The difference between the type of furnace supply does not consist only in the value of the invoice. We have designed a concise list of things you should know when buying a gas oven. You will learn more about use, the best ways to cook and what not to do.
If you want to buy a gas oven and you have questions that you would like to eliminate, read what we have prepared for you and you will find out in a few minutes what professional chefs already know. It does not mean that you will cook like them, but at least cut the oven off the list of culprits.
Heating is faster
Because it is a cooking machine that works with a flame, its interior will heat up quite quickly. As soon as you turn it on, you will feel the strong heat emanating, and the walls will also heat up in a short time. The flame will emit heat directly to the food bowl above it, so the temperature in the tray will rise quickly.
For a cook, this means he saves time when asked to preheat the oven. In electric ovens, reaching the optimum heat point takes longer, because first the heaters must heat up, then the walls and the air in the oven, and finally the food will heat up.
Closing the flame stops the heat
You will have the same efficiency when you reach the end of the preparation. Once you have turned off the oven flame the heat disappears and the cooling starts immediately.
Those who are accustomed to preparing food in an electric oven know from experience that, after turning off the function used or closing the oven completely, the food continues to cook slowly for a period of time, after which it will keep warm for a while. ready to serve. In the case of gas supply, you do not have to rely on residual heat to complete the cooking process, because it dissipates very soon.
Stewed boiling is more difficult
Temperature adjustment in the case of gas ovens requires some habit. For commonly used heat sinks you can set the size of the flame quite easily, especially since the best built-in gas ovens or stoves have more accurate gradations than older models. But when you need a low temperature for simmering cooking, you need a little practice.
The flame may go out, so you will have to turn the oven back on and start over. With a little patience, you will find the right setting to be able to do slow cooking even without specially built appliances.
The flame needs attention
Because sometimes the gas pressure fluctuates or simply because liquid has spilled over the burner, the oven flame can go out. Therefore, in the case of gas ovens, there is a need for permanent supervision of the cooking machine.
Modern gas stoves and ovens are equipped with a safety valve, and in the kitchen you should have a sensor that shuts off the gas flow from the network. Therefore, an accident is unlikely to happen, but you may be left with uneaten food.
Another reason for vigilance is the use of oil and alcoholic beverages, highly flammable substances. If you handle the tray improperly and the oil spills over the open flame, you can start a fire. And excessive amounts of alcohol can cause an accident without the need to spill it.
The trays must be rotated
The use of the gas oven does not offer equal results, due to the fluctuating and inhomogeneous temperature inside it. Many of the models carry higher temperatures in the front of the oven, depending on the heat loss from its walls, on one side or the other.
Those who know the results of this uneven burning open the oven at least once, when the directions of the recipe allow, to rotate the tray. By doing this, you will have food cooked identically on the entire surface of the tray, without dry and burnt edges.
Browning takes time
In general, electric ovens have heaters distributed so that they can have an equal temperature both from the bottom up and from the top down. With the help of convection or with the grill function you can get a good browning, without the need to intervene.
Gas ovens need your intervention if you want to get red steaks and baking in a shorter time. You can speed up the process with a few tricks: you can move the tray on the upper floors to benefit from the heat bounced from the ceiling, or you can add a tray on the floor above.
Baking stone is an advantage
You will find in the market a product called either baking stone, or pizza stone, or even pizza countertop. The idea of the product is the same and it can be used regardless of whether you are going to make pizza or not.
This stone table, once heated, will keep a constant temperature during baking, annihilating the undesired effect of the fluctuations involved in using a gas oven. It is not a mandatory accessory, but you will probably be more sure of the results and you will no longer be afraid to approach bread and pizza recipes.
Light colored trays are more suitable
Because the greatest release of heat is done right under the baking tray, from the flame, the use of tin or closed enamel containers is not the most appropriate. Heat will be absorbed more quickly by dark surfaces and there is a risk of overcooking and burning pieces of food in direct contact with the tray. Even if you respect the cooking time, you may have a layer of burn under the well-done steak or under the perfectly browned cozonacs.
To avoid this frying effect, the most handy solution is to use heat-resistant glass trays, silicone or light-colored enamel. And if you do not have such containers at that time, move the tray with a shelf above.