Electric oven, as its name implies, is an oven that can be plugged in and used to bake food through certain functional design. As a common household appliance, the electric oven enables us to make some bread or cakes without leaving home, but the specific effect in the later stage depends on the operation skills, including the steps, methods and precautions in the use of the electric oven described below, which need us to know in advance. Interested friends can learn about the following electric ovens and instructions for use.

How to use an electric oven

1, the importance of preheating

Before baking food, the oven must be expected to be hot, so that the temperature inside the oven can reach the heat required for baking. The purpose of preheating is to keep the temperature. Preheating in advance can make the temperature inside the oven uniform and the surface of the food heated evenly, so that the moisture of the food just put in can be locked immediately to prevent the baked food from drying and hardening. If you often have the phenomenon that the cake is not ripe, it may be that the preparation for preheating is not done well. The preheating temperature is proportional to the time, and the higher the required temperature, the longer the preheating time. Ovens produced by different manufacturers need different time, so it takes several more tests to master the oven temperature.

2. The socket must be used separately.

The oven is an electrical appliance with high power consumption, so it is necessary to use a separate socket to avoid accidents. At the same time, it is best to put it away from places such as gas stoves that will produce high temperatures, and keep the back at a distance of about 5 cm from the wall.

3, the master of baking temperature

Different brands or sizes of ovens have different temperature controllers, so even if the food is baked according to the temperature mentioned in the recipe, it will occasionally be overcooked or undercooked, because the time and temperature marked in the recipe are only approximate references and do not apply to every oven. Therefore, before you start using the new oven, you must pay more attention to the changes of food in the oven to adjust the temperature properly. Usually, because of the small space, when baking large-volume food, the food will be closer to the electric heating tube, so the temperature will be slightly lower than that of the big oven.

Chopsticks or bamboo sticks can be used to judge whether a dish is ripe or not. If you can insert it easily, especially the meat, it means it is cooked. If it's a pastry or baked dish, it depends on whether there are any wet ingredients on the chopsticks. ? If the baked food is often burnt when it is raw, it means that the temperature of the oven is uneven. At this time, you can move the baking tray, or adjust the food to the right position at the beginning. For example, the food on the right is always burnt, so put the food slightly to the left. The basic principle is that no matter what food is baked, keep a distance of more than 3 cm from the inner wall of the oven. Don't open the oven door often to check the baking degree of food, so as to avoid cold air entering, reduce the original temperature, prolong the baking time and affect the baking effect, especially when baking western pastry.

4. Accuracy of time setting

The setting of baking time also depends on oven brand, container size and food size. Generally speaking, the thicker the food, the longer the baking time, but the lower the temperature, avoiding external cooking and endogenous, while thin food is the opposite. The same is true of baking cakes. The more raw materials, the thicker the cake, and it must be baked at low temperature for a long time. If the raw materials are few and thin, such as biscuits, they will be baked at high temperature for a short time. If you are worried that the surface of the cake will burn, cover it with a piece of tin foil.

Above, what we specifically introduce to you are the matters needing attention, steps and operation suggestions about the use of electric ovens. From this, we can know that if you want to make bread or cakes that are almost comparable to professional shops at home with the help of an electric oven, there are still many places to learn, including the use steps and temperature adjustment mentioned above, or the specific control and ingredient ratio. All these comprehensively determine the taste of food in the later period. Interested friends can comprehensively understand Bian Xiao's advice to everyone, make adjustments according to the specific actual situation, and try to operate many times. I believe this will achieve satisfactory results.

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