Ovens are known to most housewives as an integral part of kitchen stoves. However, with the advent of embedded technology, they have become independent devices. This is convenient not only in terms of ergonomics in the kitchen – cooking has become a real pleasure. The process practically does not require the intervention of the cook, and the dishes baked in accordance with a number of principles are juicy and appetizing.
How to cook in an electric oven
Dishes cooked on a baking sheet are similar in taste to traditional fried ones. The difference is that when baking, the brown crust is the result of the high temperature, while when frying, it is formed by the combustion of oil and fats. Poultry, meat, fish, vegetables are baked in the open form in the oven. In order for the dish to be juicy on the inside, and on the outside to have an appetizing crust, several nuances should be taken into account.
To cook large fish, large cuts of meat and whole poultry quickly, prepare foil. It is better to wrap the product in foil for baking in an electric cabinet in two layers. You can also fry large cuts of meat directly in the saucepan or on the wire rack underneath. Covering the saucepan with a lid will give you juicier food. And in order for the pieces to acquire a crispy brown crust, you need to fry them in a saucepan without a lid.
Chicken usually cooks quickly. Calculate the cooking time assuming that 1 kg will take 30 minutes to bake. Roast 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 the electric oven in the middle of the baking sheet. Then they will be baked evenly.
If you did not find data for your recipe in the instructions for the oven, be guided by the available recipes that are closer to yours.
Due to the fact that in an electric oven the entire dish heats up evenly, there is no need to stir it, as a result of which the ingredients retain their original shape. And the use of less liquid required for cooking, allows you to save more nutrients.
To stew vegetables 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.
Pastry should also be baked on the middle shelf. If you bake cakes on several levels of the cabinet at the same time, increase the cooking time by 15 minutes. Please note that the browning level of the baked goods on different shelves may differ at the beginning of baking. In this case, do not rush to immediately change the set temperature. As you bake further, the differences will be smoothed out.
For extended baking, you can switch off the oven about 10 minutes before the end of the set cooking time. This way the residual heat is used efficiently.