Ovens are known to most housewives as an integral part of kitchen stoves. However, with the advent of embedded technology, they became independent devices. This is convenient not only from the point of view of ergonomics in the kitchen - cooking has turned into a real pleasure. The process requires virtually no intervention from the cook, and dishes baked in compliance with a number of principles turn out juicy and appetizing.
How to cook in an electric oven
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Baking
Dishes cooked on a baking sheet are close in taste to traditional fried ones. The difference is that when baking, the golden brown crust is the result of high temperature, while when frying, it is formed by the combustion of oil and fats. Opened in the oven, poultry, meat, fish, and vegetables are baked. To ensure that the dish is juicy on the inside and has an appetizing crust on the outside, several nuances should be taken into account.
To ensure that large fish, large pieces of meat and whole poultry carcasses are baked quickly, prepare foil. It is better to wrap the product in foil for baking in an electrical cabinet in two layers. You can also fry large pieces of meat directly in the pan or on a rack underneath it. By covering the saucepan with a lid, you will get juicier dishes. And in order for the pieces to acquire a crispy golden brown crust, you need to fry them in a saucepan without a lid.
Chicken usually cooks quickly. Calculate the cooking time based on the fact that it takes 30 minutes to bake 1 kg. Bake the chicken at 180°C. The goose needs a more delicate approach. It should be baked at a low temperature (about 150°C), per 1 kg – 1 hour. It is better to cook all these dishes in an electric oven in the middle of the baking sheet. Then they will bake evenly.
If you do not find data for your recipe in the oven instructions, be guided by existing recipes that are closer to yours.
Extinguishing
Due to the fact that in an electric oven the entire dish is heated evenly, there is no need to stir it, as a result of which the ingredients retain their original shape. And using less liquid required for cooking allows you to retain more nutrients.
To stew vegetable and meat dishes in an electric oven, you must use dishes made of: - cast iron, - ceramics, - refractory clay. However, they should be placed on the middle shelf.
How nice it is to bake your favorite dish in the oven, which you can then serve at the holiday table. The variety of culinary recipes for the oven (oven) is so great that even a day would not be enough to count them all. However, among such a variety, you can choose your favorite ones.
So, on our website you can find the most delicious recipes for the oven, which are pleasant to serve. For beginners, video recipes for the oven are suitable, and experienced housewives can diversify their family’s diet with new dishes. In addition, the site has a lot of truly exquisite and royal dishes that will be appropriate on every holiday table.
Here you will find a huge selection of dishes from around the world that even a child can prepare. Our oven recipes with photos have detailed descriptions, so you won’t be able to spoil a single masterpiece. With the help of tips and little secrets, you will learn how to cook very quickly.
Tasty and healthy
Delicious recipes for the oven with photos presented on our website are suitable for everyone. After all, you can perfectly cook meat, fish, vegetables and desserts in the oven. In addition, many housewives bake crispy bread, which is served with main courses.
Every housewife is happy to please her loved ones with delicious and healthy dishes. At the same time, each woman has a set of her own signature recipes. Some people can boast of steamed dishes, while others can boast of dishes baked in the oven. Moreover, both the first and second options are equally beneficial for human health. But given that food cooked in the oven has a more appetizing appearance, most people prefer this option for processing food. Moreover, there are many recipes for preparing delicious dishes in the oven. You just have to choose one of the recipes and please your loved ones with a culinary masterpiece.
Cooking methods
Cooking food in the oven can be done in three ways:
- Baking.
- By stewing.
- Baking.
About baking
Fish, chicken, meat or vegetables baked in the oven have the same tasty and appetizing crust as fried foods in a frying pan. The only significant difference is that the crust formed in the oven is not hazardous to health. It is formed under the influence of high temperatures, and not as a result of the combustion of fat and oil.
In order for baked fish, meat or vegetables inside to turn out juicy, but not raw, recipes for cooking in the oven recommend wrapping the product in foil. Thanks to this technique, the juice from the products will remain inside and make the dish juicy. If cooking is carried out in an electric oven, foil should be used in two layers. In a gas device, it is better to cook meat in a saucepan covered with a lid so that the finished dish is juicy. To obtain a golden brown crust, open the lid and fry the product for the time specified in the recipe.
Many housewives recommend not to forget that the cooking time for chicken in the oven should be calculated as follows: 1 kg of raw product is baked for 30 minutes at a temperature of 180 0 C. If a goose carcass is baked, then the temperature should not exceed 150 0 C, and the cooking time one kilogram of product for at least 60 minutes. To ensure that the dish bakes evenly, it should be placed in the center of the baking sheet. This applies to electric oven models Bosch, Electrolux and other popular models.
About extinguishing
Due to the fact that all cooking modes in an electrically powered oven allow you to heat any product evenly, you don’t have to stir the ingredients during the stewing process. When preparing stewed vegetables, it is recommended to use cast iron, ceramic, fireproof dishes. Having placed all the ingredients of the dish in the container according to the recipe, you need to select the appropriate mode and launch this function. For proper, uniform stewing, place the container with the dish on the middle shelf. To prevent the stew from turning out to be too liquid, popular recipes recommend using two-thirds of the water or broth of the total volume of ingredients.
About baking
The undisputed leader in the frequency of cooking in the oven is confectionery. All kinds of buns, donuts, pies and donuts turn out airy, soft and fragrant. Recipes for better baking in many cookbooks recommend baking items on the middle shelf of the oven. At the same time, it is very important to maintain the correct temperature conditions. If the device is electric, the cooking time can be increased by 10-15 minutes. To bake large pies at the end of the main time, it is recommended to turn off the cabinet and leave the dish for another 10 minutes. This will allow rational use of all the heat emanating from the heating elements.
- Before preparing any dish, the Bosch or Electrolux electric oven must be preheated 25 minutes before cooking. Gas models are heated for 5-10 minutes.
- Meat with a lot of fat begins to be cooked in a cold oven.
- To prevent steamed vegetable dishes from turning into mush, you need to select the correct mode and turn off the device 5-10 minutes before the end of cooking according to the recipe. At the same time, the dish should not be removed from the oven immediately. Let the vegetables simmer in the cooling oven.
- In order not to disrupt the cooking technology, you do not need to open the door during baking or stewing. Modern ovens are equipped with convenient lighting that allows you to see food through the glass on the door.
- When studying recipes, pay attention to the recommended cooking modes. This factor is important for obtaining a tasty and nutritious dish.
- For food containing delicate ingredients that cook quickly, it is recommended to use steaming in the oven. This will preserve vitamins and other beneficial properties of the products.
Solving Common Problems
- If the sauce burns while cooking the roast, you need to add more broth, and next time choose a smaller container.
- To prevent the meat from becoming dry, use a high temperature setting, reducing the baking time.
- The weight of the meat for baking should not be less than one kilogram.
- When cooking small fish, choose a constant high temperature setting. Medium-sized fish are cooked first at high temperature, gradually moving to low. For uniform roasting of a large carcass, the temperature should be moderate and constant.
- In order for the baked goods to turn out fluffy, you must follow the cooking recipe exactly. And set the temperature in the oven 10% lower than required according to the recipe.
Summing up
Today you can find a lot of recipes for delicious and healthy dishes that need to be cooked in the oven. By following the chefs' recommendations, the required mode and method of preparation, you can create original, delicious culinary masterpieces. When using an electric oven, do not forget to select the appropriate function on the control panel of the device. Provided that all necessary conditions are met, every housewife will be able to independently prepare and please her loved ones with tasty and healthy food.
The most important thing in a French meat recipe is the sauce. Most people think it's mayonnaise, but this is the rare case where the majority is wrong, and cruelly so. For the sake of experiment, try heating homemade mayonnaise (that is, a mixture of egg yolk, vinegar and vegetable oil whipped until fluffy). After five minutes in the oven, it will separate because it is not intended for such passions. Another thing is industrial mayonnaise. It contains a lot of things, but we are primarily interested in modified starch.
How to choose a steamer.
If you decide to buy a double boiler, then before you go to the store, decide what requirements the device must meet to make it as convenient for you to use as possible. Let's try to figure out how to choose a double boiler. Boiled and fried food has one significant drawback: it is practically devoid of vitamins and minerals. Moreover, such food can be extremely dangerous to health. Studies have shown that heat treatment of food leads to the formation of carcinogenic substances that can cause cancer. Many fried and baked foods contained...
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 food at low temperatures for several 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
Modern ovens have many modes that help cook 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 quantities of food 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, kupat, rolls, fish fillets, vegetables, toast, bacon, kebabs, sausages, pork ribs, and dishes in various sizes. 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. We recommend making casseroles from various products in a regular cast-iron frying pan; it is in such a dish 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, and mushrooms. They turn out overcooked and have lost their taste. For other dishes, foil perfectly retains juice and prevents the dish from drying out from high temperatures. An important rule is that 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 protruding bones or sharp corners of the product do not break through the foil during cooking, 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, salt and pepper it in advance and add a little flour, 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. The traditional baking method 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 a three-dimensional form into which hot water is poured and the form with the dish being prepared is 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
- 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.
- 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.
- 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.
- Always follow the temperature specified in the recipe. In any case, until you become a professional cooking enthusiast.
- If you have a very old stove without a thermometer, you can use a simple sheet of paper to determine the 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.
- 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.
- We advise you to remember that puff pastry is baked at high temperature, butter or biscuits - at medium, protein dough - at low.
Solving common problems
When cooking roasts, it is very common for the sauce to burn. This means that next time it is better to use a smaller pan and add more liquid during cooking. To prevent dishes from turning out dry, we recommend using an artificial casing or cooking for less time at a higher temperature. When baking meat in a piece, we advise you to take a piece of at least a kilogram, then it will not dry out. White meat is baked at a moderate constant temperature of 150-175°C, red meat - at 200-250°C.
It is advisable to remove red meat from the refrigerator an hour before cooking, then it will remain soft. The meat may not cook well because you salted it before cooking. We recommend salting it in the middle of the process. Small fish are cooked at a constant high temperature. Medium-sized fish - initially at high, then gradually reduced. Large - with constant moderate heating.
If there are fewer problems during preparation with main courses, then muffins, biscuits and other baked goods can create a number of difficulties. If your pies constantly fall off and turn out flat, we advise you to follow the kneading time specified in the recipe, use less liquid and bake at a temperature 10 degrees lower than usual. If the cake does not rise at the edges, then do not grease the sides of the pan. When the top of the pie burns, move it to a lower level, but bake longer.If the bottom of the pie remains too light, then next time choose a dark dish, set it to a low level and turn on the additional lower heating mode. Baked goods may brown unevenly if the pan is not chosen correctly. A light and shiny form is not a suitable solution. To prevent the cake from turning out too dry, you need to poke small holes in it with a stick, pour a drop of fruit juice or syrup into them and reduce the baking time.
If the outside of the baked goods looks ready, but the inside is raw, we recommend using a lower temperature setting and lengthening the cooking time. For juicy fillings, it is better to bake the crust or base in advance, and then add the filling, be sure to sprinkle the crust with breadcrumbs or crushed almonds.
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