Every housewife has a lot of secrets for preparing delicious signature dishes that guests admire and that their relatives look forward to. Today, there is a great variety of equipment available for sale that can make life easier for the hostess and make dishes even tastier and faster to prepare. These include an electric stove with oven. Opinions are divided about the practicality and cost-effectiveness of an electric stove, but modern housewives are happy to buy similar equipment for themselves and learn to prepare their culinary masterpieces using new electrical equipment.
Of course, food delivery is the best option to eat a delicious pie and please your family, but sometimes you want to try your hand at baking. And then our tips for cooking pies in an electric oven will come to your aid.
An electric stove is much more convenient to handle than a gas oven, since heating can come from both above and below. You can turn on the upper or lower heating elements separately. In addition, the electric oven is equipped with a convenient thermostat and often a timer.
Before baking the pie, you need to preheat the oven: set the desired temperature and leave for 15-20 minutes.
If you need to put baked goods in a cold oven, then you need to follow the dough. If it has already risen, but the oven has not yet warmed up, then you can put parchment moistened with water on top of the dough. The air in an electric oven is quite dry, so baked goods need to be moistened. You can put a container of water in the oven for the first half of the baking time, or sprinkle the set baked goods with water or warm milk. The baking dish cannot be placed on the bottom of the oven, only on a wire rack or baking sheet.
Food delivery often seems preferable to us, because in bakeries the baked goods always turn out airy and voluminous; at home it is not always possible to achieve this result. But it's simple! If you followed the recipe correctly, then to rise the dough you just need to not disturb it. There is no need to open the oven while preparing the dough. When you put the pie inside, immediately close the door carefully, do not slam - the dough may fall.
The temperature drops sharply when the door is open and the dough immediately “falls”. Watch the process through the oven door.
The readiness of pies and cheesecakes is checked visually, but the cake can be checked with a toothpick. If it turns out to be dry and the remaining dough does not stick to it, then the pie can be removed from the oven.
Wash the pan
After a delicious dinner, the most painful thing is to wash the pots, pans and baking sheets. Even if you have a dishwashing sponge with a hard abrasive layer for difficult stains, such as burnt food, it is better to make a disposable one from... foil. Form into a fist-sized ball with sharp points that will easily scrape off food stuck to the pan. To do this, you can even use the foil that covered the baking sheet while baking in the oven. After use, this disposable sponge can be thrown away. Of course, you should not use foil to clean Teflon-coated pans.
Baking temperature
Yeast dough pies – 180 °C
Tall products – 175-190 °C
Small products, gingerbreads, pies – 210-220 °C
Puff pastry pies – 200-220 °C
Meringue and meringues – 100-130 °C
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Many of us are accustomed to preheating the oven in advance whenever we use it. This takes time and electricity. However, in some cases, unnecessary expenses can be avoided. It all depends on what kind of food you have to prepare.
In many recipes, the instruction to preheat the oven to a certain temperature occupies the first line. We often do this automatically, without even thinking about the need for this procedure. Some people don't even understand the difference between "warm up" and "preheat." Others express concern about the environment and believe that energy should not be wasted. And as you know, her oven really consumes a lot of food.
Bring back the shine to silver
Another important quality of foil is its ability to clean tarnished silver cutlery and jewelry. There are two options for using it: you can put a piece of food foil in a pan of boiling water with a lot of soda, then place cutlery there and boil thoroughly. Option number two, more gentle and suitable for silver jewelry: line a deep plate or bowl with aluminum foil and pour a cup of boiling water into it. Add salt and baking soda a tablespoon at a time, dip the jewelry into the hot solution and leave for 10 minutes, then rinse well. Silver will shine again.
Foil in a boiling soda solution perfectly cleans silver
Sausages for frying in the oven
Today I will tell you how tasty and quickly you can prepare such a semi-finished product without spending a lot of effort and time. Sausages can be very different: pork, beef, mixed meat or chicken and turkey.
Step 1 Link. Prepare the necessary ingredients: defrost raw sausages, if frozen, onions, wine, olive oil, salt and pepper.
The life of a modern person passes in a fast rhythm and constant rush. A large assortment of semi-finished and ready-made meals on the shelves of supermarkets and stores helps solve this problem. The list is very large: frozen fruits and vegetables, mushrooms, semi-finished products, ready meals, juicy kebab and much more.
Step 2 Link. Grease a grill pan with 1 tbsp. Place the sausages. If you don't have a grill pan, you can use any low-sided pan that you like to grill meat in.
Step 3 Link. Fry the sausages for a minute on each side to form a light crust.
Keep the kitchen clean
Line the shelves and drawers of kitchen cabinets with aluminum foil - this will prevent the furniture from deteriorating, and everything stored in it will remain clean. This even applies to the cutlery drawer. You just need to periodically change the foil as it gets dirty.
You should do the same with the stove if you don’t like to wash it, but cook a lot and often. Carefully cover the surface of the gas stove with foil, after removing the burners - this is done in many restaurants. The stove will always be like new!
Line your stove with aluminum foil so you don't have to clean it!
Electric oven
It is much more convenient to handle than a gas oven, since heating can come from both above and below. You can turn on the upper or lower heating elements separately. In addition, the electric oven is equipped with a convenient thermostat and often a timer. It’s like an iron, it turns itself off and on and maintains a constant temperature.
- Before turning it on, be sure to remove all unnecessary items from the oven. If there is a wire rack, but it will not be used, then it must be removed (an extra baking sheet left in the oven will negatively affect the temperature and heating of the oven).
- Before baking, you need to preheat the oven: set the desired temperature and wait 15-20 minutes.
- If you need to place baked goods in a cold oven (for example, a glass or ceramic baking dish cannot be placed in a hot oven - it will burst), then keep an eye on the dough. If it has already risen, but the oven has not yet warmed up, then you can put parchment moistened with water on top of the dough.
- The baking dish cannot be placed on the bottom of the oven, only on a wire rack or baking sheet. It is necessary to place it along the guides in the oven.
- The air in an electric oven is very dry, so baked goods need to be moistened. You can put a container of water in the oven for the first half of the baking time. You can also sprinkle the set cakes with water or warm milk.
- Convection mode makes the air hotter by 10-15 degrees.
- Any oven should not be opened while the dough is being prepared. - When you put the pie inside, close the door carefully, do not slam. Otherwise the dough may fall.
- A toothpick will help you know when the dough is ready: you need to stick it into the dough, if there is no sticky dough left on it, then everything is baked.
Cook faster or slower
You may be disappointed, but the story that the glossy side of foil cooks food quickly and the matte surface is good for slow cooking is actually a myth that has already been debunked by scientists several times. But what really matters is the degree of adhesion of the foil to the product and the density of the “envelope”. The less air between the foil and the packaged product, the faster it will cook, and if you want to simmer the dish in its own juice, then leave a little space inside.
Construction of the century. Electric hobs “glass+ceramics”
If your apartment has mains gas and powerful electrical wiring, then there are no restrictions on the choice of the type of hob. According to statistics, both types of hobs are in approximately equal demand. It is not uncommon for an electric oven to sit comfortably next to a gas hob in a modern kitchen. There are combination hobs on sale, which have both gas burners and electric burners with a ratio of 3:1 or 2:2. Electric and gas panels, in turn, are divided into dependent and independent. The operation of dependent working panels is impossible without an oven, because the “control panel” for its burners is located on the oven body... ...Many leading manufacturers of glass-ceramic hobs equip their models with timers. At the end of the countdown, the timer turns off the corresponding burner, which is accompanied by a sound signal. Using the “write to memory” function (models from Bosch and Siemens), you can enter a certain algorithm of frequently used actions into the hob’s memory and run these programs automatically at any time. Each installed program can consist of five different sequences of changing time and power parameters. If…
Discussion
I used a gas oven for a long time - and mine was the same... I don’t know, maybe someone already recommended it - I didn’t read all the messages. Everything is done simply. Place the baking sheet on the middle section, and place a bowl of water under the baking sheet! Then the bottom does not burn and the top is baked. The only important thing is that the container with water is approximately the same size as what you are cooking in...a baking tray or mold. And add water as it evaporates.
The first thing that comes to mind is to put it higher. There may also be something to do with the baking sheet. Maybe it's too thin, so the bottom burns quickly. And also, holes are made on the sides of the baking sheet so that warm air passes to the top and heats the top and walls - from them the top is baked. Maybe you don’t have these holes or they are too small. An alternative is to place a smaller baking sheet on a wire rack.
29.06.2000 12:25:09,
I’m going to make pies according to the recipe below, but I don’t know how long I need to set the oven, do I need to change the temperature? Please tell me. I found the recipe by searching. “Sift 600 grams of flour, divide in half. To half, add a packet of dry yeast (Saf-moment) (fresh is better, of course, but for the first time there is no need for difficulties), a glass of milk, and put in a warm place (I usually fire up the oven and put it on the stove - it gets warm there. Or even if something is cooking on the stove...
Discussion
It seems that this is my recipe - I didn’t notice right away))) The oven is really at 220. Nothing dries out, because for any yeast dough, I put a bowl of water in the same oven a level lower. The exception is baking in micro with convection. but here the temperature is the same, although without water.
I won’t say in terms of time, 15-20 minutes, but the guideline is the color. These pies should be uniformly golden, that is, not white with a ruddy top, but completely. When the pies “fix” in the oven (I don’t know how to explain, it’s a matter of practice). At the very least, they should rise and become uniform - without bumps or pits, and when the first ruddy “tan” begins to appear on them, the surface should be greased with a beaten egg. That is, take out the baking sheet and IN A WARM PLACE (previously it was placed on top of the stove, then a stove appeared with a “moving out” design for the baking sheet - just with the oven open) using a brush (in the absence of a maid (ugh, brush) you can take a piece of gauze, crumpling it "tampon"
Pies at 220 degrees????? Are these planned pies or coals? This is the first time I’ve heard about such a temperature regime for yeast dough. I preheat the oven for any baking except eclairs to 180 degrees.
Owners of old gas stoves often do not want to replace proven equipment with a new one, even one that is more technologically advanced and economical - the advantage of old products is their usual ease of use. However, the question arises of how to determine the temperature in old ovens, because modern recipes usually indicate the desired heating range in degrees Celsius, and older-made gas stoves have gradations in divisions or are not equipped with instruments for measuring heat at all.
How to determine the temperature in the oven without a thermometer: baking correctly.
How to determine temperature without a thermometer?
Old books on home economics offer an option for approximate determination of heating in a gas, electric or wood (charcoal) stove without a thermometer. To do this, place a piece of ordinary writing paper on the place where the baking sheet (frying pan, mold, stewpan) with the baked product is usually located. This is done when the oven has already warmed up, that is, more than 10 minutes have passed since it was turned on. Next, monitor the charring time of the leaf, noting the temperature in degrees Celsius.
People who have had gas stoves for many years often do not even intend to change this equipment to something new and technologically advanced. The main advantage of the devices they have is the ease of working with them and the availability of household gas.
And the question often comes up about determining the indicators in the ovens of long-used stoves, since many modern recipes involve cooking at certain temperatures, and these devices do not have a thermometer, there is only a gradation with sectors.
