The dishes baked in the oven are tasty, varied and do not require constant monitoring, which is necessary if you were cooking in a frying pan or deep fryer. You prepare food - chop, chop, beat, mix, beat, marinate and send them to the oven for baking. It is she who will complete the whole magical cooking process by frying or roasting your dish evenly from all sides. But do not relax, the cooking process in the oven has its own rules.
Instructions
Step 1
Preheat oven to desired temperature before baking food. Very rarely, for example, when using ceramic dishes, the stove must heat up with it, otherwise the ceramic may burst. Preheating the oven is also not necessary when cooking casseroles and pies. In all other cases, you can start preheating the oven when you are just starting to prepare food.
Step 2
Almost any dish (except plastic) is suitable for baking in the oven. In the oven, they cook in pots, in a frying pan, on a baking sheet, in silicone molds, in cast-iron ducks, in pots, in ceramic or glass dishes, even in jars.
Step 3
Try to keep the oven door closed when baking. If your viewing window is dirty, clean it to observe the cooking process. When you open the door of the stove, you dramatically lower the temperature inside it and create a stream of air. Some foods are sensitive to these changes. A shank in foil or grilled chicken will probably not be too affected by frequent opening of the oven, but cookies may take a little longer to cook than necessary. And soufflés, meringues and pastries from the dough will surely settle just because you abruptly opened the oven door.
Step 4
Flip oven baked food. If you notice that the top, bottom or any side of the food is too brown, feel free to move them or change the shelf to redistribute the heat more evenly. In the oven, all the heat is usually concentrated in the middle, so try to place the food in the very center of the oven and keep it away from the heating elements.
Step 5
Try to bake only one sheet or baking sheet at a time. Placing a large tray of cookies on the bottom shelf will help keep heat away from the top shelf. And there food will be cooked twice as slowly. The aromas of different products can mix and spoil the taste of the "neighbor".
