Special modes
Special modes are present in expensive models of windshields. They allow you to diversify the preparation of dishes. One of the most common such modes is the grill. Everybody knows about him.
Grill is a special element in the form of a tube that attaches to the ceiling of the oven. It fries products with special infrared radiation. At the same time, it heats the food, not the air. Grill can be used as the main cooking mode, and also at the final stage, when the dish needs to be browned. In some manufacturers, this regime has different names: infra-heating and barbecue.
Grills are different. For example, the usual - in the form of a zigzag or umbilical. Sometimes there is a grill with two contours: small inside and large along the perimeter of the ceiling. A small circuit is used when the portions are small. A large with a small need to use to prepare foods that are spread out all over the grate. Grills differ not only in area, but in capacity. This allows you to choose a strong frying or soft.
Most often, manufacturers produce ovens with several levels of grill capacity. It is very convenient. If you need to cook a dish with the maximum capacity, it is better to warm the oven in advance. Depending on the thickness of the pieces of meat, choose the cooking level: upper or medium. Most often, cooking is done on a grate. To ensure that the fat does not stain the bottom and burns, you need to turn the pan upside down.
Grill is used for cooking steaks, sausages, sausages, chops, rolls, liver, hearts, fish fillets, vegetables, toast and takdalee.
- Mode 1: grill + top heat. Sometimes, in order to strengthen the thermal effect on food, the work of the grill is supplemented by the heat that comes from the overheating. This mode will save you from the hassle and all the products that are laid out in the varieties will be evenly cooked.
- Mode 2: grill + fan. The grill has a limited area of the frying pan. This deficiency becomes noticeable most often when we are preparing products of complex shapes, for example chicken, piglet or goose. But if you want the dish on all sides to have the same roasted crust, then you need the bread. It is threaded meat and periodically scrolls. However, you can do without it, if you have a fan in the oven. It will help distribute radiation uniformly throughout the entire area of the dish. The result will be the same as using the spit. Only you do not need to move the product. At the same time, all the advantages of the grill will be preserved: appetizing aroma, crispy biscuit, juicy pulp. The dish will be prepared faster and will not dry up.
The dough will not run away, the pies will not burn
Few of us from the first time the dish is the way it should be. Especially if it's pastry. It is often with it and there are various problems: the dough has not risen, disintegrated, dried, and so on. Similar problems can also occur when cooking meat. Next, we will consider in more detail various problems and solutions.
- The cake is falling. To prevent this from happening, it is necessary to thoroughly mix the dough (always observe the time of the vymification indicated in the recipe), use less liquid or set the temperature 10 degrees below the one specified in the recipe.
- The pie rose only in the center, and there were no edges. This is when you grease the sides of the split form. To separate the prepared cake from the walls, use a knife.
- The cake turns out to be too dark from above. In this case, you need to choose a lower temperature for baking, but bake longer or even put on a level lower.
- The bottom of the baking is too light. To cook the best use dark dishes. You can also set the dish to a lower level or additionally use the lower heating mode.
- Baking browns unevenly. Perhaps you just simply chose the cooking level and temperature. Check to see if the grease filter has been removed. Also, it is not recommended to use shiny, delicate forms for baking. If there are products of different sizes on the same baking tray, then in the convention mode, small baking suffers from an uneven browning.
- The cake is too dry. If your pie turned out to be dry, do not worry, it's easy to fix. Puncture a few small holes in different places in a ready-made pyrogetonic wooden stick, and pour a tincture, fruit juice or cognac over them. Next time, set the temperature 10 degrees lower or shorten the baking time.
- Inside, the dough is raw, but the baking looks ready. Perhaps you used more fluid than you need. And maybe it's all about temperature, so you need to cut it and lengthen the cooking time. If you want to make a cake with a juicy filling, separately bake the cake, and then sprinkle it with crushed breadcrumbs and almonds. After that, lay out the filling.
- When baking at several levels in the convention mode, the dish at the top level turns darker than the lower one. Baking can go faster. Therefore, pre-eat those dishes that have already been prepared.
- The sauce was burned, and the roast is ready. To cook the fries the next time, use a smaller shape. In the process of the preparation itself, you can add a little liquid.
- The dish is overdried. Raise the oven temperature and shorten the cooking time.
- Meat has become stiff. This happens when meat changes its temperature dramatically. Therefore, before you cook something with meat, take it an hour before cooking from the refrigerator to avoid a sharp change in temperature.
- The meat is overdried. It is best to cook in the oven meat, the weight of which is not less than 1 kilogram. White meat should be baked at a constant temperature of 150-170 degrees, red - at a temperature of 200-250 degrees.
- Meat is not toasted. Roast in the beginning of the preparation is not worth it, otherwise all juice will come out of it. Salt the dish better when it is half-ready.
- The meat was badly fried inside. To prevent this from happening, start cooking at a higher temperature, and then gradually reduce it.
- Fish poorly propeklas. If you are preparing a small fish, then it should be done at a constant high temperature. If medium-sized fish, then start cooking it at high temperature, and then lower it constantly. If the fish is large - cook it at a constant moderate heating.
- Meat and poultry on the grill darkened, but not roasted inside. Carcases or pieces of meat should be flat and not too thick. Dark-smelling browns faster than light.
- The meat on the grill turned out to be tough. Meat and fish before preparation should be rubbed a little with vegetable oil, and then laid on the grate. Only salt after cooking. However, the fish can be scrubbed with salt inside.