Before purchasing any equipment, you should think about what innovations have appeared in it. After all, progress does not stand still. Every year, companies develop models, supplemented with new and very useful features. In ovens this is the convection mode.
What is convection mode in standard and mini ovens?
In order to understand what this mode is, you need to understand what convection is. Convection refers to the process of circulating warm and cold air inside the oven: warm air rises and the cold one falls. This happens until the temperature inside it becomes the same.
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Based on the above, it turns out that this function is available in every oven, and this is partly true. So what is a convection oven? It would seem that this is an ordinary oven, but in reality everything is not so simple, because convection in the oven can be different.
Types of convection
There are two types of convection: free and forced. The first, as mentioned above, is available in every oven, but the second is an additional mode. The role of the convector in in this case dedicated to the fan, which is built into the rear wall. As a rule, it is turned on separately and runs on electricity. Let's look at the pros and cons of each type.
| Free | Forced | ||
| Pros | Cons | Pros | Cons |
| Presence in every model | Slow heating due to free air circulation | Fast heating achieved by the built-in fan | High cost |
| Small price | Uneven cooking of food | Uniformly frying food | |
| Burnt bottom of baked goods along with unsuitable top | The bottom and top of the baked goods fit at the same time | ||
| There is no possibility to prepare multiple dishes | You can cook several different dishes using different baking sheets | ||
| The cooking result is unpredictable | The cooking result will always be amazing | ||
As can be seen from the table, forced convection in the oven is much better than free convection.
Subtypes of forced convection
The built-in convector in the oven can be either simple, the main task of which is to evenly distribute the heat inside oven, and distinctive. This may include:
- reinforced convectors provide fast flow of hot air;
- with a heating circuit equipped with additional heating elements;
- with steam distribution function allowing maximum cooking healthy food(almost steamed, with a minimum amount of oil).
Each of these convectors is . For example, reinforced ones are especially well suited for roasting meat. In this case, a rapid flow of hot air promotes the formation of a crust, which in turn prevents the meat from drying out. Convectors with a heating circuit add heat to the oven, thereby allowing it to evaporate if necessary. excess liquid when baking dishes with tomatoes or zucchini.
The oven is like a furnace: the principle of operation of the new mode
For this purpose, the panel of the plate has special button. After pressing it, the fan turns on, which accelerates the air flow, thereby helping to warm up the oven faster.
The convection mode in the oven undoubtedly has its advantages. One of them is improved air circulation, which allows you to achieve the desired results with a minimum of effort. Consider in comparison:
- V regular oven when the baking sheet is inserted, the bottom of the dish burns, but the top is not yet ready;
- in an oven with a fan, even several inserted baking sheets will not interfere with the uniform cooking of any dish, including baked goods.
It is worth noting that as soon as the temperature inside the cabinet reaches the required limits, the fan will turn off on its own. Therefore, you should not be afraid of additional energy costs.
Built-in gas oven: with or without convector?
Most housewives prefer gas stoves and this is not without reason, because gas is cheaper than electricity. So what is convection? This is normal gas oven, supplemented by a fan, usually powered by electricity.
Despite the fact that a stove with convection costs an order of magnitude more than a conventional one, it is best to give preference to it. Find out if your chosen oven is equipped with a gas oven the desired function a special icon will help. It will also indicate what kind of convection in the stove: enhanced, with a contour or wet.
What does the convection icon look like?
There are special icons on the front panel of the oven that indicate all its functions. They are quite simple and straightforward. So the heating elements are marked with a dash, and the convector looks like a fan or an airplane propeller, so it’s not at all difficult to guess what kind of sign this is.
Tabletop electric oven with convector
Despite the fact that an electric oven with a fan often has two heating elements at once (top and bottom), it also has a significant drawback - uneven cooking. Baked goods, as well as other dishes, burn from the bottom and the far wall. To avoid such a result, the housewife has to constantly change the sides of the baking sheet and turn the dish itself over.
Convection in electric oven Not only will it help to avoid such troubles, but it will also give the baked goods a rosy glow. Thanks to the fan, the heat in the oven spreads evenly, and not just around the edges. This is what allows you to get excellent results even when preparing several dishes at the same time.
Combined oven: grill and convector
The grill function has long been known to all housewives. But a grill with a convector is a completely new concept. The oven with convection and grill has the following advantages:
- no pre-defrosting of meat, this saves time for housewives;
- possibility of baking large pieces of meat;
- the formation of a crust that prevents juices from flowing out of the meat.
Conclusion: Is a built-in convection oven necessary?
To summarize, let's highlight the main points:
- What is convection in a stove? This is the process of circulating warm and cold air inside the oven. Speaking in simple words, the process of heating the oven is convection.
- Why is there a fan in the oven? A convector, also known as a fan, accelerates air circulation and evenly distributes heat throughout the internal volume of the oven.
- What is convection in the oven for? This function is necessary to simplify the preparation of dishes and obtain excellent results with a minimum of effort.
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A convection oven is a dream for every housewife.
They have a wide range of interesting functions and modes, depending on the gas ones.
Let's look at the main modes of ovens.
This mode ensures even heating working chamber before use from above and below. This mode standard, it is found in almost all models. In this mode, dishes are cooked on one level of the oven. Great for making pies or pizza. In convection mode, the fan and heating element operate, constantly and evenly distributing heat. At the same temperature, you can cook different dishes at the same time. This mode is suitable for baking pies and pastries, using up to three levels simultaneously. It is also good to use when preparing frozen dishes. With the help of convection we reduce cooking time.
In addition to the lower and upper heating element, the internal fan also works here. Using this mode, you can cook various dishes on two levels, because the heat distribution is not only uniform, but also constant.
Top heating
We complete the preparation of the dish using the upper heating element. Also in this mode we can cook delicious cookies, give the dish a golden brown crust.
Bottom heating
When using bottom heat, we get a delicious pie with a crispy crust, browning it using the "top heat" mode. In this mode, heat comes only from below.
Using the grill mode we can get gourmet dish. With its help, we not only fry the cinnamon, but also brown it, which makes the dish more original. There are such types of grill as small grill, large grill and turbo grill.
Using a small grill you can cook a toaster.
In this mode, heat is radiated from a large grill surface. This mode is suitable for cooking large quantity thin products.
Unlike the “large grill” mode, it is intended for large pieces of meat, while frying well and bringing to a golden brown crust. With this mode, there is no need to rotate the spit, because the prepared dish, for example meat, turns out tender and juicy.
Grill with convection
Here modes such as convection and grill heating element work alternately. With the help of a fan, heat is distributed around the food being prepared. In this mode it is recommended to cook large pieces of meat, poultry, and you can also cook fish.
Top heating plus convection
In this mode, the fan and the upper heating element operate. Convenient for preparing dry baked goods, including pasta.
Bottom heating plus convection
Works using a bottom heating element and convection. Suitable for preparing all kinds of semi-finished products, as well as for preparing food from fish or frozen foods.
"Accelerated heating"
Using this mode we quickly heat up the oven. It is not recommended for use in cooking or cooking. Using this mode, we save not only time, but also energy.
Designed to heat the internal area of the oven. This mode is not recommended for cooking. In this mode, as in the “Accelerated heating” mode, you cannot cook.
With this mode you can prepare pizza in just a few minutes. Also suitable for preparing pies and other dishes, whatever your imagination allows.
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 tasty 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. Win-win option– choose the middle level, this is where the dish will not burn and will cook evenly. If golden brown crust is important, then almost ready dish can be moved to a higher level for a short time. The latest trend is to cook meals at low temperatures within a few 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 back wall, this interferes with air circulation and does not allow the dish to bake evenly.
Select a mode
IN modern ovens many modes that help you prepare 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 provides uniform distribution heat 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 as a final stage to achieve recognition appearance. This mode can be called grill, infraheating, or barbecue, depending on the model and manufacturer.
What do we bake in?
Today huge amount baking dishes. 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. In normal cast iron frying pan We recommend making casseroles from various products; it is in such dishes that they bake faster and more evenly. Silicone molds 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. Important rule– 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. Try not to get it on the foil. strong acids, like wine and marinades. Foil can be used even at very high temperature conditions, 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. Thus hot air will be able to come out and the sleeve will not burst. 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. Traditional way Baking requires constant presence in the kitchen. We do not recommend baking dishes made from small pieces of meat, fish and vegetables in this way. 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. It's very tasty!
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 volumetric form into which you pour hot water and the form with the dish being prepared is already 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 care must be taken that it does not boil away. It can be stewed in water, kefir, milk, whey, broth, depending on the chosen recipe.
Some tips
- Be sure to preheat the oven in advance. Gas cabinet We recommend heating 10 minutes before cooking, and electric – 20. Only very fatty meat should be placed in a cold oven.
- 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.
- We do not recommend opening the lid during cooking. This disrupts the microclimate and circulation air flow. 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.
- Always follow the temperature specified in the recipe. In any case, until you become a professional cooking enthusiast.
- If you are 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.
- Water and salt prevent burning. Delicate foods are best cooked in a water bath. To prevent burning, you can use a kilogram of coarse salt scattered on the bottom baking sheet.
- We advise you to remember that puff pastry is baked at high temperature, butter or biscuits - at medium, protein dough– at low.
Today, in stores household appliances, there is a sufficient variety of ovens. For those who decide to change their oven to new model, it is useful to know the basic modes of ovens for cooking. But as practice suggests, housewives who already have new technology, do not use some oven operating modes for the simple reason of ignorance of their mode of action.
Basic modes
The basic cooking modes in an oven differ little in different models from different manufacturers.
Basic brass modes Bosch cabinet, as well as Electrolux, Hansa, Gorenje can be included in a separate list, since the heating modes of ovens can be with additional functions, which depends on the model and, of course, increases the cost of the equipment:
- top/bottom heat, temperature various models can vary from 40 to 290 degrees. Heat comes from above and below and is used for cooking pies, casseroles, and lean meat (at medium level). This mode is also called statistical;
- bottom heat with a temperature of 40 to 290 degrees, convenient for canning, frying or baking dishes;
- hot air mode (convection). With this mode, baking is possible on a maximum of three levels, if the size of the oven allows (experts recommend using two levels). Due to the fact that in this mode the fan turns on, it distributes the heat evenly throughout the oven, the cooking process is reduced by no less than 25%, this mode is used quite effectively if the dish is almost ready, but the hostess wants a “brown” crust. Ovens with convection are called multifunctional. The fan is used in two modes - for general heating and for the lower heating element;
- basically, almost everything modern models, have in their arsenal such oven heating modes as grill. It happens:
- small (for cooking thin foods, such as toast, in the central part);
- large (for cooking a large number of thin pieces located throughout the grill, also for preparing hot sandwiches);
- turbo grill (it is used for frying large pieces of meat or whole poultry on one of the levels; in addition, it is suitable for forming a crispy crust during baking or frying).
Additional modes
The oven mode switch is always located on the front panel, so when preparing dishes, the main thing is to know everything symbols so that cooking in the oven brings you only pleasure. On the mode switches of the Electrolux, Ariston, Gorenye ovens, in addition to the main modes, there are also additional ones (for more expensive models):
- “Pizza” mode, baking on the same level with a crispy crust. If you need to prepare deep-frozen dishes (pizza, French fries or strudel), there is no need to defrost them first. The heat will be from 35 to 250 degrees from the heating element located in the rear wall;
- “Defrosting” at a temperature of 35-65 degrees occurs with the help of a fan that distributes warm air throughout the product;
- Some models, for example, from Bosch, have such a mode - “keep hot” from 65 to 95 degrees;
- Tangential cooling, which is designed to cool the oven;
- "3D - cooking" is a mode latest technologies, with it, the dish during cooking is enveloped in three-dimensional steam, which allows not only to bake it efficiently, but also to preserve all the beneficial properties.
Special Extras
Except different modes, with the help of which food is prepared in ovens, a timer is provided on the front panel. No one will argue that this is the one important points cooking. After all, following cooking recipes, the cooking temperature and time must be noted. You yourself set the mode in which this or that dish will be cooked, but if you have nowhere to set the time, this can lead to a burnt dinner. But, fortunately, all modern ovens are equipped with a timer, which, after the set time has expired, gives a specific signal.
I would also like to say about such an addition as backlighting. IN different models it works differently. In some, for example, to turn it on you need to press a button or turn a knob and your backlight will stay on as long as you want. In other models, it turns on automatically along with the selected mode and remains on as long as cooking occurs.
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 hob, you can cook it just as tasty 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 shared secrets, which are suitable for 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. Bird - 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. It's very tasty! 
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 care must be taken that it does not boil away. It can be stewed in water, kefir, milk, whey, broth, depending on the chosen recipe. 
Some tips
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. Only very fatty meats should be placed in a cold oven. To prevent vegetables from boiling over and turning into cotton wool, we recommend turning off the oven until they are completely ready and leaving the vegetables to finish cooking in the cooling oven. .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. Always maintain the temperature specified in the recipe. In any case, until you become a professional cook. 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. Water and salt prevent burning. Delicate foods are best cooked in a water bath. To prevent burning, you can use a kilogram of coarse salt scattered on the bottom baking sheet. 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 moderate constant temperature 150-175°C, red - 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 are cooked at a constant high temperature. Medium-sized fish - at first at high, then gradually reduce it. Large - with constant moderate heating. 
If it occurs with main courses less problems When cooking, baked goods, biscuits and other baked goods can create a number of difficulties. If your pies constantly fall off and turn out flat, then 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 pan, set it to low and turn on additional mode bottom heating. 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 poke small holes in it with a stick, pour a drop of fruit juice or syrup into them and reduce the 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, it is better to bake the crust or base in advance, and then add the filling, be sure to sprinkle the crust with breadcrumbs or crushed almonds. 