Oven possibilities you never use in vain
90% of people cook in ovens in the "upper + lower heating element" mode and do not use what we will now talk about. But in vain! Even in a simple electric oven - both built-in and as part of a stove - there are several chips that can and should be used.
Convection
The presence of a fan (or even two) on the back of the oven indicates that your oven has a forced convection function. Combined with top or bottom heating (or both), convection provides excellent cooking results, especially for baking.
The fact is that actively moving air flows are mixed, and there are no uncovered zones left in the oven and a uniform temperature is maintained: more heated air tends upward, but it is forcibly mixed with less heated air. What does this give in practice?
First, you can cook at any level - both the upper and the lower, and not be afraid that something will burn or not bake. Secondly, professional chefs use convection so that the smells of different dishes do not mix: you can cook meat and pies at the same time, and everything will be fine.
Convection is one of the most useful features.
Cooking at different levels: odors will not mix and everything will bake evenly if convection is added
Low temperature modes
Today, even in simple ovens there are 40, 50, 60, 80 degrees modes, and this is a great opportunity to use this device not only for baking and baking. In the 40-degree mode, you can cook dishes that require fermentation (holding the dough, making kvass, yoghurt and yogurt and other drinks that “ferment”). In the mode of 50-60 degrees vegetables, fruits, herbs, mushrooms are perfectly dried, especially with the use of convection. You can use the same modes for making homemade marshmallows and defrosting food. Well, 80 degrees is a suitable temperature for simmering. When you once again hear an advertisement for multicooker cooking "like in a Russian oven", take a look at your oven. She most likely can do that too.
40 degrees is uncommon, but 50 is almost always.
Hydrolysis
Many manufacturers claim that hydrolysis is used in their ovens - steam cleaning, but any user can successfully perform this procedure - pour water into a deep baking sheet or saucepan, bring to a boil and leave in the oven for half an hour on low heat (time depends on the volume liquid, you need to make sure that everything does not evaporate). Steam does not replace cleaning, it makes cleaning easier. After cleaning with steam, you do not need to use aggressive cleaning agents, in addition, steam penetrates even where it is difficult to reach with a cloth or sponge.
Cooking on the wire rack
If you think that the wire rack is what trays and forms are placed on, then you are mistaken. Vegetables (potatoes, beets, eggplants, peppers, zucchini, tomatoes) are baked quickly and easily on the wire rack, directly in the peel, and an incredibly tasty vegetable kebab is made from the last four. Meat skewers are also easy to cook on the wire rack: place the ramp or wooden skewers with the skewered meat on the wire rack and turn over from time to time. And the baking sheet must be put down so that it serves as a tray for fat and vegetable juice.
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