Oven usage tips

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The oven is like a small climate zone, with different temperature secrets hidden in different horizons. Many novice bakers are often confused: why is the finished product always unsatisfactory when the temperature is set according to the formula? In fact, mastering the temperature rules of each layer of the oven and finding the most suitable location for each ingredient is the key password for successful baking.

(1)、The temperature difference of different layers of the oven

The inside of the oven is not a constant temperature space. According to the physical principle of hot air rising and cold air falling, different temperature zones are naturally formed inside the oven, which are generally divided into the following four layers:

1. upper

The upper layer is closest to the top heating tube, the radiant heat is the strongest, and the temperature is usually 10-20 ℃ higher than the set value, which is the hot spot of the whole oven. This area is suitable for finishing or coloring, and can quickly undergo Maillard reaction and caramelization reaction on the surface of the food, forming an attractive golden color.

2. middle level

The layer is at the intersection and balance point of the upper and lower heat sources, the hot air circulation is the most uniform and stable, and the temperature is closest to the set value, which is the constant temperature and comfort zone of the oven. Most of the color and maturity requirements of the balanced baking products, are born here.

3. lower middle class

The heat of the middle and lower layers mainly comes from the continuous radiation and accumulation of the bottom heating tube, the temperature is slightly lower than the middle layer but higher than the lowest layer, and the thermal properties tend to be stable. It is suitable for placing thick food materials that need to be guaranteed to be cooked thoroughly inside and not easy to burn. At the same time, it can also make the bottom of the food materials be shaped first without being burnt instantly.

4. lower

The lower layer is close to the bottom heating tube, the bottom heat is easy to gather and the radiation is lasting, which is the heat storage area of the oven. It is suitable for ingredients that need to be baked for a long time, or that need to be shaped and crispy at the bottom.

(2)、The best placement layer of different ingredients

After understanding the temperature characteristics of different layers, let's take a look at which layer several common ingredients should be baked.

1. pizza: middle and lower

• Scientific basis: the success or failure of pizza lies in the bottom of the pie. It takes an instant of heat to evaporate the water, creating a crispy taste.

  
  

• Best strategy: Place the baking tray in the middle and lower layers. Let the bottom heating tube bake the bottom of the cake at close range, quickly shaping. If you are worried that the cheese is not colored enough, you can move the pizza to the top layer to make up the color of the Maillard reaction when baking to the last 2-3 minutes.

2. cookies: middle

• Scientific proof: Cookies are usually high in sugar and butter and spread easily at high temperatures. If the primer is too strong, the bottom will be burnt before the biscuits are set. If the top fire is too weak, the surface color is weak and lack appetite.

• The best strategy: Place the cookie in the middle, use the top radiation to color the surface first, lock the shape, and cook the inside by heat convection.

3. roasted whole chicken: middle and lower

①. Scientific basis

Roasting whole chicken takes a long time. If placed in the middle, the breast and skin (the most exposed part) will soon be scorched, while the thick chicken leg meat and bones inside are not ripe.

②. The best strategy

Place the whole chicken in the middle and lower layers and let the relatively mild heat slowly penetrate from the bottom to ensure that the thickest parts of the chicken breast and leg are evenly cooked. In the last 15-20 minutes, you can move the baking sheet to the upper layer and use a strong upper temperature to color the chicken skin so that it becomes golden and crispy. This strategy of first down and then up is the key to the success of roast chicken.

(3)、Multi-layer with baking strategy

Multi-layer co-baking becomes a problem when you want to bake two plates of cookies at a time, or when a friend's party needs to prepare a large meal. Stacking the upper and lower layers directly will often lead to the 1 plate paste 1 the plate is not ripe. This requires some small skills:

1. using hot air mode

If your oven has a hot air circulation function, please be sure to turn it on. The hot air function will force the air flow in the oven, stir the temperature at the top and bottom, greatly reduce the temperature difference between the upper and lower layers, and make the two plates of food heat closer.

2. layered Layout

①. Placement position

It is recommended to place the baking pan on the upper and middle and lower layers respectively, avoiding the lowest and highest layers, leaving room for hot air to circulate.

②. Midway transposition

Since there is still a temperature difference in the oven (usually the top temperature is slightly higher), when the baking time is over half, the oven needs to be opened quickly, the positions of the upper and lower baking trays need to be exchanged, and the baking tray needs to be turned back and forth at the same time (because the oven tends to have a slightly lower door temperature and a slightly higher inside temperature). This is a key step to ensure that the two plates are the same color.

3. lower the temperature

Bake two plates at a time, the load of the oven becomes larger, and the water vapor of food evaporation also increases. It is usually necessary to lower the temperature of the recipe by 10-20 degrees and extend the baking time appropriately.

Conclusion

The philosophy of position in the oven is essentially the awe and understanding of

temperature. Mastering the temperature difference characteristics of different layers is equivalent to mastering the initiative of baking. No matter whether it is single-layer fine roasting or multi-layer co-roasting, through skillful use of space layout, each 1 of ingredients can be perfectly bloomed in its own position.