked well, for this we use bottom heating, but, on the other hand, the filling, i.e. e. the top layer should be baked, but not burnt; for this, a ring heater and a fan work.”

Mode 10: ring heater + fan + bottom + top heating

This function is not common, as you can see, almost all oven heaters are used here, why is this done?

Firstly, this is a very fast achievement of the desired temperature, so the mode is sometimes used to preheat the oven before placing a dish prepared for baking into it.

Secondly, this is quick cooking. Convection is enhanced by additional heat flows and optimal temperature distribution. The function is selected for dishes that require deep baking to form a golden brown crust.

Sometimes heaters are not used to their full potential, for example, the upper and lower heating elements use their power partially. In other cases, on the contrary, all elements work to the maximum.

Comment from the Indesit Company press service: “This mode is intended for large dishes (leg of lamb, suckling pig), which take up a lot of space in the cabinet itself, or, for example, several pans of pies, which also fill most of the space, then the temperature distribution occurs evenly at all levels."

Special Modes

PECULIARITIES	OPERATING ELEMENTS	EXAMPLES
For raising yeast dough, making yogurt.	Bottom heating, 40°C	Hotpoint-Ariston, Gaggenau, Whirlpool
Defrosting (40°C).	Fan + ring heating.	Hotpoint-Ariston
Also - heating in the environment warm air. Defrosting (30°C). Heating 40-100°C.	Fan + ring heater + bottom heating.	Only De"Longhi
Temperature 80°C. Fast heating (90°C).	Bottom + top heating.	Electrolux, Hotpoint-Ariston
Keeps the finished dish hot, temperature 66-100°C.	Bottom + top heating.	Bosch, Siemens, Candy, Hotpoint-Ariston, Whirlpool
For professional serving of food, temperature 30-65°C.	Bottom + top heating.

Grill

The grill is a tube-shaped element that is attached to the ceiling of the oven. It differs from a simple heating element, including the top one, in the specificity of its impact - using infrared radiation. It does not heat the air, but the food itself. The grill radiation acts strictly under the element, that is, when placing sausages or chicken legs slightly to the side, achieve desired result it will be hard.

The grill can be used as the main cooking mode, as well as final stage, when you want to crisp up a dish appetizingly.

Manufacturers are unanimous in the name of this mode, only the Hotpoint-Ariston company calls it barbecue, and Gorenje calls it infraheating.

Grills come in several varieties.

The usual one is U-shaped or in the form of a zigzag, the sphere of its “interest” is the entire area of ​​the lattice. Some models use a more economical option - a grill with two contours, a small one inside (for example, the so-called middle part of Neff) and a large one along the perimeter of the ceiling.

The small circuit is included if the portions are small, for example, 4 pieces of toast or several thin pieces of meat. And big and small together in the case when the products are spread out over the entire grill. Grills can differ not only in area, but also in power, so it is easy to choose softer or, on the contrary, stronger frying.

Grills can operate exclusively at maximum (meaning their own temperature limit, for example, 250°C for Ardo, 200°C for Kaiser, or 180°C and 220°C for Neff), but manufacturers often produce ovens with variable power to adjust the intensity of frying, say, Whirlpool has 5 power levels, or ovens with a choice of operating temperature.

The oven is preheated for 3 or 5 minutes, as recommended in the instructions from Gorenje and Ardo; Neff experts suggest preheating it for 10 minutes, but only for frying toast. The cooking level is upper or one level lower, depending on the thickness of the pieces of meat. Frying is most often done on a grate, and to prevent fat from burning and dirtying the bottom, a tray is placed on the lower level; water can be added to it to avoid smoke and fumes.

Examples of using the grill: steaks, sausages, bacon, frankfurters, kupaty, chops, liver, rolls, hearts, fish fillets, vegetables, toast, as well as dishes in small or large ramekins.

Dishes prepared using an oven are definitely more beneficial for humans. They are prepared using a minimal amount of oil, in their 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 the almost finished 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

IN modern ovens There are many modes that help you prepare 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 are prepared in this mode.

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 the lower heating and fan mode to complete the baking of open pies, dishes in pans with low sides, or for baked goods that do not rise well. 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 fillets, vegetables, toast, bacon, kebabs, sausages, pork ribs, dishes in various sized shapes. It can be used as the main cooking mode or at the final stage to achieve a recognizable appearance. This mode can be called grill, infraheating, or barbecue, depending on the model and manufacturer.

What do we bake in?

Today there is a huge amount of bakeware. 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, mushrooms. They turn out overcooked and have lost their taste. For other dishes, foil perfectly retains juice and prevents the dish from drying out. high temperatures. Important rule– 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 any protruding bones or sharp corners the product did not break through the foil during the cooking process, 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 temperatures; 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 excess 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 volumetric form into which they 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 delicate cheesecake with this baking 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

1. 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.
2. 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.
3. 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.
4. Always follow the temperature specified in the recipe. In any case, until you become a professional cooking enthusiast.
5. 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.
6. 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.
7. We advise you to remember that puff pastry bake at high temperature, butter or biscuits at medium, protein dough at low.

The process of creating dishes has long gone beyond regular cooking food. This procedure can be attributed to a kind of creativity, as a result of which works of culinary art are born. And all this became possible only thanks to modern technology and new devices.

The most common and in demand is the oven. The special design of the oven makes it possible to create unique dishes that, in addition to their own taste qualities They also differ in their usefulness. But housewives are faced with the question: which electric or gas oven should they buy for their home? To understand it, you need to study the structure and operating principle of electric and gas furnaces.

Dishes in the oven

Dishes in the oven

Why do you need an oven in your house?

Cooking in the oven is not only convenient, but also healthy. Judge for yourself: the dishes are prepared with... minimum quantity fat or oil, the crust is obtained not as a result of fat combustion, but under the influence of high temperature. Therefore, such food is healthy and can be given even to children.

Many housewives perceive the oven as a piece of household appliance, with which you can create only holiday dishes. For example, bake meat, make a pie or turkey. In fact, the process of cooking in the oven is much easier and faster than on the stove. When frying in a frying pan, you need to make sure that the food does not burn, constantly turn it over, stir, reduce or increase the heat. In the oven, everything happens in reverse. For each dish, you can set a separate temperature, baking is carried out on both sides at once, and a timer indicates readiness. In addition, there are dishes that cannot be cooked in a frying pan or in a saucepan.

How to cook in the oven

Which oven to choose: electric vs gas

All cabinets, dependent and independent, built-in and free-standing, can be divided into two types:

• appliances run on gas;
• ovens run on electricity.

It is the difference in the energy source that is key when choosing. On modern market Every year the number of models that operate on electricity increases. And as you know, demand determines supply. But does this mean that gas ovens are worse than electric ovens and why all large quantity Are people leaning towards these options?

What is each type?

Housewives regularly use the oven, but most do not even think about what oven layouts each of them has. Modern models have become much more functional than their older counterparts. They include a large set of functions:

• a bunch of different programs baking;
• grill functions;
• special baking programs;
• timer;
• cleaning functions and others.

But despite this, any oven is, first of all, metal carcass With ventilation holes, inside of which there is a working chamber. There is a special space between the camera and the body, which is filled with a heat insulator. It reduces heating time and keeps desired temperature inside. The operation of any model is based on non-contact heat transfer from heating elements to the product, as a result of which it is heated to the desired temperature.

Gas or electric oven

Depending on the type of oven can be used different sources heat:

• electric oven - heating elements of different power. Their heating level is adjustable;
• gas – open fire which occurs when gas is supplied. It is possible to regulate its flow. Passing through the burner nozzle, it mixes with air and ignites.

All ovens vary in the number and location of heating sources. They can only be installed at the bottom, bottom and top, sometimes on the back wall of the cabinet.

How to use: heating modes and oven functions

Depending on the models, the cabinets are equipped with different heating modes and the more there are, the more varied the list of dishes that can be prepared.

Inexpensive models are equipped with upper and lower heating elements. They can be turned on either in sequence or together. In some copies, there may be another heating element at the top - a grill.

Convection mode

Expensive models, in addition to the classic heating modes, are equipped with one more - convection. When it is turned on, hot air is forcedly distributed in the cabinet due to the operation of a fan built into the rear wall. It promotes proper heat distribution, which ensures even baking and baking.

In inexpensive gas ovens, heating is carried out at the bottom of the chamber. To adjust baking, you have to move the baking tray up or down the cabinet. However, a significant advantage is the heating speed. In gas ovens it is significantly higher than its electric counterparts.

Grill in gas cabinet

Medium cabinets price category equipped with a grill. In some models it may be electric, in others gas. Many stove manufacturers have begun to equip expensive models with convection fans. They forcefully distribute hot air throughout the chamber.

Electric ovens have more heat settings than gas ovens.

Compared to electric ovens, gas ovens are significantly inferior in functionality. Because they have besides standard modes, and additional ones, the availability of which may vary depending on the model:

• gentle defrosting. In this mode, the oven turns on in a delicate temperature mode, allowing the food to defrost;
• quick warm up. It turns on immediately maximum temperature and reaches the required degrees in a matter of minutes;
• keeping food warm. She works for minimum temperature, so that the prepared dish does not overcook, but is warm. The temperature regime is monitored by a built-in thermostat;
• simmering – this function is suitable for preparing porridges and other dishes that do not require high temperature;
• timer – makes it possible to schedule the start time of cooking and signals the end;
• temperature probe - measures the temperature inside the product and gives a signal about its readiness.

Electric oven modes

Some modern models are equipped with memory. This function allows you to remember the cooking time, as well as temperature regime different dishes. Apparently this is why many cooks and housewives prefer to purchase an electric oven.

How to choose an electric oven for your home kitchen

The choice of an electric furnace depends entirely on the work assigned to it. If you need a model that will do an excellent job of baking buns and cooking meat, then a mini oven is perfect for you. This model has a fairly low cost, while its baking quality is excellent. It has small dimensions, so it is perfect for even the smallest kitchen.

These types of compact ovens have almost all the functions of stationary appliances. The number of functions and temperature conditions completely depend on the model. Devices can be equipped with:

• defrosting function;
• top heating with convection;
• lower heat;
• top and bottom heating;
• Possibility to turn on the fan in any operating mode.

As a rule, such devices are not as powerful as stationary ones, but 230 degrees is enough to cook any dish quickly enough.

The types of ovens available on the market today are amazing. Therefore, making a choice in favor of one model or another is difficult, but possible. First of all, you need to understand why you need this assistant and what functions it should perform in order to satisfy the housewife’s desires in the kitchen.

So, the main selection parameters:

Type of execution - will it be a built-in oven or freestanding:

• If you are just planning to renovate your kitchen, it is better to purchase a built-in design. Can choose required dimensions, design;
• if a stationary stove was installed in the kitchen, then the choice is limited to the same models, however, you can buy a stove where the upper elements will be gas and the bottom will be electric, or the entire stove will be electric.

Availability of functions. The cost directly depends on this parameter:

• budget models have the ability to adjust heating modes and have several basic functions;
• more expensive electric stoves can be equipped with everything necessary for comfortable cooking of food, defrosting it, a timer and delay cooking, and keeping food warm.

Power and energy efficiency. These parameters must be read in the instructions that come with each model.

Design. Modern models can be made from different materials. The most popular and expensive is the enameled oven. It can be performed in different color solutions and shades, which contributes to the maximum selection of its room design.

Features you need to pay attention to when choosing

Despite the fact that many models have a similar set of functions, their operation may differ significantly from each other. Let's start with the most important thing for housewives - the cleaning function. Many people prefer to cook their own culinary masterpieces in ovens, but not many people like to wash them, so the cleaning function is important criterion when choosing.

There are 3 functions that can be used in modern models, except, of course, the traditional cleaning method using detergent and a sponge:

1. Catalytic – used in inexpensive models. Operating principle: there is a special catalyst on the walls that promotes the breakdown of fat at elevated temperatures. After cooking, you need to wipe the walls with a damp sponge to remove dirt. Disadvantage: after a few years, the activity of the catalyst decreases.
2. Pyrolytic – used in premium models. To activate, just install the desired function and that's all. The oven is heated to a temperature of 500 degrees, after which all the fat burns, all that remains is to wipe the walls with a damp sponge. Disadvantage: high power consumption.
3. Steam-water – used in any oven. It is considered the most effective. A baking tray with water is placed at the bottom of the chamber, a special cleaning function is turned on, which preheats the oven to a temperature of 70-80 degrees. As a result of exposure to steam, dirt softens.

The choice of control system is also important for housewives. There is an opinion that electronic control significantly reduces the capabilities self-regulation. Actually this is not true. Types of control:

Electronic control

When choosing models, you need to pay attention to all the functions that are included in a particular model. Only after carefully analyzing all the possibilities can you make the right choice and buy a real cooking assistant for your kitchen.

The gas oven is easy to use, durable and economical. It is equipped minimum set functions, so it is easy to manage. This type of cabinet is the best option for kitchens with weak electrical wiring.

A gas oven has minimal functions, so it is easy to use.

In the absence of a centralized gas supply, it operates from a gas cylinder. Heating in the cabinet occurs due to an open flame. Gas to maintain it is supplied from below - through the nozzles of the burners.

Instructions for using a gas oven:

1. If the cabinet has electric ignition, press the control handle. Keep it pressed for 6-10 seconds, and then turn it counterclockwise to the Max position.
2. To light the oven manually, open the door and hold a lit match to the burner. With your free hand, press and turn the control knob. After the fire appears, close the door.
3. Allow the appliance to warm up for 10-15 minutes before placing the food inside.
4. After the allotted time, open the door, place the baking sheet or dishes on the desired level. Close the oven.
5. Adjust the temperature. Pies are baked at 160°C. Fish, poultry, white meat are cooked at 180°C, red meat, lasagna - at 200°C.
6. Set the time. When the timer beeps, open the oven and check that the dish is ready.
7. The cabinet is turned off by turning the control handle to its original position.

The main disadvantage of the oven is the risk of explosion, so before each use the device must be inspected for gas leaks. Disadvantages gas cabinets also considered: poor functionality, slow heating, lack of high temperatures. Users often note uneven baking of dishes.

How to use an electric oven

Static electric ovens They are a cabinet with two heating elements - upper and lower. Sometimes there is a grill. Expensive models are multifunctional devices. They are equipped with a fan, thanks to which the dishes are well baked. You can steam and defrost food in them.

Housewives who love culinary delights are better off using an electric oven.

Instructions for using an electric oven:

1. Turn on the device and, having set the desired temperature, let it warm up.
2. After 10 minutes, open the door and place the dish inside, preferably in the center.
3. Close the oven. Set a timer.
4. After the beep, check if the food is ready. Turn off the device.

An electric oven is safer than a gas oven, but it will be a serious test for rotten wiring. Another drawback is that it is less economical: electricity is more expensive than gas, and heating elements fail more often than gas-burners. Electrical ovens are more expensive, especially those that have many functions.

So, each type of oven has advantages and disadvantages. It is necessary to take these features into account in order to end up with a beautiful and tasty dish.