A classic of the genre – electric ovens

Electric ovens come with different modes of operation, there can be as few as three or four, or as many as twelve. But for the amateur baker, only four of these may be the most interesting.

The leader is certainly the most common mode – it is not without reason that it is called “traditional”. Its other names are static and classic. This mode activates two oven heating elements, one on the lower and one on the upper side. The lower one is always more powerful and the heat is more intensive.

Two circulating streams of air inside the oven. We call this phenomenon natural convection and it helps to create a more even temperature in the oven. This mode is nearly universal it can be used to bake both sealed and unsealed pies, small cakes and shortcakes.

Despite its simplicity, the mode allows you to be very flexible in cooking by changing three factors: the operating temperature, cooking time and the level at which the dish is placed.

For baked goods buns, cakes, pies heat 200-240 ⁰C, baking is quick and takes a maximum of 15 minutes. Cook larger items more slowly, turn the temperature to 160-200 ⁰C, time – 30-80 min. To understand what level of oven is optimal for each dish, remember that the hottest part of the oven is the top.

For small baked goods without filling the upper level 1 is suitable, for larger items cook on the floor below 2 level , pies with juicy filling we put on the third level. It is best to monitor the cooking process by looking through the door glass.

Raise to bake the top more or lower emphasis on the bottom the tray as required. Some of your meals need intensive heating from underneath. Above all these are open pies. Their filling should be tender, but not too dry and the crust should be crispy. You can put these products right down.

In a breeze

A feature of the traditional mode is the slow circulation of air for many dishes this is very good for example, for meringues and meringue cakes . But manufacturers figured out a way to speed up the process, adding fan operation to the two heaters.

This small device gives fast distribution of hot air, equal in every point of the oven. The mode has several names: heating with convection, pastry, traditional cooking with a fan.

The continuous air circulation speeds up the cooking process and reduces the cooking time by up to one-third. In this case, the operating temperature should become lower by 20-30 ⁰c, or even 40 ⁰c. This mode is especially good for crispy cookies, cantucci, or shortcrust pastry. The tray is placed on the middle level. Some manufacturers recommend using not one but two oven levels.

Cooking in 3D

The theme of speed is close to another mode that involves a special ring heater on the back of the oven and a fan. The names of these modes are varied but almost always effective: hot convection, 3D hot air, multi-hot air, etc.d.

As you can see, we are again dealing with the circulation of hot air, which means that it is fair to expect even cooking. An unusual feature of this mode is the horizontal movement of hot air currents, which allows to put into the oven not one but two or three baking pans with a variety of products. This mode is indispensable for baking large batches of dough without having to wait for a second plate of rastegai or buns, or risking overheating.

We put trays shallow ones are better not in a row, but through one level, for example, on the first, third, and fifth for unobstructed air movement, but remember that the vip places – opposite the heater – are the second and third levels. Reduce the temperature and the cooking time by 20-30 ⁰C compared to normal temperature.

Crispy Bottom

Some models have a more sophisticated convection mode, which is very interesting for the baker, when the lower heat is added to the fan and the circular heater.

This mode’s microclimate is usually compared to that of a masonry oven, with heat coming from below and behind. It is the most popular with pizza lovers – tender topping and crispy crust are always guaranteed.

In this mode you can cook open pies with fruit or berry filling, strudel, cheesecake. Select medium temperature pizza 200 ⁰C, pie 160 ⁰C , cooking level two from the bottom.

Oven baker for successful baking

If using traditional cooking methods, the oven should be preheated to operating temperature before placing the prepared foods in it you can use the “rapid heat” function of the oven, which turns on all the heaters at the same time , using the thermostat light which means waiting until the light goes out .

Preheating in fan assisted modes is only necessary for yeast dough, custard dough and puff pastry.