The furnishings in citizens’ kitchens are becoming more and more “foreign”. Many people have purchased ovens to roast meat and bake snacks. The exotic delicacies taste really similar to traditional Chinese food. Big difference. But when oven delicacies become so popular, how many people pay attention to the health issues related to it? Cheng Zhuo educates bakers and said: Food baked in the oven can be very healthy, or it may contain a lot of carcinogens. The key is whether you know how to use it.

Oven cooking destroys vitamins and has little impact on the nutrition of meat

Ovens and microwaves, most families have these two imported cooking utensils. Which one can better retain the nutrition of food? Woolen cloth? The baker told everyone that after being judged by nutrition experts, the oven was slightly inferior.

“From the perspective of food nutrition retention, microwave ovens are definitely better, and this is related to its heating principle.” The baker said that microwave ovens generate heat by causing rapid internal movement of food molecules. , so nutrients are not easily lost. The oven is different. It heats the food from the outside to the inside, which will destroy some nutrients.

Although the oven lost in the PK with the microwave oven, the baker told everyone that as long as the oven is used correctly to cook food, it is still much better than charcoal grilled food! Although the oven will destroy some water-soluble vitamins when roasting vegetables, it will not have much impact if it is roasted meat.

This is good news for people who like to eat barbecue.

Baking food over 200℃ is likely to produce a large amount of carcinogens

Using oven barbecue is healthier than charcoal barbecue, which makes people who can’t do without beer barbecue in summer a little bit Get excited. However, bakers tell everyone that if you want to bake healthy oven barbecue, there are conditions - when setting the temperature, it is best not to be higher than 200°C!

The baker tells everyone that when the oven temperature is set below 200°C, as long as it is not burned, the baked food may have some vitamins destroyed, but other nutrients will still be retained. Good, and it doesn’t produce any toxins. Once the oven temperature exceeds 200°C, various carcinogens such as heterocyclic amines and benzopyrene are easily produced in the food, especially the food that is roasted until it is burnt!

The reason why bakers say that oven barbecue is healthier than charcoal barbecue is because the temperature of the oven can be accurately controlled, but the temperature of charcoal barbecue is not so easy to control.

Current situation: Many Western-style oven delicacies require a high temperature of 200°C

Oven-baked delicacies cannot exceed 200°C. Is it difficult? Are there many foods that need to be baked at a temperature above 200°C? The baker told everyone that some food lovers have browsed several popular food blogs and found that there are quite a few foods that require baking temperatures above 200°C -

Puffs, bacon and shrimp rolls: Bake at 200℃ for 12-15 minutes; pizza: bake at 200℃ for 20-25 minutes; grilled cuttlefish: bake at 200℃ for 10 minutes, brush with sauce and bake for 5 minutes; barbecued pork: bake at 200℃ for 25-30 minutes; brush Sauce, continue to bake for 30 minutes; lamb chops: bake at 200°C for about 40 minutes; cheese, chicken, spaghetti, meat jerky, saury: bake at 220°C for about 15 minutes...

Look, desserts, meat, Seafood, etc., may need to be grilled at high temperatures above 200°C, and some grilling temperatures can last for a long time!

Tips for bakers from Cheng Zhuo Education: Roast meat at a low temperature for a longer time and try to avoid high-temperature desserts

There are so many delicacies that require baking at temperatures above 200°C, but It is easy to produce carcinogens, what should we do? Is it okay if I bake it at a temperature lower than 200℃?

Regarding this issue, the baker said that if it is meat, you can still bake delicious food by lowering the baking temperature and extending the baking time, although the texture and taste are different from the original ones. There may be a little difference compared to those baked at high temperature, but the impact is not big. But this method won’t work for baked desserts—desserts have more precise requirements for baking temperature. If there is a slight deviation, the taste and color of the dessert can be greatly changed, so you should try to choose desserts with a baking temperature lower than 200°C.