Cook in the oven: the subtleties that you need to know Bashny.Net

Dishes prepared using the oven, definitely more useful to humans. They are prepared using the minimum amount of oil in its own juice.

Almost any dish that you used to cook on the hob, not less tasty to cook in the oven. The oven will come in handy even when you don't want to completely abandon traditional roasting. Add dishes use and reduce the harm possible by combining two types of cooking. Often, especially in restaurants, cooks first fry the product until it is Golden brown, and then bring it to readiness in the oven. Each oven is individual and has a number of features which can be found in the user manual, but there are a few General tips which can be suited for the owners of all the ovens. Choose a level to ensure that the dish is not burnt, remained juicy and flavorful and completely prepared, it is important to choose the right level of cooking in the oven. A win-win – choose the medium level, on it the dish will not burn evenly cooked. When Golden brown, almost ready, the dish can be moved to a higher level for a short time. The latest trend is to cook at low temperatures for several hours. It is believed that this method allows you to maintain the correct texture of foods, taste and aroma. With this method you cook it in the oven on the lower level, but in a mode that does not result in strong bottom heat.

Some products are harder to brown on the bottom, so it is better to cook on lower level with a strong heating of the lower tena. For example, so chefs recommend cooking the pizza. So it will not burn on the top and bottom will be crispy. Suggest the pan is not positioned firmly against the back wall, it prevents air circulation and prevents the dish evenly grilled.





Select mode, In modern ovens with many features that help even the most complicated multistage dish to prepare with maximum comfort. For example, the simultaneous use of upper and lower heat is considered the traditional format of baking, and it is possible to cook almost any dish. It delivers uniform heat distribution and natural convection. This mode is quite slow, while the bottom ten in almost all ovens work more powerfully, which means that the dish can stand by not completely uniform. Traditionally in this mode, prepare biscuits, cake, bread, lasagna, stuffed vegetables, roasts, poultry, beef, fish and fish casseroles.

Simultaneous intensive bottom heating and top heating standard use when you need to quickly fry the dish bottom or to achieve a Golden crust. This mode is ideal for baking in pots and small forms. If you use the dishes, poorly heat conductive, such as glass, aluminum, then this mode is perfect.

Mode simultaneous top, bottom heating and fan helps to influence the product and creates a smooth atmosphere in the furnace. In this mode, heating of food is more intense due to the air masses and products from all sides to quickly brown. This mode is suitable for large pans, large quantities of food in a dish and large whole pieces. For example, for a shank, rolls, roast, casseroles, whole poultry, and pork. It is possible to cook when you need uniform cooking inside and out. In this mode, it is not advised to experiment with omelets and meringue. These dishes are not like convection.





Mode only the lower heating suggest to dry the lower part of the pies with wet fillings, pizza brown, to preserve. In this mode, you need to move the dish to the level above or below, follow the Browning level. The lower heating and the fan is recommended to complete the open baking pies, dishes and forms with low sides, for rising bad baking. In this mode, dishes are cooked with a crust on the bottom and juicy on the inside.

Mode the top heating with fan is especially useful for dishes where you want a uniform cooking and baked crust. Very convenient to bake the products in the forms. Suitable for casseroles, soufflés, lasagne, zhuleny. Mode suggest to use a grill for cooking steaks, chops, kupaty, rolls, fish fillets, vegetables, toast, bacon, barbecue, sausage, pork ribs dishes in different size forms. It can be used as the primary cooking mode or in the final stage to achieve a recognizable appearance. This mode can be called and the grill, and intranigral, and a barbecue depending on the model and manufacturer.





What bake Today, a huge number of dishes for baking. The most eco-friendly are considered to be forms of ceramic, glass, cast iron. Very convenient to bake in shallow pans, which are supplied with the oven. Suggest for juicy, moist dishes to choose a pan with high sides, and dry flat. Easy to cook in ceramic pots and forms, but they suggest to put in the oven until it is warm, it will protect the dishes from cracking. From the sharp drop in temperature, the pot may even burst. In a regular cast iron skillet we recommend to make casseroles of various products, in that they ware bakes faster and more evenly. Silicone mould for easy baking, bread, cakes. As they do not stick even without grease, which allows you to cook diet cakes.





Cook in the foil, the sleeve In foil can bake any foods except fruits, soft vegetables, cereals, mushrooms. They be too soft and lost their taste. For the rest of the dishes foil perfectly preserves the juices and prevents drying out of the food from high temperatures. Important rule – the shiny side of the foil should always be facing to the dish, frosted outside. So it will be a longer time needed for cooking temperature. Wrapping meat or fish, it is important to keep bones protruding or sharp corners of the product during the cooking process broke through the foil, otherwise the dish will lose valuable juice. To do this, always advise to tightly seal the edges of the foil.

On average, meals under foil, cook at 200 degrees. Cooking time depends on the size of the product. For example, meat is prepared from 40 minutes to 2 hours. Fish from 20 minutes to 45 minutes. Vegetables – about half an hour. The bird is from an hour to 3 hours. To get a crispy crust at the end of cooking unwrap the foil and cook a dish in the regime of intense top heat to blush. Try to keep the foil did not get a strong acid, like wine and marinades. The foil can be used even at very high temperatures, it can withstand up to 600 degrees.

Plastic bags and sleeves of heat-resistant films allow to bake in modes up to 230 degrees in a sealed condition. In them you can simultaneously cook meat and potatoes, fish and vegetables. Garnish impregnated with the scent and taste of the meat or fish juices mingle, and dish with this method of cooking is very tasty. Such method allows to save time cooking. For example, if a foil Turkey size medium is prepared about two hours, in the sleeve — about an hour. But the sleeve and packages it is important to choose a quality food designed especially for baking, then they are absolutely harmless. We recommend you to be very careful when unwrapping the food and shifting it to a serving plate. Juice stands out a lot!

Suggest before cooking with a fork to make a few punctures in the top of the sleeve or package. Thus the hot air can get out and the sleeve will not burst. When baking in an artificial shell has a few tricks. The large piece of meat does not need salt, so it will be more tender and melting in your mouth. Bake the bird, it is better to use dry spices, raw can degrade the taste. When baking ground beef salt and pepper beforehand and add a little flour, which absorbs the excess salt and moisture. The fish suggest to add salt several times more than usual, about a tablespoon of salt per kilogram. Bake the vegetables suggest no salt and not to put condiments. This can be done already in finished form, adding them to taste along with butter, sour cream and sauce.

Traditional baking If you cook the dish without artificial membranes, in the cooking process, it is important to water the dish appearing own juice. Especially if you cook large pieces of fish or meat. This method produces brighter, more crisp, but may face more dry and burnt result. The traditional method of roasting involves the constant presence in the kitchen. Do not recommend to bake this way dishes of small pieces of meat, fish and vegetables. They can be too dry.

Many do not know that you can cook in the oven porridge and soups. Suggest at least once to try it. The soup is prepared in a ceramic or refractory ware under the lid for about 1.5 hours at 200 degrees, then it can be in off mode to simmer until the temperature of the oven or at very little temperature in about another hour. This soup turns out very tasty, with the effect of longing in a traditional Russian oven. The same technology mixing. In milk or water it is cooked for about 1.5 hours at 180 degrees and still languishes about 40 minutes. It is very tasty!

Cook in a water bath is Another method – baking in a water bath. It is used when you need to cook from "naughty" foods. For example, soufflé, cheesecakes, pies, creams, some casseroles recommend you to cook this way. For the water bath need a body form in which you pour hot water in it and put the form with the upcoming dish. The water level should reach the middle of the main form or slightly higher. Thus water, when heated, does not fall into the dish. Cook in a water bath at 180 degrees. Such method allows the dish to warm up evenly and not burn. Even the most delicate cheesecake with this baking will turn out airy and springy at the same time.





Simmer in the oven to Extinguish not only the ring, but in the oven. You can simmer as the pre-roasted meat, fish, vegetables and fresh. The liquid in the form suggest to use: add two-thirds of the total produce. The minimum amount of liquid – one-third, but with the need to ensure that it does not boil dry. You can simmer in water, kefir, milk, whey, broth, depending on the selected recipe.

A few tips

Be sure to pre-heat the oven. Gas Cabinet is recommended to heat for 10 minutes before cooking, and electric is 20. Only very fatty meat put in cold oven. To ensure that the vegetables do not seethe and turned to cotton wool, I advise you to disable the oven to complete and leave the vegetables to walk in the cooling Cabinet. It is not advised to open the lid during cooking. This violated the climate and circulation of the air flow. Sometimes it is enough just to look through the glass, turning on the backlight function. This is especially important rule when cooking muffins and cakes. Always observe the temperature specified in the recipe. Anyway, until then, until you become a professional fans of cooking. If you have a very old stove without a thermometer, you can use a plain sheet of paper to determine the degree. 30 seconds to 100-120 degrees, the sheet slightly yellow, 190-210 degrees paper yellow-brown, burn sheet starts at 220 degrees. Water and salt save you from burning. Gentle products are best to cook with water baths. To prevent sticking you can use a kilo of coarse salt scattered on bottom of the pan. Remember that the puff pastry is baked at a high temperature, buns, or biscuits – with average protein dough at low.



The resolution of common problems in the preparation of the hot very often burns the sauce. This means that the next time it is better to use smaller size in the cooking process, add liquid. That dishes did not dry out, suggest to use an artificial shell to cook or less time at a higher temperature. When roasting meat with a piece of advise to take a piece of not less than a kilogram, then it will not dry up. White meat baked in a moderate constant temperature of 150-175°C, red at 200-250°C.

Red meat preferably one hour before cooking remove from refrigerator, then it will remain soft. Meat can fry bad for you salt before cooking. Salt recommend in the middle of the process. Small fish is cooked at a constant high temperature. Fish of medium size, first high, then gradually reduced. Large — at constant low heating.

If with the second course, there are fewer issues when cooking, baking, biscuits and pastries can create a number of difficulties. If you constantly fall off the pies and get a flat, I advise you to observe the mixing time specified in the recipe, taking less liquid and bake at a temperature of 10 degrees below normal. If the cake does not rise at the edges, it is not necessary to lubricate the sides of the form with grease. When you bake the pie, put it on the level below, but bake longer. If the cake bottom stays too light, choose the next time dark the dishes, put on low and turn on the advanced mode bottom heat. Cakes can uneven reddening in case of incorrectly selected shapes. Bright and brilliant form – wrong decision. Order cake is not too dry, it stick you need to pierce a small hole to pour into them a drop of fruit juice, syrup and reduce the baking time.

If the outside of the pastry looks ready, but the inside is raw, it is recommended to use the mode with lower temperature and lengthen the cooking time. For juicy fillings better the cake or the Foundation to bake in advance, and then put the filling, be sure to sprinkle the cake with breadcrumbs or crushed almonds.published

Source: kitchenmag.ru/posts/gotovim-v-dukhovke-tonkosti-o-kotorykh-neobkhodimo-znat