At what temperature to bake chicken in the oven is an important question. At what temperature should you bake chicken until done in the oven?

Knowing how long to bake chicken in the oven is necessary in order not to spoil the dish and not serve it overcooked or half-baked. Overcooked meat becomes dry and tough. And half-raw food is not only tasteless, but also dangerous; you can get a range of unpleasant diseases. Therefore you need to bake until full readiness, but not longer.

How long to bake chicken in the oven depends on its size

• Number of servings: 6
• Cooking time: 1 minute

How long does it take to bake chicken in the oven?

It's logical that whole carcass and, for example, drumsticks require different baking times. The cooking time also depends on the temperature in the oven.

How long to bake chicken in the oven depending on its size:

• Shins – 30-35 min.
• Ham - 35 min.
• Breast on the bone – 40-45 min.
• Boneless breast – 35 min.
• Wings – 20 min.
• Fillet in pieces – 15 min.

These times are for normal gas oven, heated to 180°C. With more high temperature cooking time is reduced.

How long to bake a whole chicken in the oven depends on its weight:

• Chicken weighing up to 1 kg, whole carcass – 1 hour.
• Chicken weighing 1.5 kg – 1 hour 15 minutes.
• Large whole chicken weighing 2 kg – 1 hour 40 minutes.

In any case, you always need to control the process. The best way to check the readiness of whole baked chicken is to use a food thermometer. It should show a temperature of at least 75°C inside the thigh flesh.

Almost any dish that you are used to cooking on the hob can be cooked just as deliciously in the oven. An oven comes in handy even when you don’t want to completely give up traditional frying. You can add benefits to dishes and reduce harm by combining two types of cooking.

Often, especially in restaurants, cooks first fry the product until it forms golden crust, and then bring it to readiness in the oven. Each oven is individual and has a number of features, which can be read about in the instructions for it, but there are several general secrets that will suit the owners of all ovens.

Choosing a level

Select a mode

What do we bake in?

Cooking in foil, sleeve

Traditional baking

Cooking in a water bath

Simmer in the oven

Some tips

1. Be sure to preheat the oven in advance. We recommend heating a gas oven 10 minutes before cooking, and an electric oven 20 minutes before cooking. Only very fatty meats should be placed in a cold oven.
2. To prevent the vegetables from boiling over and turning into cotton wool, we recommend turning off the oven until they are completely done and leaving the vegetables to finish cooking in a cooling cabinet.
3. We do not recommend opening the lid during cooking. This disrupts the microclimate and air circulation. It is enough just to sometimes look through the glass by turning on the backlight function. This rule is especially important when preparing muffins and baked goods.
4. Always follow the temperature specified in the recipe. In any case, until you become a professional cooking enthusiast.
5. If you have a very old stove without a thermometer, you can use simple sheet paper to determine degrees. In 30 seconds at 100-120 degrees the sheet turns slightly yellow, at 190-210 degrees the paper is yellow-brown, the sheet begins to burn at 220 degrees.
6. Water and salt prevent burning. Delicate Products It is better to cook using a water bath. To prevent burning, you can use a kilogram coarse salt, scattered on the bottom baking sheet.
7. We advise you to remember that puff pastry bake at high temperature, butter or biscuits - at medium, protein dough– at low.

Beloved by more than one generation of gourmets, pork tenderloin baked with aromatic spices, vegetables or mushrooms, can diversify even a simple family dinner. You can experiment with this dish as you like, choosing new ones additional components.

How to bake pork in the oven

For those who like to pamper themselves with barbecue or grill meat in the warm season, baked pork will be an excellent alternative For cold winter or autumn. With the addition of Provençal herbs, aromatic seasonings And aromatic spices This type of meat turns out very tasty, appetizing and tender. Here are some tips for cooking pork in the oven:

• To make the pork juicy, it is better to buy the neck, shoulder, loin or tenderloin;
• market products are preferable to store products;
• if a piece of meat is completely free of fat, it must be marinated before baking;
• The marinade should be prepared only in glass or enamel containers, otherwise it will oxidize and ruin the taste of the meat.

How long to bake

The question of how long to bake pork largely depends on the weight of the piece and the availability additional ingredients. A whole piece weighing up to 1 kg will take about an hour to cook, but if the tenderloin is cut into steaks and beaten with a hammer, the time can be reduced to 30 minutes. If you chose a large shmat, then your pork in the oven with vegetables on a baking sheet will cook for at least an hour and a half.

At what temperature

The degree of heating of the oven depends on the type of dish. To cook meat in a cast iron with buckwheat or potatoes, you will need to preheat the oven to 190°C. If you want to bake pork wrapped in foil, you need 180 °C. A fragrant tenderloin on a baking sheet with prunes, pumpkin or other vegetables is fried at 170 degrees. Often recipes come with clear instructions at what temperature to cook pork in the oven, but if there are no instructions, first preheat the roaster to 200°C, and after 10 minutes reduce to 170°C.

Pork in the oven - recipes with photos

Every housewife has her own unusual recipe cooking pork in the oven. Some people like to add an apple to the marinade, others prefer to make additional sauce, some simply cook the fried ham on the grill. Before deciding how to cook pork in the oven, evaluate the piece: if it has a lot of veins, it is better to cut it small cubes, and the fillet can be baked whole.

With potato

To make a satisfying meat lunch, it is not at all necessary to spend half a day at the stove, stewing meat and boiling vegetables. You can try something similar to a casserole. Just cut the fillet into pieces, beat it a little and bake with vegetables. If you want to get an appetizing crust, don’t forget to sprinkle the food with grated cheese.

Ingredients:

• pork neck– 600 g;
• potatoes - 6 tubers;
• onions – 3 pcs.;
• grated cheese – ½ tbsp.;
• mayonnaise – ½ tbsp.;
• garlic – 3 cloves.

Cooking method:

1. Cut the meat into thin slices. Beat lightly.
2. Cut the garlic into thin slices, the onion into small cubes, and the potatoes into cubes.
3. Place seasoned meat on the bottom of an ovenproof dish, then onions, and potatoes and cheese on top. Lightly brush the top layer with mayonnaise.
4. The potatoes and pork will be baked in the oven for approximately 40 minutes at 220°C.

Meat in French

You can find countless recipes for roasting pork in the French style. Some of them will tell you that you need to bake meat with potatoes, onions and tomatoes, some recommend putting pineapple slices on the chops (as in the photo). All options are good, but very juicy and satisfying is obtained from pork cooked according to classic recipe.

Ingredients:

• loin – 700 g;
• eggplant – 1 pc.;
• potatoes – 5 pcs.;
• onion - 1 head.

Cooking method:

1. First, cut the vegetables: potatoes and eggplants into slices, onions into thin half rings.
2. Then cut the meat into steaks and beat.
3. Place the food in layers on the bottom of a greased heat-resistant dish: first the meat, then the vegetables.
4. All layers must be greased with mayonnaise and seasoned with spices. Bake for an hour.

With mushrooms

Best quick dinner– aromatic baked pork meat in the oven under a fur coat. More often it is made from cheese, onion rings or vegetables. However, forgetting about the existence of other products, e.g. fresh mushrooms, not worth it. If you managed to buy champignons or oyster mushrooms, try adding them, but the taste will be much brighter forest mushrooms.

Ingredients:

• pork tenderloin – 0.5 kg;
• champignons – 0.3 kg;
• onion - 1 head;
• grated cheese – ½ tbsp.

Cooking method:

1. The meat cut into pieces must be salted, peppered and allowed to soak in the spices.
2. Mushrooms need to be cut into thin slices, and onions into half rings.
3. Place pork tenderloin on the bottom of a non-stick pan, then fresh champignons, onion and cheese on top.
4. Pork and mushrooms are baked in the oven for one hour. To prevent the dish from burning, grease the top layer with mayonnaise.

In foil

Pamper yourself deli meats Everyone loves them, but buying them every day is too expensive. Experienced housewives find a way out, know how to cook delicious homemade boiled pork (essentially, it’s ordinary pork in the oven in foil) on own kitchen. If you have a suitable piece on hand pork meat, then try to master this original recipe(as in the photo).

Ingredients:

• spatula – 1 kg;
• spicy mustard – 1 tbsp. l.;
• honey - 3 tbsp. l.;
• garlic - 1 head.

Cooking methods:

1. Mix honey and mustard until smooth.
2. Marinate the meat in the resulting sauce for an hour, after wrapping it cling film.
3. Then stuff the pork with garlic cloves and rub with spices.
4. Wrap the dough tightly in foil and bake for an hour. Cool the boiled pork completely before serving.

Roll

How to cook pork meat so that it comes out soft and saturated with the aroma of spices? When buying meat, make sure that it is fresh, without tight veins or fat. Buy pork tenderloin, neck, or part of a ham without skin. If you decide to cook pork rolls in the oven, for original filling use bacon or egg omelet, add a handful walnuts.

Ingredients:

• tenderloin – 500 g;
• ham slices – 10 pcs.;
• cheese slices – 10 pcs.;
• olives - 1 jar.

Cooking method:

1. Pound the tenderloin to form a thin rectangle.
2. Add ham, then cheese.
3. Roll the tenderloin into a tight roll and tie it with threads along the edges.
4. Wrap the workpiece in foil and place it on the bottom of a heat-resistant dish.
5. Bake at 200°C for one and a half hours.

Escalope

The very name of this dish evokes appetite, but many are afraid of the complexity of the cooking process, so they deny themselves the pleasure of eating it. The presented recipe with photos is easy to implement even for those who have no culinary experience. You just need to follow all the recommendations.

Ingredients:

• blade part – 500 g;
• grated cheese – ½ tbsp.;
• breadcrumbs ki - ½ tbsp.;
• egg – 1 pc.;
• garlic – 1 clove.

Cooking method:

1. The fillet is cut into medallions one centimeter thick and beaten with a hammer.
2. Then mix breadcrumbs with grated cheese. Beat the egg with a fork.
3. Pork chops are fried on each side until an appetizing crust appears.
4. The meat is transferred to the bottom of a non-stick pan, the filling is placed on top: cheese with breadcrumbs, an egg is poured. Bake the pork escalope in the oven for only 15 minutes.

Up your sleeve

When there is no time to marinate meat or additionally stew vegetables, use a sleeve. In this case, there is no need to add fat, so the food in the sleeve turns out to be dietary and very tasty, because the food is stewed in its own juice. Pork baked in the sleeve will be rich and flavorful, especially if added to the meat Provencal herbs.

Ingredients:

• pork shoulder– 800 g;
• onion - 1 head;
• garlic – 1 clove;
• mustard – 1 tbsp. l.

Cooking method:

1. A piece of meat must be rubbed with garlic, spicy mustard And sunflower oil.
2. The workpiece is left to rest for two hours, and then transferred to the sleeve.
3. Peeled and sliced ​​onions and, if desired, greens are added to the meat. You can choose any vegetables, for example frozen.
4. Small punctures are made on the bag with a needle, and then the products are placed on the middle rack of the oven, where they are baked for an hour.

In a pot with potatoes

The shoulder part of the pig makes excellent cutlets, zrazy and even lula kebab, but sometimes such dishes get boring. Try something different, like cooking pork and potatoes and cream sauce. You can buy any part: the carbonate will be too dry, but the shank will work fine, but the shoulder is preferable.

Ingredients:

• spatula – 800 g;
• onion – 1 pc.;
• potatoes - 8 tubers;
• grated cheese - / tbsp.;
• sour cream – 4 tbsp. l.;
• mayonnaise – 4 tbsp. l.;
• milk – 2 tbsp. l.

Cooking method:

1. The pork must be cut into strips, seasoned with spices and left for half an hour.
2. Cut the vegetables: potatoes into half rings, onions into small cubes.
3. Mix milk with sour cream and mayonnaise.
4. Boil for 10 minutes.
5. Place pork in the bottom of a fireproof pot, then vegetables.
6. Add a little sauce and decorate the dish with grated cheese. Pork with potatoes in pots in the oven will be ready in an hour and a half. Then the roast should be left warm for another 40 minutes.

With vegetables in the oven

This option is suitable for those who carefully consider holiday menu. Pork baked with vegetables in the oven will surprise your guests. The dish is prepared very quickly, but is always a success. A salad of fresh vegetables, crushed potatoes or couscous will perfectly complement the dish, and if you make gravy, you can serve rice or buckwheat.

Ingredients:

• pork pulp – 800 grams;
• eggplant – 1 pc.;
• tomatoes – 3 pcs.;
• Green pepper- 1 PC.;
• Provencal herbs.

Cooking method:

1. Pork entrecotes beat, grate with herbs, salt and pepper.
2. Place all the preparations on a baking sheet.
3. Cut the vegetables into cubes and sauté in a frying pan for 5 minutes.
4. Place the prepared tomatoes, onions and eggplants on top of the chops. The pork will be baked in the oven with vegetables for about an hour. If desired, top the finished dish with sauce.

Pork on the bone

Some cooks avoid cooking meat with the bones because it can end up dry and tasteless. To prevent such an incident from happening, experts recommend marinating the ribs with white wine, diluted vinegar or lemon juice before baking. If there is no time left for the marinade, cut the pieces of meat into steaks and bake in portions, seasoned with soy sauce or tomatoes.

Ingredients:

• pork ribs with meat – 2 pcs.;
• soy sauce – 3 tbsp. l.;
• onions – 2 pcs.;
• lemon – 1 pc.

Cooking method:

1. Make out soy sauce And lemon juice marinade.
2. Marinate the onion, chopped into half rings, for half an hour.
3. Rinse the ribs, remove film and small bones. Cut into portions.
4. Add the onion and wrap everything in foil.
5. Bake the dish at 200 degrees for about half an hour. If you want the pork on the bone to brown in the oven, open the envelope 15 minutes before the end of cooking.

Check out other recipes, too.

• If a piece of meat is not too fatty and there is not enough time for marinating, cover it with foil when cooking so as not to lose its juiciness.
• Pork dishes in the oven are always served hot. When reheated, the meat will lose its juices and will be dry and tough. An exception may be cold boiled pork.
• You can check the readiness of the meat by piercing the fillet with a knife: if the juice runs clear, remove the dish.

Video

Meat baked in the oven as a whole piece is incredible tasty dish! There are many various options its preparation, and each method gives the meat unique shades of taste and aroma. Roasting meat takes time, so most national cuisines housewives do it to festive feasts. Hot, freshly prepared meat is simply a masterpiece, but even when cold, this dish is simply beyond competition as cold appetizer, component for sandwiches and salads.

MYASNOV offers you several tips and principles, using which you will receive brilliant result: Tender, flavorful meat of your favorite doneness, with or without crust.

So, the main conditions for success when roasting meat are:

• choosing a suitable piece of quality meat,
• convenient dishes,
• choosing a temperature and cooking time that is suitable specifically for your piece of meat, taking into account the characteristics of your oven.

Everything else - spices, herbs, marinade, filling, gravy - are matters of personal taste, and we will also briefly talk about these nuances. Experiment with each experience of roasting meat, try something new, write down observations - and you will discover your favorite combinations!

How to choose meat?

Soft parts of the carcass are suitable for baking in the oven, but not flat ones, and voluminous parts - flat ones are better fried in a frying pan or grill in the form of steaks. Large soft pieces with a small amount internal fat baked best.

If you prefer beef, for baking in the oven MYASNOV recommends that you choose the meat of young bulls, namely roast beef - the thick edge of the back muscle, located closer to the neck. The meat of young bulls is high-quality beef up to 3 years old. Young bulls' meat is softer and juicier than that of an adult animal, and it cooks faster. And unlike veal, the meat of young bulls has already accumulated all useful material necessary for adequate human nutrition.

If you want to bake pork, choose ham fillet. This is his inner, most tender part. It is preferable to use bacon pork - lean, tender meat with a thin layer of pink bacon, which is considered the most valuable.

Are you planning to cook baked lamb? Choose a leg. Thanks to its softness and tenderness, it is simply an ideal cut for baking.

It is important that the selected piece of meat does not contain films, veins, or excess fat (a small amount will not hurt), that is, the meat must be cut conscientiously and with high quality. Otherwise, you will have to do quite complex and painstaking work to prepare the piece for baking.

Culinary cutting MYASNOV involves professional cutting of the carcass and careful processing each piece, so neat pieces, cleared of bones, veins, cartilage and films, arrive on store shelves. All you have to do is choose what you want to cook and strictly follow the recipe.

If you have questions about choosing meat, consult with the seller, pay attention to the information indicated on the price tags and information posters, and you will certainly select the perfect piece for baking!

What kind of dish is best to bake meat in?

Cast iron pans are ideal for this purpose: they are characterized by excellent thermal conductivity and uniform heating. It is advisable that they have non-stick coating. Try to choose heavy dishes with a thick bottom and sides 3-5 cm high. It is convenient when you have several baking trays of different sizes in order to select the optimal dishes for a specific piece of meat. In a baking tray that is too small, the meat will not fit completely, and the boiling juice will pour over the edge, and on a huge baking sheet, the juice of a small piece will spread and burn, and good gravy based on it it will no longer work.

Preparing meat for roasting

Wash the meat, let the water drain, and dry the meat with paper towels. Rub coarse salt and spices into the surface of the piece, coat it olive oil. If the meat is lean (for example, beef), it is advisable to add additional fat to it so that the meat remains tender during baking and does not dry out. To do this, create an artificial fat layer by “wrapping” the meat with slices of lard, bacon, or stuffing the meat with pieces of lard.

Dry, lean meat can also be baked in foil, plastic “sleeve”, dough, grape leaves- that is, in a sealed environment where the piece will “languish” in its own juice. But we will look in detail basic version baking - meat in a baking sheet.

Should you marinate meat before baking? It's a matter of taste. Many people believe that marinating meat is necessary to tenderize it - this is a myth. The meat will be soft if you choose right piece and maintain optimal temperature conditions. You should marinate meat if you want to give it a certain taste and aroma. To do this, place the prepared (that is, washed, dried, grated with salt, spices, lard, etc.) meat in a marinade prepared to your taste for about one day (the exact time depends on the recipe). After this, remove the meat from the marinade and bake.

Meat is an excellent material for embodiment culinary fantasies! By experimenting with fillings, sauces, marinades, and also combining different types of meat, you can create different rolls and bake them in the oven. To do this, take a piece of meat whose shape allows you to roll it into a roll. Salt, spread one side with mustard or sauce to your taste, lay out the filling (it can be anything - mushrooms, nuts, dried fruits, cheese, cereals, vegetables, herbs), roll it up and tie it with a rope. Further actions are the same as when roasting meat in a piece.

I'd like to cook something like this, but I don't have time. culinary delights No? Take advantage of the offer MYASNOV – baked meat with various fillings, for example, marbled beef roll with French mushroom sauce, Italian meat polpettone with ham and cheese, pork and beef roll with spinach and suluguni Rolls are made by hand at MYASNOV’s own factory from selected raw materials. All you have to do is choose a dish to your taste and bake it in the oven according to the recommendations on our website.

...So, the product is ready, and we come to the main thing: heat treatment meat - in our case, this is baking in the oven. The main thing here is to maintain the optimal heating temperature and determine the time required for baking.

Temperature and time

To choose optimal temperature and baking time, you need to decide what result you want to get: meat with a crispy crust or without a crust, with a tender surface? Depending on this, baking will be either high-temperature and relatively fast, or low-temperature and, accordingly, longer.

High temperature method

In this case, the meat is placed in an oven preheated to 210-230 °C and cooked for 10-30 minutes (depending on the size of the piece) until a characteristic crust appears, which “seals” the meat juices inside the piece and gives a delicious taste to the dish. The exact temperature also depends on the size of the meat. If you are cooking a piece weighing up to 1 kg and with little external fat, preheat the oven to 210 °C. For cuts weighing more than 1 kg, you need to preheat the oven to 220-230 °C.

After 10-30 minutes, you need to reduce the oven temperature to 160-170 °C. To cool the oven faster, open the door for 30-60 seconds. The time for simmering meat at this temperature may vary depending on the size of the piece and what degree of doneness you want to achieve.

At a temperature of 160-170 °C for a piece of meat weighing less than 5 kg for every 500 g you will need:

For meat weighing more than 5 kg for every 500 g at a temperature of 160-170 °C you will need:

* The degree of doneness “rare” does not mean that the meat contains blood. There is almost no blood in cut meat, there is only juice, the red color of which is given by the protein myoglobin. Only 2 types of meat can be undercooked, that is, consumed “rarely”, beef and lamb. Pork and veal must be cooked completely.

In addition to the data from the tables above, it is necessary to take into account several more factors that affect the cooking time of meat in the oven:

If you know that your oven does not warm up to the required temperature, but you want to get meat with a crust, you can do the following. Before putting the meat in the oven, you need to fry it very hot. hot frying pan until evenly golden and crispy. To do this, take a frying pan of a suitable size, heat the fat in it - vegetable or butter or rendered pieces of lard. When the fat in the pan begins to sizzle, place the meat, dried with a paper towel, into the pan and fry it on all sides. high fire 2 minutes on each side. After this, place the meat in the oven and cook until cooked at a temperature of about 160 °C.

Low temperature method

Many people believe that meat cooked at lower temperatures is much juicier. If you want tender, melt-in-your-mouth crustless meat, choose the low-temperature method. Meat in in this case should be baked at a temperature of 120 to 160 °C (lower than 120 °C is possible, but not every oven supports this temperature). The lower the oven temperature, the longer the meat should bake. Exact time It is impossible to indicate here, but you can use one of the proposed methods for checking the readiness of meat.

How to check the doneness of meat

The most accurate way to check readiness is to measure the internal temperature of the meat with a special cooking thermometer.

The internal temperature at various stages of cooking is as follows:

Keep in mind that even after the oven is turned off, the temperature inside the meat will continue to rise. Therefore, turn off the oven when there are a few °C left before the desired temperature inside the meat is reached. If you want the piece to reach 71°C, turn the oven down to 65°C.

If you don't have a food thermometer, use the following method: pierce the meat in several places with a knife or culinary needle. The readiness of a dish can be determined by the color of the juice that flows out of the meat when cut. If the juice released is cloudy or reddish, the meat is still raw. If the juice is clear, the meat is well cooked. Do not pierce the meat often, otherwise it will lose all its juices, which will have a bad effect on its taste.

Finishing touches

After you take the meat out of the oven, let it rest: place it on a preheated plate (you can do this by running it in hot water and wiping it dry), cover with foil and place in a warm place for 15-20 minutes. During this time, the meat will continue to cook due to residual heat, and the juices will be evenly distributed throughout the piece.

And from meat juice and the fat remaining on the baking sheet can be cooked delicious gravy. Add a little wine, water or broth to the pan and place on low heat on the stove or in the oven at 180°Cx. Wait for the liquid in the pan to boil and add 1 teaspoon of flour: scatter it evenly, stir with a spatula and cook until desired consistency. You can add vegetables and herbs to the gravy to suit your taste - onions, garlic, carrots, thyme, rosemary... In this case, it is better that the vegetables are baked together with the meat, and when preparing the gravy they can be gently mashed with a spatula. Before serving the meat, strain the gravy through a sieve into a small saucepan and cook for a few minutes.

Important nuances

When roasting meat, especially if you are using a high temperature method, it is important to be sure that your oven can handle required temperature and does not “deceive” you. If possible, use a special thermometer to check the temperature in the oven. In this case, it may turn out that in order to achieve the optimal 220 °C, the oven regulator must be set to 210 or 230 °C.

• Never place meat in a place that is not preheated. desired temperature oven - all the juice will flow out of it.
• If during baking you feel like the crust on the meat is about to burn, cover the meat with a sheet of foil.
• There are a few classic combinations meat and spices that you can use to get brilliant results:

Ecology of food: Almost any dish that you are used to cooking on the hob can be cooked just as tasty in the oven.

Dishes prepared using an oven are definitely more beneficial for humans. They are prepared using a minimal amount of oil, in their own juice.

Almost any dish that you are used to cooking on the hob can be cooked just as deliciously in the oven. An oven comes in handy even when you don’t want to completely give up traditional frying. You can add benefits to dishes and reduce harm by combining two types of cooking.

Often, especially in restaurants, cooks first fry the product until golden brown, and then finish it in the oven. Each oven is individual and has a number of features, which can be read about in the instructions for it, but there are several general secrets that will suit the owners of all ovens.

Choosing a level

To ensure that the dish does not burn, remains juicy and aromatic, and is completely cooked, it is important to choose the correct cooking level in the oven. A win-win option is to choose the middle level, it is on this level that the dish will not burn and will cook evenly. If golden brown crust is important, then the almost finished dish can be moved to a higher level for a short time. The latest trend is to cook food at low temperatures for several hours. It is believed that this method allows you to preserve the correct texture of products, taste and aroma. This method allows you to cook in the oven on the lower level, but in a mode in which the lower heat is not strong.

Some foods are more difficult to brown on the bottom, so it is best to cook them on the lower level with high heat from the lower heat. For example, chefs recommend preparing pizza this way. This way it won't burn on top and will be crispy on the bottom. We advise you not to move the baking sheet close to the back wall, as this interferes with air circulation and does not allow the dish to bake evenly.

Select a mode

Modern ovens have many modes that help cook even the most complex multi-stage dish with maximum comfort. For example, the simultaneous use of upper and lower heating is considered a traditional baking format and can be used to cook almost any dish. It ensures uniform heat distribution and natural convection. This mode is quite slow, while the lower heat in almost all ovens works more powerfully, which means that the dish may not be cooked completely evenly. Traditionally, cookies, biscuits, bread, lasagna, stuffed vegetables, roasts, poultry, beef, fish and fish casseroles are prepared in this mode.

Simultaneous intense bottom heat and standard top heat are used when you need to quickly fry a dish from below or achieve a golden crust. This mode is ideal for baking in pots and small dishes. If you use cookware that does not conduct heat well, such as glass or aluminum, then this mode is ideal.

The mode of simultaneous lower, upper heating and fan helps to evenly influence the products and creates an even microclimate in the oven. In this mode, food is heated more intensely due to air masses and food quickly browns on all sides. This mode is suitable for large baking trays, large quantities of food in a dish and large whole pieces. For example, for shanks, rolls, roasts, casseroles, whole poultry, boiled pork. You can cook with it when you need even cooking inside and out. In this mode, we do not recommend experimenting with omelettes and meringues. These dishes do not like convection.

In the bottom heating only mode, we recommend drying the bottom of pies with wet fillings, additionally browning the pizza, and canning. In this mode, you have to move the dish more often to a higher or lower level and monitor browning. We recommend the lower heating and fan mode to complete the baking of open pies, dishes in pans with low sides, or for baked goods that do not rise well. In this mode, dishes are obtained with a crust on the bottom and juicy on the inside.

The top heating mode with a fan is useful for dishes that require even cooking and a baked crust. It is very convenient to bake food in molds on it. Suitable for casseroles, souffles, lasagna, julienne. We recommend using the grill mode for cooking steaks, chops, kupat, rolls, fish fillets, vegetables, toast, bacon, kebabs, sausages, pork ribs, and dishes in various sizes. It can be used as the main cooking mode or at the final stage to achieve a recognizable appearance. This mode can be called grill, infraheating, or barbecue, depending on the model and manufacturer.

What do we bake in?

Today there is a huge amount of bakeware. Ceramic molds, glass, and cast iron are considered the most environmentally friendly. It is very convenient to bake in the baking trays that come with the oven. We recommend choosing a baking tray with high sides for juicy, moist dishes, and a flat one for dry dishes. It is convenient to cook in ceramic pots and molds, but we recommend placing them in the oven before heating, this will protect the dishes from cracking. A sudden change in temperature may even cause the pot to burst. We recommend making casseroles from various products in a regular cast-iron frying pan; it is in such a dish that they bake faster and more evenly. Silicone molds are convenient for baking, bread, cheesecakes. Nothing sticks in them even without lubrication, which allows you to prepare dietary baked goods.

Cooking in foil, sleeve

You can bake any food in foil, except fruits, soft vegetables, cereals, and mushrooms. They turn out overcooked and have lost their taste. For other dishes, foil perfectly retains juice and prevents the dish from drying out from high temperatures. An important rule is that the shiny side of the foil should always face the dish, and the matte side should always face outward. This will keep the temperature required for cooking longer. When wrapping meat or fish, it is important to ensure that protruding bones or sharp corners of the product do not break through the foil during cooking, otherwise the dish will lose valuable juice. To do this, we recommend that you always seal the edges of the foil tightly.

On average, dishes under foil are cooked at 200 degrees. Baking time depends on the size of the product. For example, meat is cooked from 40 minutes to 2 hours. Fish – from 20 minutes to 45 minutes. Vegetables - about half an hour. Poultry – from half an hour to 3 hours. In order to get a crispy crust, at the very end of cooking, unroll the foil and cook the dish in the intense top heating mode until golden brown. Be careful not to let strong acids, such as wine or marinades, come into contact with the foil. Foil can be used even at very high temperatures; it can withstand up to 600 degrees.

Plastic bags and sleeves made of heat-resistant film allow baking at temperatures up to 230 degrees in sealed conditions. You can bake meat and potatoes, fish and vegetables in them at the same time. The side dish is saturated with the aroma and taste of meat or fish, the juices are mixed, and the dish with this method of preparation turns out very tasty. This method allows you to significantly save cooking time. For example, if a medium-sized turkey cooks under foil for about two hours, then in the sleeve it takes about an hour. But it is important to choose high-quality, food-grade sleeves and bags designed specifically for baking, then they are absolutely harmless. We recommend being very careful when unwrapping the dish and transferring it to a serving plate. A lot of juice comes out!

We recommend making several punctures with a fork in the upper part of the sleeve or bag before cooking. This will allow hot air to escape and prevent the sleeve from bursting. There are a few tricks when baking in an artificial casing. A large piece of meat does not need to be salted, this will make it more tender and melt in your mouth. When baking poultry, it is better to use dry spices; raw ones can worsen the taste. When baking minced meat, salt and pepper it in advance and add a little flour, which absorbs excess salt and moisture. We recommend salting the fish several times more than usual, about a tablespoon of salt per kilogram. We advise you not to add salt or seasonings to baked vegetables. This can be done ready-made by adding them to taste along with butter, sour cream and sauce.

Traditional baking

If you are preparing a dish without an artificial casing, then during the cooking process it is important to constantly water the dish with its own juices. Especially if you are preparing large pieces of fish or meat. This method produces a crispier crust, but can also result in a drier, more burnt result. The traditional baking method requires constant presence in the kitchen. We do not recommend baking food from small pieces meat, fish and vegetables. They may turn out too dry.

Many people do not know that you can cook porridge and soups in the oven. We recommend you try this at least once. The soup is cooked in a ceramic or fireproof container under a lid for about 1.5 hours at 200 degrees, then it can be simmered with the mode turned off until the oven cools down or at a very low temperature for about another hour. This soup turns out very tasty, with the effect of simmering in a traditional Russian oven. Porridge is prepared using the same technology. It cooks with milk or water for about 1.5 hours at 180 degrees and simmers for about another 40 minutes. This is delicious!

Cooking in a water bath

Another way is baking in a water bath. It is used when you need to prepare dishes from “capricious” products. For example, we recommend preparing soufflés, cheesecakes, pates, creams, and some casseroles this way. For a water bath, you need a three-dimensional form into which hot water is poured and the form with the dish being prepared is placed in it. The water level should reach the middle of the main form or slightly higher. This way, when heating, water will not get into the dish. Prepare in a water bath at 180 degrees. This method allows the dish to heat evenly and not burn. Even the most delicate cheesecake with this baking will turn out airy and at the same time elastic.

Simmer in the oven

You can simmer not only on the burner, but also in the oven. You can stew both pre-fried meat, fish, vegetables, and fresh ones. We recommend adding liquid to the mold at the rate of two-thirds of the total volume of products. The minimum amount of liquid is one third, but you need to make sure that it does not boil away. It can be stewed in water, kefir, milk, whey, broth, depending on the chosen recipe.

Some tips

1. Be sure to preheat the oven in advance. We recommend heating a gas oven 10 minutes before cooking, and an electric oven 20 minutes before cooking. Only very fatty meats should be placed in a cold oven.
2. To prevent the vegetables from boiling over and turning into cotton wool, we recommend turning off the oven until they are completely done and leaving the vegetables to finish cooking in a cooling cabinet.
3. We do not recommend opening the lid during cooking. This disrupts the microclimate and air circulation. It is enough just to sometimes look through the glass by turning on the backlight function. This rule is especially important when preparing muffins and baked goods.
4. Always follow the temperature specified in the recipe. In any case, until you become a professional cooking enthusiast.
5. If you have a very old stove without a thermometer, you can use a simple sheet of paper to determine the degrees. In 30 seconds at 100-120 degrees the sheet turns slightly yellow, at 190-210 degrees the paper is yellow-brown, the sheet begins to burn at 220 degrees.
6. Water and salt prevent burning. It is better to cook delicate foods using a water bath. To prevent burning, you can use a kilogram of coarse salt scattered on the bottom baking sheet.
7. We advise you to remember that puff pastry is baked at high temperature, butter or biscuits - at medium, protein dough - at low.

Solving common problems

When cooking roasts, it is very common for the sauce to burn. This means that next time it is better to use a smaller pan and add more liquid during cooking. To prevent dishes from turning out dry, we recommend using an artificial casing or cooking for less time at a higher temperature. When baking meat in a piece, we advise you to take a piece of at least a kilogram, then it will not dry out. White meat is baked at a moderate constant temperature of 150-175°C, red meat - at 200-250°C.

It is advisable to remove red meat from the refrigerator an hour before cooking, then it will remain soft. The meat may not cook well because you salted it before cooking. We recommend salting it in the middle of the process. Small fish cooked at constant high temperature. Medium-sized fish - initially at high, then gradually reduced. Large - with constant moderate heating.

If there are fewer problems during preparation with main courses, then muffins, biscuits and other baked goods can create a number of difficulties. If your pies constantly fall off and turn out flat, we advise you to follow the kneading time specified in the recipe, use less liquid and bake at a temperature 10 degrees lower than usual. If the cake does not rise at the edges, then do not grease the sides of the pan. When the top of the pie burns, move it to a lower level, but bake longer.

If the bottom of the pie remains too light, then next time choose a dark dish, set it to a low level and turn on the additional lower heating mode. Baked goods may brown unevenly if the pan is not chosen correctly. A light and shiny form is not a suitable solution. To prevent the cake from turning out too dry, you need to pierce small holes in it with a stick and pour a drop into them. fruit juice, syrup and reduce baking time.

If the outside of the baked goods looks ready, but the inside is raw, we recommend using a lower temperature setting and lengthening the cooking time. For juicy fillings better cake or bake the base in advance, and then add the filling, be sure to sprinkle the crust with breadcrumbs or crushed almonds. published