The four keys are temperature, time, upper and lower heat selection, and fermentation and defrosting. Except for the last one, which is for pasta, yogurt, etc., the rest of them are not specific to anything, but are selected by the characteristics of the food to be prepared.
Expanded information:
Specific issues when using the oven:
1. Oven preheating
Before baking any food, the oven needs to be Preheat the oven to the specified temperature before baking any food in order to meet the baking time in the recipe. It takes time to preheat the oven, but if you don't do it enough, you may not reach the specified temperature. If you preheat the oven for too long, it may also affect the life of the oven.
2. Baking height
With a small oven to bake things, basically just put the food in it, but medium-sized ovens usually contain upper, middle and lower three heights to choose from, as long as the recipe does not specify the upper and lower fire temperatures, the baking pan can be placed in the middle; if the upper fire temperature is high and the lower temperature is low, unless the upper and lower fires in the oven can be individually adjusted temperature, otherwise this time are usually Divide the upper and lower heat temperatures by two and place the baking sheet on the upper level, but keep an eye on the surface to see if it is overcooked.
3. Food overcooking
Smaller ovens are more prone to overcooking, which can be done by covering the food with a layer of aluminum foil or slightly opening the oven door to dissipate the heat. Medium-sized ovens have enough space and can be temperature-controlled, so unless the oven temperature is too high, too close to the upper flame, or baked for too long, it's less likely to be scorched. The medium-sized oven can control the temperature, but it is still not comparable to a large professional oven.
Taking the production of Chinese and Western confectionery as an example, because the medium-sized oven temperature is not as stable as a professional large oven, it is necessary to pay more attention to the changes in oven temperature when baking, and it is necessary to change the side of the confectionery in due time to turn the head or lower the temperature, so as to avoid the uneven expansion of the height of the cake or the bread, or the cookies are overcooked and undercooked, and other situations occur.
4. Avoid burns
The oven is heating in addition to the internal high temperature, the shell and the glass door is also very hot, so in the opening or closing of the oven door, it is best to wear insulated gloves, so as not to be burned by the glass door.
5. Temperature measurement test
New to the oven, the upper and lower independent temperature control, with fermentation, turn the fork, hot air, light, baking tray position has 5 layers. The oven is well made with good materials.
After setting the maximum temperature for 20 minutes, the highest temperatures measured with a probe-type electronic thermometer were 114°C for the top shell and 110°C for the glass door panel, which meets the EU A13 standard and the manufacturer's own figures.114°C is what it is all about. It's the idea that putting your hand on it will be so hot that you'll quickly retract it, but it won't cause any harm, and you'll need a thicker skin if it's going to stay on for a second.
Type of purchase
A simple household electric oven
This is an early product into the market, its structure is made of sheet metal in the shell with sheet-like far-infrared radiation heating element or electric wire, fitted with double sheet made of sliding door, directly connected to the 220V power supply, the power can not be adjusted, the temperature can not be controlled, the baked food can only be grasped according to experience! Time, or from time to time to power off the way to master the fire, the use of inconvenience, master bad, the baked food is either raw or burnt. 2013, this kind of product has been gradually eliminated.
Two, ordinary household electric oven
It is a common variety on the market in 2013, including automatic temperature control type, automatic timer type and automatic temperature control timer type products. This type of electric oven is mainly composed of box, inner cavity, heating element, temperature controller, timer, and power leads, baking pan, baking net, handle fork and other accessories. Shell surface spraying color amino baking paint, the inner cavity for loading and unloading, the two sides of the grid can be adjusted according to the need for baking pan and baking net high and low position.
Most of the oven door is spring-loaded, with a high-temperature tempered glass window in the middle. Heating element is useful for metal tubular electric heating element, but also useful for milky quartz glass heating element, but also useful for sheet far-infrared radiation electric heating element. The temperature controller on the panel is the control system of the electric oven and shows its working status by red and green indicator lights. Temperature controller using bimetal type temperature control element, timer is generally mechanical.
Three, advanced home electric oven
This advanced electric oven 2013 in the market is still less seen. It is different from the ordinary type of electric oven is: the structure is tighter, more beautiful appearance, more complete functions. Shell made of stainless steel sheet stamping, the use of three-layer double-cavity structure, so that the shell temperature is greatly reduced in the control, in addition to the functions of the ordinary type of electric oven, there is also a temperature of only 36 ℃ low-temperature gear, dedicated to yeast fermentation.
Equipped with crispy "strong" and "weak" switch to control the temperature fluctuation range, flexible control of the degree of baked goods crispy. In addition, the timer can sound a siren in time to reflect the baking results.
Baidu Encyclopedia - Oven