Do not forget to warm up
Many manufacturers, before putting the dish in the oven, advise it to warm up to the desired temperature. It is right. But there are exceptions, when the product can be put in a cold oven. For example, zhirnoemyaso. At the same time a couple of minutes before the end of cooking the oven can be turned off. The dish is prepared due to the residual temperature. During cooking, the oven door should be opened as little as possible, so that the right temperature inside is maintained.
Heating modes in oven for cooking
In each oven there are different heating modes. Let's examine them in more detail:
- Mode 1: lower + upper heating. This mode is present in all the ovens. It can be run by classical, traditional or static heating. Lower and upper heating are switched on at the same time, at the same time a hot stream rises from the bottom, and the cooler descends from above. The cooking process proceeds slowly, the heat is not always distributed evenly. But for cooking some dishes this mode is completely suitable. For example, for incomplete baking, baking, cakes, bread, cookies, biscuits, stuffed vegetables, fish, lasagna, roast, poultry, pork ribs and lean beef.
- Mode 2: lower heating + upper heating + fan. The principle of operation of this mode is somewhat similar to the previous one. However, due to the fan that is installed on the back wall, the flow of hot air spreads evenly throughout the oven. If you are going to prepare a dish with this heating mode, then keep in mind that the products will quickly brown in a short time. Thanks to this, you can preserve the juiciness of the dish and get a crispy crust. The preparation process is reduced by approximately 30%.
This mode is suitable for dishes that require uniform cooking outside and inside, for example, for cakes, roast rolls, casseroles, hot and pork legs.
On a note. Ovens with a fan are called multifunctional, and without it - statistical.
- Mode 3: low-intensive heating + upper heating. This is another kind of classical mode. But the lower heating element is more powerful. Therefore, in this mode, it is recommended to cook when you need to quickly fry the dish from the top down. In addition, it is excellent for forms that do not conduct heat well: aluminum utensils, glassware and so on.
- Mode 4: Lower heating. The lower heating is present in each oven, but depending on the model, it performs a different role and has a different power level. It is recommended to use for drying pies with a moist filling. The so-called heat is chosen for prolonged baking.
This mode has its drawbacks: it takes more time to prepare the dish and the hostess should control the baking process (move the pan up or down, unfold it).
- Mode 5: lower heating + fan. The operating principle of this mode is almost the same as the lower heating. However, due to the fan, the cooking process is painful. The heat from below rises to the ceiling, and at this moment the air flows created by the fan pick it up and carry it around the oven. Cookers are recommended to use this mode when it is necessary to quickly bake or bake open cake. Also this mode is convenient for baking low-rise baking from a yeast dough. Advantages of the regime: baking is obtained evenly toasted from all sides and at the same time juicy inside.
Note: in order not to disrupt the circulation of heated air by a dish, when baking in this mode it is recommended to use low forms.
- Mode 6: Top heating. This mode is convenient in that the heating is not too intense. It is suitable for roasting from above almost ready dishes (for example, for casseroles, browning of breadcrumbs, cakes), and also for preparation of slightly roasted vegetables. Well upper heat is suitable for preparing julienne, as well as those dishes that need to be crusted on top.
- Mode 7: upper heating + fan. This is an "accelerated version" of cooking the dishes of the previous regime. Thanks to this mode, you can achieve a light grit on the surface of the dish with a uniform internal heating. Therefore, choose this mode is for the camel, which are baked in forms: soufflé from vegetables, casseroles, lasagna and meat.
- Mode 8: annular heater + fan. The spiral heater is located on the rear wall of the oven, and inside it there is a fan. Due to this, the air is distributed horizontally and rapidly fills the whole chamber. The horizontality of the movement of hot air flows allows you to cook several dishes at once, which are set on 2-3 levels of the oven. But the temperature for all dishes should be the same. The plus is that even when preparing different dishes their flavors and tastes will not mix. And all because the drier air inside the oven and the elimination of moisture prevents this.
This mode combines economy and high speed. This is very convenient on the eve of different holidays, when you need to prepare many dishes for a short time. This heating is very delicate and does not allow burning of the dish nor the soda from one side. The operation of the ring heater with the fan is excellent for drying greens, fruits, mushrooms, puff pastry, sterilization of domestic canned food and all dishes that must be juicy inside and well baked.
Note: in this mode, you should put a little less time for cooking, as the dish is prepared faster.
- Mode 9: ring heater + fan + bottom heat. In this cooking mode, intense and uniform heat is used. But unlike the previous mode, only the middle level of the oven is involved here. On it you can cook french fries, semi-finished products, strudel, pizza. The dish will be well prepared: the filling will remain juicy, and the dough will brown. In addition, you can cook cheesecakes, buns, pies with icing and fruit pies, curd cakes, baked potatoes.
In addition to preparing dishes, this mode can be used for heating, defrosting and keeping the dishes hot.
- Mode 10: ring heating + fan + bottom + top heating. This function meets very rarely and then, only in expensive models. Many may have a question: why so many functions at the same time? Everything is very simple. First, it allows you to reach the right temperature in a short time. Secondly, the food is also prepared much faster. Such a function is needed for those who require browning and deep roasting. Sometimes heaters use only half, and sometimes to the maximum.