How to bake in an electric oven. How to choose an oven - tips and tricks

Our life is becoming more comfortable due to the continuous improvement of technologies aimed at creating convenient and functional household appliances. This process also affected the production of ovens - the most important appliances, without which it is difficult to imagine a fully equipped kitchen. Innovative solutions are constantly appearing aimed at the maximum variety of heat treatment methods. Thus, the controllability of the cooking process is significantly increased, and many of its components are automated.

The capabilities of modern ovens allow you to create culinary masterpieces at home, the preparation of which was previously available only to professional chefs. First of all, this is achieved by uniform distribution of the heating elements on the upper and lower surfaces of the inner chamber of the device. Various functions are also called upon to help create complex dishes, making the oven a reliable assistant to both experienced and novice cooks. Your oven knows exactly how to roast and bake, grill and bake. With it, you can always please yourself and your loved ones with a variety of delicious and nutritious dishes.

The main methods of heating

Top heat cooks the top layer of the dish, which is especially important for browning meat and baking.

The lower heating is carried out using a heating element located under the inner chamber of the oven. It is actively used in the processing of the lower layers of dishes.

The combined use of upper and lower heating is a classic method, indispensable for the preparation of a wide variety of products for a variety of recipes. The simultaneous action of the top and bottom is perfect for baking meat and vegetables, as well as making bread and other pastries, including cakes and pastries.

Grill and its varieties

The grill is used to prepare a variety of meat and fish products - from kebabs, sausages and sausages, and ending with meat and fish steaks. The result is dishes that are in no way inferior to those prepared on a traditional grill. This method is suitable for frying both small and large pieces of meat, since placing the pan at different heights allows you to adjust the heating force.

The combination of grill with top heating creates the effect of a “super grill”, without which it is very difficult to cook large pieces of meat. When used simultaneously, these two processing methods make it possible to quickly and well fry portions that an ordinary grill would not be able to handle.

Adding a fan to the grill causes hot air to move through the oven chamber, affecting the entire surface of the cooking dish. This option is indispensable for frying large pieces of meat without using a skewer. You do not have to turn over the prepared products, as on an ordinary grill. The function of the turbo grill will ensure their simultaneous processing on all sides, so the fat will not leak out and the meat will not become dry. It is desirable to place the baking sheet on the upper levels of the oven.

How convection works

The circulation of heated air, or convection, is created by the interaction of the annular heating element and the fan. Together they contribute to the uniform movement of air throughout the oven, due to which:

simultaneous cooking at several levels of the oven is possible;
for a long cooking process, preheating is not necessary;
cooking is faster and energy is consumed more economically;
the mode allows you to quickly defrost food, as well as dry mushrooms and berries.

Convection is perfect for cooking meat, fish and pastries.

The circulation of heated air, supplemented by lower heating, is recommended for baking pastry with an open top. In this case, a uniform distribution of air throughout the oven is important, but a higher temperature is required from below. The mode is convenient for making pizza, open pies and cheesecakes.

Fan functionality

The fan circulates the air. It can be used separately without heating for defrosting or drying. In Hansa ovens, the fan is used in combination with a variety of heat treatment methods, which greatly expands the capabilities of the oven:

adding to the upper heat helps to brown the pies on top;
together with bottom heating it can be used for accelerated defrosting or drying;
combination with upper and lower heating contributes to the best cooking at the same time both inside and outside - suitable for both roast and dough products;
by using a fan to circulate air, you can also add top heating or grill to it.

Additional option - spit

Skewer is available in certain oven models. Suitable for cooking kebabs, as well as frying large pieces of meat or whole poultry. Helps to create a crust on all sides of the prepared dish.

In conclusion, we note that this review describes only the basic means and methods of heat treatment of products in Hansa ovens. We recommend that you not be afraid to experiment by inventing new combinations of cooking modes. Only in this way will you be able to give maximum scope to your culinary skills and, over time, receive more and more pleasure from cooking a variety of dishes.

Oven. Built-in oven. It is difficult to imagine a modern kitchen in any or almost any apartment without this household appliance. Here's a story about what you should know, consider when buying a new oven. In the end, to get the desired result - delicious dishes, cooked quickly and with minimal effort. Many modern ovens, by the way, are quite capable of "turning" a not-so-good cook into a tolerably cooking person - thanks to automatic cooking cycles. Details on how to choose an oven are in front of your eyes.

Gas or electricity

Advising which oven to buy - gas or electric - is quite difficult. Firstly, there is a subjective factor - who is used to what. Secondly, if you have gas at home, the use of electric ovens, especially if you cook often, can slightly increase the cost of paying for electricity (this is an objective factor).

Speaking directly about the “culinary component” - the electric ovens boast significantly better functionality. In a high-quality electric oven, even not very expensive, there are always several heating modes, there is convection heating (the best option for various baking, but not only for it) and the modes associated with it.

Note that gas ovens with convection heating are also in stores. Usually they have an electric grill and, nevertheless, fewer heating modes than electric ovens, worse functionality.

It is also important that the expansion of the functionality of the electric oven can be achieved by interfacing it with a double boiler (the design includes a water container and a built-in steam generator) or with a microwave (a magnetron is installed). Thus, by purchasing one device - an electric oven - the user can get two devices at once in one case. This at least saves space in the kitchen.

As for the preferences of users, those who are clearly deviating more and more toward electric ovens. Not least, because new housing in Russian cities, as a rule, involves cooking with electric stoves, electric ovens, and not gas appliances.

Dimensions and volume

Built-in ovens are full-sized - 60 cm wide. This is considered a standard width. The height of such models is usually also about 60 cm, and the depth is 55-60 cm. There are also narrow ovens - 45 cm wide - ideal for small kitchens. The height and depth of such models is usually the same as that of full-size ones. There are also models with an increased width of 90 cm. The height and depth are about 45 and 55 cm, respectively. There are “ninety-centimeter” ovens that provide an additional separate oven chamber 30 cm wide. Usually these are expensive Ilve, Restart models. Ovens with the microwave function, as a rule, have a width of 60 cm, a depth of 55-60, and a height of about 45 cm.

The volume of the working chamber of a standard oven is 60-70 liters. This is approximately the volume of the working chamber and most ovens have a width of 90 cm (due to the lower height, but there are also wide ovens with a volume of up to 85 l). This is quite enough for the preparation of any products, dishes, in the usual amount for an average family (3-5 people). The volume of a narrow oven is usually 37-45 liters.

Dependent and independent ovens, built-in kits

Built-in ovens are divided into dependent and independent. The difference is simple - not only the oven controls themselves, but also the controls for the hob, which can even be sold complete with an oven (built-in sets), are always placed on the control panel of the dependent cabinet. That is, the user can buy everything at once: both the oven and the hob. The built-in kit can consist of a dependent electric oven and an electric hob, a dependent gas oven and a gas surface, or it can be combined (usually it is an electric oven and a gas surface).

The advantage of built-in kits is that they can often be purchased for less than a separate oven and hob. In addition, they are often made in a single design or the surface is made neutral in terms of appearance and is quite suitable for the oven - you do not need to select anything separately, spend time on it. The main minus is that if one appliance breaks down, such as an oven, it may not be possible to use the hob. It can also be noted that the combined control panel of the dependent set (which is placed on the front side of the oven) often looks somewhat overloaded with control elements.

An independent oven is an oven that cooks on its own. It has nothing to do with the hob. It can be installed where it is convenient for the user (for example, in a cabinet-column for built-in kitchen appliances). With dependent sets, this is impossible - there are logical limitations due to the fact that the hob must be installed at a certain level. Also, due to the lack of attachment to the hob, the user is protected from the risk of the inability to use the latter in the event of a breakdown in the oven (or the control panel of the kit). In addition, dependent sets are mainly sold with four burner hobs. In the “independent” case, the user is free to install any hob in the kitchen: whether with two hotplates, with five.

Culinary functionality

Answering the question “How to choose an oven?”, One cannot do without information about the culinary functionality. Most modern ovens, especially electric ones, are multifunctional. They have several heating modes (top, bottom, simultaneously top and bottom, convection, convection with grill, convection with bottom heating, etc.). Moreover, if five years ago multifunctional ovens belonged to the price categories “upper middle” and “premium”, now there are many multifunctional models at prices, in our opinion, quite affordable - from 9-10 thousand rubles *. If you like to cook, are going to learn culinary tricks, or want to develop your skills, we advise you to purchase a multi-functional oven. With various types of heating.

In addition to heating modes, which are mainly larger in electric ovens, there are also automatic cooking programs. True, they are not in every multi-functional oven. To do this, she, at a minimum, must have electronic control. You will not find autoprograms in ovens with electromechanical control. There can be several dozen autoprograms of cooking - it depends on the specific model of the oven. They are intended for the preparation of various products and dishes (meat, fish and seafood, poultry, vegetables, pastry dishes, etc.). In this “automatic” case, the oven “focuses” on the type of product chosen by the user in the appliance menu (for example, beef), the dish recipe (for example, roast beef). In addition, the user usually enters the weight of the product. Further, taking into account all the data entered, the oven determines the cooking time and temperature (using the factory settings) - the dish is prepared. After some time, the user receives a ready-made roast beef. On this example, it seems, it is quite possible to understand the principle of functioning of automatic cooking programs in modern ovens. Naturally, ovens with auto programs are more convenient than without them. In any case, for not too experienced cooks.

As noted above, an oven, in particular an electric oven, can be equipped with a double boiler or microwave module. In this case, usually in the oven there are several program menus, including a menu of combined programs (various heating with steam or heating and microwaves). In the first, “steam” case, the combined programs expand the culinary capabilities of the oven, make it possible to cook more varied dishes. In the second, In the “microwave” case, the combination also contributes to a noticeable reduction in the preparation time of certain foods and dishes. Naturally, it is possible to use these modes — steam and microwave cooking — and without combination with other types of heating. Just cook steamed dishes or, for example, quickly heat food with microwaves.

Multifunction electronic ovens also often have special programs. Such as “Defrosting” (and, in this case, the auto program menu can also be present - for high-quality defrosting of different products), “Stewing” or “Gentle stewing” (slow cooking at relatively low temperatures - to preserve the greatest amount of nutrients), “Fermentation "(Can be used to raise dough, to make homemade yogurt, etc.). In general, when purchasing a multifunctional oven, do not forget to ask about its “program guide” - a list of available heating modes and automatic programs. According to these parameters, you can choose exactly the model that you need. Ovens with auto programs are naturally more expensive than models without them.

Also, when buying an oven, pay attention to such a moment as the possibility of variable use of the grill. In many models, you can include a grill with a large area (and, accordingly, increased power), or you can include a small area - for products of different sizes, portions. Skewer - may well come in handy for preparing various holiday dishes. A skewer can be equipped with both an electric and gas oven. However, if there is convection cooking in the oven, coupled with convection heating modes, you can donate it with a skewer - convection provides an even distribution of hot air inside the oven, and the product, for example, on a wire rack, will cook no worse than on a skewer.

The thermocouple is an important and, perhaps, quite necessary additional element, which is included in the package of delivery of some ovens. In fact, this is a thermometer that measures the temperature inside the prepared product (most often it is used in the preparation of meat in a piece). When the temperature inside the product reaches the desired value at which the product is considered to be finished, the temperature probe sends a signal to the control system of the oven. If the probe with the auto-off function - the cooking process stops, if not, it can be audible or visual - on the display of the oven - a signal to the user. In some of the most “advanced” ovens, the temperature probe can be wireless. It can also be purchased separately - it will not be “tied” to the oven, but will simply show the temperature inside the product, based on which it is convenient to judge the readiness of the dish.

The maximum temperature at which food is cooked in modern ovens is 220-250 ° C. This temperature is enough to cook a wide variety of foods and dishes. In modern ovens, the user has the ability to set the cooking temperature, as well as change it at his discretion (in the case of automatic cooking programs). It is highly desirable that the display of the oven (if any) reflects not only the user temperature settings, but also the actual temperature in the oven. Note that the oven can also be heated to higher temperatures if pyrolytic cleaning is implemented in it (see "Technologies for cleaning the oven, lighting").

Additional features of electronic control

Electronic control not only enhances the culinary capabilities of the oven, but also provides the user with other amenities. Typically, modern electronic control provides for a display that visualizes the process of "communication" of the user with the oven, simplifies it.

Modern electronically controlled ovens often have touch controls. Some ovens are fully sensor controlled. There are models in which fairly large (up to 7 inches in diagonal) touch color displays are installed. Their management is the same as the management of a smartphone or tablet - the user touches the icons on the display, "flips" the pages of the control menu. There are even models into which you can load various data (recipes, photos, new “firmware”) by interfacing with a USB drive (“flash drive”). Naturally, these models so far, as they say, "stand in the vanguard", and therefore are not cheap.

Electronic control allows the oven to have more subtle than in the case of electromechanics time settings. An “electronic” oven can be programmed for the on-time (start of cooking) or the off-time (time by which the dish should be ready).

Oven door, cooling system

Most ovens have a door that opens from top to bottom - a hinged door. This is the traditional format that users are used to. If necessary, you can put something on such an open door. But there are models of ovens in which the door opens left or right (hinged door). This format is relevant if the oven is not installed in a traditional place (under the hob), but, for example, in a cabinet-column for built-in appliances. There are also ovens with sliding doors - baking trays, wire racks and trays in this case are fixed on the door itself and are pulled out together with it. This is convenient - it facilitates the cooking process (if, for example, the product needs to be watered with something), the process of taking out the finished product. Finally, in the Russian market you can find a model (brand Neff), in which the door “leaves” under the oven - this is convenient, as a result, it does not interfere with the user in the process of “culinary witchcraft” or removal of products from the oven.

Oven door glazing. Most modern ovens have double glazed oven doors. This minimizes the thermal conductivity of the door, the outer glass does not heat up much - there is no risk of burns. The inner glass is usually removable and occupies the entire area of \u200b\u200bthe door - for the convenience of caring for the device. However, there are models with three- and even four-layer glazing. This further reduces heat loss and ensures high energy efficiency of devices.

Oven cooling system. It is needed for safe operation, so as not to furniture or other appliances that were in direct contact with the oven near it were very hot. In addition, cooling is useful for oven electronics. Usually, a special fan is used to cool the oven during operation, which helps push hot air into the duct above the oven door, creates an air barrier around the oven, prevents the formation of condensation inside the oven (which provides excellent visibility and allows you to monitor the progress of cooking), prevents humidification interior surfaces of kitchen furniture. The cooling fan turns on with the oven and may continue to work for some time after it is turned off. Such cooling is called tangential cooling, provided in many modern ovens.

Trays and accessories

A modern oven is an oven with telescopic baking sheets. This solution is convenient for the user. In addition, “telescopes” provide additional security, prevent accidental turning of trays, make it easier for the user to work with them. Responsibly recommends when choosing an oven to pay attention specifically to models with telescopic guides. Note that there can be several (3-4) levels for baking sheets in the oven, while telescopic rails can only be on one level (they can be removable and rearranged to other levels). But it depends on the manufacturer, model and price. There are those manufacturers who complete their ovens with “telescopes” for all levels of cooking, and there are those who offer to purchase the missing additionally. In the store, check this point with the consultant. There are ovens with telescopic rails and with a special mechanism that prevents the baking sheet from hitting the back wall of the oven.

The complete set of a modern oven usually includes one or two metal baking sheets (they can be enameled, can have a non-stick coating, be made using any special technology, for example, preventing deformation from high temperatures). Baking sheets can be the same or of different depths. It happens that a glass pan (but rarely) is included in the package. Mandatory grill for frying, baking products. Typically, manufacturers offer various optional accessories that the user can purchase additionally. This glass trays, and stones for baking pizza or bread, and sets for cooking in the oven for a couple (if there is no built-in double boiler), another.

Technologies for cleaning the oven, lighting, safety

How to choose an oven, prepare delicious dishes in it, but not spend a lot of time and effort on cleaning the oven (the most unpleasant operating moment for the user) ?. Not so complicated. You just need to understand which of the manufacturer’s proposed methods of cleaning the oven will suit you, it will be affordable (after all, different-priced ovens, as a rule, use different cleaning technologies).

So, the walls inside the budget oven are usually covered with ordinary enamel (that is, there is no special “technology” - there is a trivial manual cleaning). It’s not that it is extremely difficult to clean it, but it’s still more difficult than, for example, special catalytic enamel, which contributes directly to the process of splitting the fat falling onto it into water and carbon (soot). This is called "catalytic purification technology." After the oven has cooled down, the user should simply wipe its inside with a damp cloth. In premium models, a more effective way to clean the oven is often used - pyrolytic. When activated, the oven heats up to about 500 ° C. Fat just burns out. After the oven has cooled, you just need to collect the soot residues with a cloth. There are also models with steam and water cleaning (often ovens with double boilers, but not necessary) - wet steam softens the dirt on the walls, and then they are easy to assemble with a soft cloth.

Such a seemingly trivial option, like lighting the oven. A thing, by the way, absolutely necessary for visual control of the cooking process. Even though there are auto programs, it’s interesting to observe. In addition, if there is a light in the oven, you do not need to open the door often to control the degree of readiness of the dish if necessary. This means that there is less heat loss, a faster cooking process, less electricity consumption. In the vast majority of ovens (except for very budget ones), there is now a backlight.

Safe operation of the oven is critical. For electric ovens, the presence of a control panel lock (“protection from children”), an oven door lock (during pyrolysis, or in general during cooking) are relevant — again, an actual option for families with children. However, there is usually a lock during pyrolysis in any case (if this cleaning technology is implemented). But about the blocking, just in the cooking process, check with the consultant in the store, if you think this option is necessary. For gas ovens, it is necessary to have electric ignition (the ability to ignite a flame without matches) and gas control - a technology that controls the presence of a flame and turns off the gas supply in case of attenuation.

Goods and prices

The stores now feature many different built-in ovens. Gas and electric. Different sizes. Different functionalities. Because of different cost. The cost of a multifunctional independent full-size electric cabinet (the best-selling form factor) starts from 9-10 thousand rubles (Candy, Zanussi, Indesit, there are even Bosch models, some other brands). The upper limit is 190-230 thousand (models Restart, Gaggenau, Miele). Accordingly, between these price indicators there are many models with different functionality - the user has the widest scope for choice.

Independent ovens with a microwave module are sold at a price of 14 thousand rubles (Samsung). Ovens with a double boiler - from 25-30 thousand rubles (Hansa, Electrolux). The cost of narrow independent multifunctional electric ovens starts from 13-14 thousand (Nardi). Prices for electric ovens 90 cm wide - from 21 thousand rubles (Hotpoint-Ariston).

Prices for built-in sets (dependent oven and hob) start at 22 thousand rubles (Hansa). Gas multifunctional (with convection) full-size ovens can be bought at a price of 12.5 thousand rubles (Zanussi). Naturally, there are gas models more expensive.

Various ovens are produced by many manufacturers. Today the market can be called saturated. The main brands we recommend include Bosch, Siemens, Neff, Hansa, Electrolux, AEG, Zanussi, Ardo, Indesit, Hotpoint-Ariston, Nardi, Gorenje, Korting, Samsung, Candy.

In this material, the site answered the question "How to choose an oven?". Here are the main points that should be considered and clarified when buying an oven. We will be glad to answer any questions related to modern ovens (leave them in the comments to the text). Information about new ovens, other kitchen appliances and not only about them can always be found in the "Company News" section. In the section "Kitchen Appliances" you will find reviews of the best kitchen appliances, recommendations for choosing kitchen appliances.

* - All prices in the material are based on the monitoring results of Russian online stores. As of April 2013. Depending on the region, the cost of equipment may vary.