At what temperature and for how long should bread be baked in the oven: gas and electric (+ reviews)

Chicken is great for a quick lunch, but it also gives you a lot of freedom to come up with a variety of holiday menu ideas. Cooking chicken in the oven can be problematic. At what temperature should you bake chicken to make it juicy? How long should this last, how many degrees is optimal, and are special accessories needed? We explain step by step.

Baked chicken with sauce.

Preparing chicken for roasting

Whatever part of the chicken you are going to cook, you should rub the meat with aromatic herbs in advance. The marinade will help tenderize the meat.
Before you set your chicken's baking temperature, remove it from the refrigerator an hour before cooking. This way it will cook evenly.
To bake chicken at high temperatures, you will need a heatproof dish with a lid, or a sleeve, or parchment paper to help retain the meat juices.

Meat baked in foil

The recipe for meat baked in foil is a simple and effective way to prepare any type of meat, which ultimately turns out tasty, juicy and tender.

This is a universal method with many advantages. Depending on the circumstances, you can equally easily bake several portioned pieces of meat for several people, or an impressively sized piece that can easily feed a crowd of guests. Using various seasonings, sauces and spices, you can get a completely new dish every time.

Meat baked in foil is difficult to spoil or overcook. Tightly wrapped in a foil envelope, it absorbs all the aromas of herbs and spices and retains its juiciness even during long-term baking.

Ingredients:

Pork – 0.5 kg
Coriander seeds - 1 tbsp.
Dill seeds - 1 tbsp. (can be replaced with fennel seeds)
Garlic - 2-3 cloves
Rosemary - 1-2 sprigs
Balsamic vinegar - 1-2 tbsp.
Olive oil - 2 tbsp.
Bay leaf - 1-2 pcs.
Allspice - 3-4 pcs.
Salt - to taste
Ground black pepper - to taste

Cooking process:

Prepare your ingredients. My list is one of a million possible options. Inspired by Jamie Oliver's recipe for Pork with Balsamic Vinegar and Rosemary, with a few modifications. I use already prepared portioned pork chops, but you can use chops, medallions, steaks from any other meat, and also, and this is even more convenient, meat in one large whole piece.
You can also vary the spices, use ready-made mixtures, make your own, add your favorite set of seasonings and sauces, or use classic combinations suitable for a particular type of meat. Only the cooking time will change, the technology will remain unchanged.
Let's prepare the spices. Grind the seeds of dill (can be replaced with fennel), coriander and 3-4 peas of allspice. You can use ready-made ground spices, but freshly ground ones have a stronger aroma and taste. Finely chop the garlic and rosemary needles separated from the stem.
Lightly cut the outside of the meat and apply a design with a knife. Such shallow cuts are needed not only to improve the appearance, but also to ensure that the meat absorbs the aromas and taste of the spices even better.
Spread the spices evenly over the entire surface of the meat, rubbing into the cuts.
For the marinade, pour onto a flat plate or directly onto a sheet of foil in which you plan to bake the meat in the future, a few tablespoons of vegetable oil and 1-2 tablespoons of balsamic vinegar, add chopped garlic and rosemary. There should only be a small amount of oil and vinegar - just a thin layer, enough to cover the bottom of the plate or foil.
Place the pieces of meat in the marinade and leave for 20-30 minutes to marinate. I kept the chops for 20 minutes - 10 minutes on each side. A whole large piece of meat can be kept for 25–30 minutes.
Use a piece of foil twice the size of the pan you are using. Place foil on a baking sheet and top with prepared and seasoned meat. Season the meat with salt and ground black pepper to taste, add 1-2 bay leaves. Remember to use foil with the shiny side facing inward.
Bring the edges of the foil together, twist and press tightly. Get a sealed, rectangular foil envelope.
Place the meat in foil in an oven preheated to 250 degrees for 10 minutes, then reduce the temperature to 200-220 degrees and bake for another 15-20 minutes, until cooked. To cook a whole piece of meat of greater weight and size, increase the baking time to an hour or more. If a crispy crust is important to you, during the last few minutes of baking you can open the foil envelope slightly and brown the meat to the desired degree.
The meat baked in foil is ready. This meat can be served with salad, fresh or pickled vegetables, or any side dish of your choice.
Meat prepared in this way can be served hot, using the juice released during baking as a sauce, or chilled. Having prepared a whole large piece of meat according to this recipe, you can serve part of it immediately, and store the remaining meat for another 3-4 days in the refrigerator and use it as a filling for sandwiches, sandwiches or kebabs.
Bon appetit!

At what temperature should you bake chicken in the oven?

This depends on the size of the carcass or part of the chicken that you are going to cook and then serve. The process of cooking a whole chicken, or when cooking thighs or just breasts, looks different. You may find that the temperature will need to be adjusted during baking. To make things easier, we have prepared a summary of the most important information to answer the question of how many degrees to bake chicken at.

Whole baked chicken

It appears on tables on special occasions. This is proof that the popular and slightly corny chicken can look truly elegant and sophisticated. How to do it? First, estimate the size of the chicken. It is assumed that 1 kilogram of meat requires 1 hour in the oven. At what temperature should I bake a whole chicken? The most optimal is 180⁰C, and if you use hot air, reduce the temperature to 170⁰C.

See also: How long and how to cook turkey liver correctly

Baking chicken breast

Cooking a complete meal of chicken breast in a frying pan is possible in just a few minutes. This part of the meat should also be cooked in the oven. This will be especially interesting for those cooks who try to avoid using excess fat. Set the oven to 180 ⁰C - this temperature for baking chicken will make the breast ready in 25-30 minutes.

Baked legs - at what temperature should I bake them?

It is most pleasant to eat them in the comfort of home, when you can afford to use not only cutlery, but directly with your hands. Legs are a delicacy that needs a higher temperature. Place the meat in a baking dish, skin side up, and then place in the oven when it reaches 200⁰C. Baking will take 45-50 minutes, depending on the serving size.

Wings from the oven

They taste great with thick sauces, especially those with a spicy kick. How to cook wings in the oven and at what degrees should you bake them? We recommend placing them in a sleeve and baking at 180⁰C for no more than half an hour. You can also try a temperature of 150-160⁰C. Baking will take about 45 minutes. With the addition of vegetables and oil and cooking longer at the right temperature, the baked goods will result in a richer flavor.

How long to bake fish

In order not to spoil the taste of the dish, it is necessary to follow the correct technology, temperature and baking conditions. This is influenced by the size of the fish and the cooking method: open, sleeve or foil.

For fish, the optimal temperature is 180-200 C°.

Up your sleeve

For medium-sized sea fish, cooked whole, it will take about 40 minutes at 180 C°. Salmon fillet weighing about 200 grams in a sleeve is baked for 15-20 minutes at 200 C°. Representatives of river fish, such as pike and pike perch, are cooked in steaks in a sleeve at a temperature of 180 C° for 1 hour.

In foil

The cooking time is always affected by the size of the carcass. For medium size, it will take 30 minutes at a standard temperature of 180 C°. But if it is large, then the time increases to 1-1.5 hours. It is advisable to make cuts along the entire length if the whole fish is baked. Small steaks wrapped in foil will be ready in 20 minutes.

Fish fillet

Baking time for fillets takes from 15 to 25 minutes. The thickness is calculated, as a rule, it will take 10 minutes for a fillet 2.5 cm thick. Medium-sized halibut fillet, weighing about 0.8 kg, is baked for 35 minutes at a temperature of 180 C°.

Fried chicken! Our offers.

Important celebrations require special decoration. Are you thinking about the perfect dish? Check out the fried chicken and potatoes, which appeals to a variety of palates. Try bottle baked chicken, which requires minimal additions and the secret is simplicity. Do you eat chicken often and are looking for new ways to prepare it? Roasted chicken breasts with garlic and capers are a great way to freshen up your meal repertoire. Pay attention to the chicken breast with mayonnaise. If until now you have rarely used other parts of the chicken other than the breast, wings in honey are an excellent choice to diversify the recipe.

See also: How long and how to properly cook turkey gizzards

The best baked fish recipes

A selection of the most delicious, but at the same time simple and healthy fish dishes cooked in the oven:

Fish fillet with potato chips

Ingredients:

800 gr. sweet potatoes,
2 tbsp. spoons of olive oil,
50 gr. breadcrumbs,
1 lemon,
bunch of parsley,
800 gr. fish fillet,
200 gr. cherry tomatoes.

Cooking method:

Preheat the oven to 200C°. Cut the potatoes into equal slices of small thickness and dry on kitchen paper. Then place in a single layer on a large baking sheet. Drizzle with olive oil and salt. Cook for 40 minutes. To ensure an even golden crust, turn several times.

Mix the breadcrumbs with the lemon zest and parsley, then season well with salt and pepper. Coat the fillet with marinade and place on potato chips along with the tomatoes. Bake for another 10 minutes.

Baked fish with parmesan

Ingredients:

50 ml. high fat milk,
1 tsp. salt,
1 kg. fresh or frozen fillet,
butter,
breadcrumbs 2 tbsp. l.,
150 gr. grated Parmesan cheese,
1/2 tsp. paprika.

Cooking method:

Preheat the oven to 190 C°. Grease the baking dish with oil. Mix milk and salt in a shallow bowl. Separately combine bread crumbs, paprika and cheese. Bread the fillet first in the milk mixture, then in the cheese mixture. Place in a baking dish. Drizzle with butter for juiciness. Bake for about 30 minutes.

Fish in the oven with vegetables

Ingredients:

1 carrot,
1 potato,
1 onion,
1 bell pepper,
olive oil,
1 red snapper, whole or other firm textured fish 800 g.
3 cloves of garlic,
fresh dill,
1 tbsp. l. oyster sauce,
1 slice of bacon
salt and pepper to taste.

Cooking method:

Preheat the oven to 190 C°. Grease a baking sheet generously with olive oil.

Prepare the vegetables: cut into uniform pieces approximately 1.5 cm thick, then place on the prepared sheet in a single layer and brush thoroughly with oil. Season the carcass with salt and pepper. Place garlic and dill in the belly. Using a sharp knife, make 3-4 deep cuts on each side of the fish to ensure even baking. Then top with oyster sauce.

Place the fish in the center of the baking sheet and add the chopped bacon. Cook for about 40 minutes, turning the carcass once.

Baking fish for the New Year: TOP 10 recipes

1) SALMON IN THE OVEN

INGREDIENTS: ● Salmon fillet 600 g ● Lemon 1 piece ● Bay leaf 4 pieces ● Onion 1 piece optional ● Salt to taste ● Peppercorns to taste ● Coriander to taste ● Olive oil 20 g ● Sour cream (optional)

PREPARATION: Chop the onion into thin half rings. Cover the baking dish with a sheet of food foil and sprinkle with olive oil, lay the prepared onion in a thick layer. Season the onion “surface” with black pepper and bay leaf. Cut the lemon in half, squeeze the juice out of one part, cut the second into circles, place the lemon on the onion.

Wash the salmon fillet, dry it and cut it into 4 portions, generously rub each with salt and place on top of the lemon. Season the salmon skin with lemon juice. Cover the fish tightly with foil and place in an oven preheated to 180 degrees for 15-20 minutes. Salmon baked in the oven is ready. Garnish with sour cream if desired. Serve fish with any side dish.

2) FISH IN FRENCH

INGREDIENTS: ● Fish fillet - 500 g (we have pike perch) ● Tomato - 1 piece ● Natural yogurt - 1 tbsp. l ● Low-fat cheese - 75 g ● Salt, pepper - to taste

PREPARATION: Cut the fish into small pieces. Salt and pepper, leave for 15-20 minutes. Place in the form.

The next layer is tomatoes cut into slices. Next, grease with yogurt. Grate the cheese on a fine grater. Spread the last layer. Place in the oven for 30-40 minutes. Our dish is ready.

3) FISH IN CREAM WITH PRAWNS AND AVOCADO

INGREDIENTS: ● Fish ● Cream ● Shrimp ● Avocado ● Salt ● Spices

PREPARATION: I don’t give the proportions - it’s too abstract for such a recipe - everything is to taste. Cut the fish (preferably fillet, but I did it with bones) into pieces, rub with fish seasoning from a bag mixed with sunflower oil, or a mixture of salt, basil, marjoram and the same oil. Place in the refrigerator for half an hour in a sealed container. If you don’t have time to cook right away, that’s okay; the fish can marinate for several hours.

After removing the fish from the refrigerator, place it in a saucepan or frying pan with a thick bottom, sprinkle with lemon juice, pour in wine (until the pieces of your fish are gray), add 4-5 peppercorns and 6-7 sprigs of parsley. As soon as it boils, immediately reduce the heat to low and, covered, at a minimum boil, cook for 5-6 minutes, then turn over to the other side and another 5 minutes (I first boiled the shrimp, then the trout and took boiling water instead of wine). Drain the liquid. Place the fish in a baking dish (in which you can later serve the dish), top with peeled shrimp and sliced avocado. Add spices to taste to the cream (for sauce - 20-22%) and pour over the fish.

Don't pour in too much. Instead of cream, you can use a mixture of mayonnaise and sour cream. Place the mold in the oven, preheated to 200°, for 10 minutes. During this time, grate the cheese on a fine or coarse grater (as you prefer). Take out the pan, evenly fill it with cheese and put it in the oven for another 5-7 minutes. The cheese will give it a blush and a slight crust; if you just want fish in sauce, you don’t have to put the cheese. Side dish to your taste, we had rice.

4) FISH BAKED WITH TOMATOES AND CHEESE

INGREDIENTS: ● fillet of non-oily fish (I have pollock) 600-700 gr. ● bulbs 1 pc. ● tomato 1 pc. ● sour cream 3-4 tbsp. ● garlic 3-4 cloves. ● fresh herbs to taste (I added dill) ● salt, pepper ● hard cheese 50-70 gr.

PREPARATION: 1. Peel the onion, cut into rings, place in a baking dish. 2. Cut the fish into small pieces, add salt and pepper. Place the fish in the pan on top of the onion. 3. Sprinkle with finely chopped garlic. Spread sour cream on top. 4. Thinly slice the tomato into half rings and place in the next layer. 5. Add salt. Finely chop the greens and grate the cheese. 6. Mix cheese with herbs and sprinkle on top. 7. Bake in the oven at 200C for about 30 minutes.

5) BAKED POLLACK WITH LEMON

INGREDIENTS: ● Pollock fillet - 400 g ● Lemon - 1 pc. ● Salt - to taste ● Pepper - to taste ● Spices for fish - 1-2 tsp.

PREPARATION: 1. Turn on the oven to heat up to 200 degrees. 2. Pat the pollock fillet dry with a paper towel. It should be dry. 3. Prepare two large sheets of foil, bend each sheet in half. 4. Place the fillet in the center of the foil. 5. Sprinkle the fish with spices, salt and pepper. 6. Cut the lemon into slices and place on top. 7. Wrap the foil tightly. The seam should be on top. 8. Place the pollock fillet in foil on a baking sheet. 9. Bake the fish in an oven preheated to 200 degrees for 20 minutes. 10. Ready pollock in the oven will be soft and juicy.

6) CARP BAKED WITH VEGETABLES

INGREDIENTS: ● carp ● tomatoes – 2 pcs; ● eggplants – 1 large or two medium ones; ● sweet pepper – 2 pcs; ● potatoes – 3 pcs; ● mayonnaise; ● salt and ground pepper to taste.

PREPARATION: We gut the carp, remove the gills, clean it of scales; there is no need to cut off the fins. We wash our fish under cold running water. We cut the carp into portions, but do not throw away the head. Rub each piece with salt and pepper, sprinkle with lemon juice and set aside for a while. Take a deep mold and grease it with vegetable oil. We cut the potatoes into circles, salt them and put them in a mold, making a kind of pillow for the carp.

Then we also cut the eggplants and tomatoes. Cut the pepper into rings. We salt everything well. I don’t skimp on the salt, since the vegetables take up a lot of it during the cooking process. Now place the pieces of carp on top of the potatoes, maintaining the shape of the whole fish. Place chopped tomatoes, eggplants and peppers between the pieces of fish. Place the remaining vegetables around the carp. First we put the eggplants, then the tomatoes and peppers. We pour mayonnaise on top of this whole friendly company.

We put our carp together with vegetables in the oven for 45 minutes. The oven temperature should be 200 degrees. During this time, our carp manages to make good friends with vegetables, giving them its fat and being saturated with vegetable aromas. It is better to remove the carp from the oven when the potatoes are baked. This recipe doesn't require much effort, and there's no need to prepare a separate side dish. I just added a vegetable salad to it.

7) SALMON BAKED WITH CHEESE

Features of baking bread in gas and electric ovens

Bread is baked in both gas and electric ovens. Most often, housewives like to cook baked goods in an electric oven, but this does not apply to bread. It is bread that everyone produces best in a gas oven. Experienced cooks assure that you can adapt to any oven, you just need to put some effort into it. There are several nuances, the observance of which will always help you prepare delicious products, including bread.

Secrets of baking bread in a gas oven

To ensure that the bread bakes evenly, adjust the position of the bread in the oven.
Bread burns less if you bake it in a thick pan. If there is none, you should first place the dough piece on a silicone mat or parchment paper, and only then on a baking sheet.
To ensure even heating of a gas oven, place a baking stone on the bottom of the oven. If you don’t have one, you can use a fire brick and a baking tray with salt.

Secrets of baking bread in an electric oven

In an electric oven, bread should be baked for the first 10-15 minutes at 220 degrees. Then the temperature must be lowered to 180 degrees.
When baking bread, do not use the convection mode or set it to minimum if you cannot turn it off completely.
It is advisable to use a baking stone for baking bread. It may not be very thick - 1.5 centimeters. The main thing is to warm it up thoroughly – for at least half an hour.

If your oven (either gas or electric) does not hold heat and steam reliably, cover the bread with a ceramic hood for 15-20 minutes. Due to this cap, the bread will receive enough moisture. Instead of a ceramic cap, you can use any heat-resistant cookware.

Date: 03/22/2019.

Updated: 05/01/2019

Photo: nakormi.com

Bread baking temperature and time

In order for bread baked at home to be tasty, fluffy and have a crispy crust, you need to create the right conditions in the oven. Each type of bread is baked under special temperature conditions, which can vary depending on the recipe, the characteristics of the flour, the weight of the dough pieces and other parameters. If you do not maintain the temperature recommended for baking bread, its quality will suffer.

Most types of bread are baked at temperatures between 200 and 270 degrees. If baked goods are small in size (50-100 grams), they are baked at a lower temperature.

The most delicious bread is considered to be baked in ovens that allow you to regulate temperature and humidity. Such stepwise regulation helps to successfully implement the technological stages of baking bread. It is recommended to bake homemade bread in the oven as follows:

First, the oven is heated to maximum temperature - usually 240-260 degrees. At this temperature the bread is baked for 10-15 minutes. When sending the dough piece into the oven, you need to create steam in it. To do this, you need to quickly pour a glass of hot water onto a baking sheet heated on the lower level. Steam is important to prevent the surface of the dough from dehydrating, which causes a hard crust to form on the bread.
After the specified time has passed, the steam is released from the oven, the temperature is lowered to 180-200 degrees and the product is baked until done.

As for the baking time for bread, it will be individual in each case. First of all, all ovens bake differently. Secondly, the cooking time for bread depends on the weight of the product. Typically, 1 kilogram of bread is baked for about 50 minutes. It takes 60-70 minutes for bread weighing 1.5 kilograms. If the product weighs 2 kilograms, the bread is baked in 70-80 minutes.