1, the importance of preheating

Before baking food, the oven must be expected to heat up first, so that the temperature inside the oven first reached the heat needed to bake, the purpose of preheating is to maintain the temperature, preheating beforehand, you can make the temperature inside the oven is the same, you can make the surface of the food is heated uniformly, in order to but at the beginning of the food into the moisture can be locked immediately to avoid baked food becomes dry and hard. immediately be locked, to avoid baked food become dry and hard. If you have undercooked cakes from time to time, it is possible that the preheating preparation has not been done properly. The preheating temperature is directly proportional to the time, the higher the required temperature, the longer the preheating time. The time required for ovens from different manufacturers varies, so test a few more times to get a handle on your oven's temperature.

2, the socket must be used separately

The oven belongs to the electrical appliances with high power consumption, must use a separate socket to avoid accidents. At the same time, the location of the best away from the gas stove and other places that will produce high heat temperature, the back also need to maintain a distance of about 5 centimeters from the wall.

3, baking temperature mastery

Different brands or sizes of ovens attached to the temperature controller will be more or less different, so even if the recipe is according to the temperature of the baked food will occasionally happen too burnt or not cooked phenomenon, because the time and temperature marked on the recipe is only an approximate reference, and does not apply to every kind of oven. Therefore, before you start using a new oven, you must pay more attention to the changes in the food inside the oven to adjust the temperature as appropriate. Usually a small oven has less space and when baking a larger volume of food, the food will be closer to the heater, so the temperature will be slightly lower than a large oven.

To determine whether a dish is cooked, use chopsticks or a bamboo skewer to insert it into the food. If it can be inserted easily, especially in the case of meats, it will indicate that it is cooked through. For pastries and baked goods, look for wet ingredients on the chopsticks.

If the baked goods are often raw and burnt, the oven temperature is uneven, so move the baking sheet or adjust it to the right position when you first place the food. For example, if the food on the right side is always burnt, place the food slightly to the left. The basic principle is that regardless of baking any food, surrounded by the walls of the oven to maintain a distance of more than 3 centimeters, at the same time, do not often open the door of the oven to check the degree of food baking to avoid the cold air into the original temperature and reduce the temperature, so that the baking time dragged on, into the face of the impact of the results of the baking, especially the baking of pastry to be more to be avoided.

4, the accuracy of the time setting.

The baking time setting also depends on the oven brand, container size and food size. Generally speaking, the thicker the food, the longer the baking time required, but the temperature should be low to avoid the outside cooked inside raw, thin food is the opposite. The same applies to baking pastries. Thicker and more raw materials, such as cakes, must be baked at low temperatures for a long time; thinner raw materials, such as cookies, should be baked at high temperatures for a short period of time. If you are worried that the surface of the cake will be burnt, cover it with a piece of tin foil.