The gas oven bakes badly: what to do if the oven does not bake from above and below

Content

The main causes of poor oven performance
Oven problem?
Rules for working with an eclectic oven
Rules for working with a gas oven
Rules for the operation of gas ovens
Features of the temperature regime
Do you want to lose excess weight?
How to bake in a gas oven?
The second problem is the lack of heating in the oven
Dough Baking Tips
Important tips for baking in the oven
Rules for using the oven
Temperature secrets
It's all about the stove
Rules for using the oven
Temperature secrets

The main causes of poor oven performance

Regardless of the cost of the oven and the brand of the manufacturer, no owner is immune from unpleasant discoveries during operation. It often happens that old Soviet ovens that stand for twenty years bake and heat better and more efficiently than brand new foreign counterparts.

Quite a few problems can be associated with gas appliances - sometimes the gas does not flow well, the oven goes out, the burner does not burn well, or there is a leak

Therefore, it is extremely important to observe safety measures when operating gas-using equipment. There are many reasons for this, from the user’s banal carelessness to serious system breakdowns.

Here is some of them:

There are many reasons for this, from the banal carelessness of the user to serious system breakdowns. Here is some of them:

poor care of the oven, burning of the thermocouple tip and the inside of the oven due to food residues that have got there;
poor quality of the factory assembly of the oven, in which the body loosens over time and displaces the working elements;
disconnected electricity (if there are elements working from it);
poor installation quality, legs are not aligned (over time, small distortions make themselves felt, affecting the operation of internal elements);
not well-thought-out gas supply system, the use of a flexible hose longer than necessary;
insufficient pressure level under which gas is supplied.

If your gas oven is equipped with a convection function, then it should bake food as expected. This means that the cause of the poor functionality of the technique should be excluded, and searched for in something else.

Of course, there are many more reasons for the poor performance of the oven, but these are the main ones that the masters face.

Some of the breakdowns are quite difficult and dangerous to fix on your own. Therefore, it is advisable to contact a gas company specialist. Diagnosis of these malfunctions is simple and consists in a thorough inspection of the equipment.

Oven problem?

We note right away that an electric stove is much more convenient than a gas oven, since heating can go both from above and from below. You can turn on the upper or lower heating elements separately. In addition, the electric oven is equipped with a convenient thermostat and often a timer. It is like an iron, it turns itself off and on - it maintains a constant temperature.

Rules for working with an eclectic oven

Before turning on, be sure to remove all unnecessary items from the oven. If there is a grate, but it will not be used, then it must be removed (an extra baking sheet left in the oven will negatively affect the temperature and heating of the oven).
Before baking, the oven must be preheated: set the desired temperature and wait 15-20 minutes.
If you need to put pastries in a cold oven (for example, a glass or ceramic baking dish cannot be put in a hot oven - it will burst), then watch the dough. If it has already risen, and the oven has not warmed up yet, then you can put parchment moistened with water on top of the dough.
The baking dish must not be placed on the bottom of the oven, only on a wire rack or baking sheet. It is necessary to put on the guides in the oven.
The air in an electric oven is very dry, so the baked goods need to be moistened. You can put a container of water in the oven for the first half of the baking time. You can also sprinkle the seized pies with water or warm milk.
The convection mode makes the air hotter by 10-15 degrees.
Any oven must not be opened while the dough is being prepared. When you put the pastries inside, close the door gently, do not slam. Otherwise, the dough may fall.
A toothpick will help you find out about the readiness of the dough: you need to stick it into the dough, if there is no sticky dough left on it, then everything is baked.

Rules for working with a gas oven

In it, heating comes only from below and it is more difficult to regulate the temperature. Therefore, it often happens that baking from the bottom burns, and in the middle it does not bake. What to do?

Before you put the cake in the oven, you need to warm up for 10-15 minutes on the highest heat.Then reduce the fire to medium or even to the minimum (if you feel that it is burning), and, referring to the thermometer and adjusting the temperature, if necessary, bake.
Baking should be placed so that there is enough space around it for air circulation.
To protect the bottom of the dish from excessive heat, place a baking sheet with coarse salt or sand under the mold or baking sheet. Sometimes pans with water are placed under the product, but this method is not effective in all cases.
Gas ovens often come with an enameled black tray - this is a container for collecting fat and is not baked in. For baking, you need to use special forms and put them on a wire rack, or bake on a baking sheet.
To get a golden crust, you need to bring the pastries to readiness over low heat, and then add heat for 5 minutes. And then turn it off.

Rules for the operation of gas ovens

When it comes to the rules for operating gas ovens, the oven of a conventional gas stove is usually presented. In fact, the rules for using either a conventional or an ultra-modern gas oven are approximately the same and include almost the same items.

Before starting operation, extra appliances are removed from the oven (many people use this place as an additional cabinet for storing dishes and utensils);

The oven burner is ignited - first, the gas supply is turned on with the handle, and after 1-2 seconds, the electric ignition button is pressed. In models where there is no piezoelectric element, the operation is carried out in the reverse order - first a match is ignited and brought to the burner, and only after that the gas supply knob is turned.

Features of the temperature regime

In order for the gas oven to help bring the workpiece to the desired state, and not spoil it, temperature and time indicators should be clearly maintained. Here are just the basic recommendations, which may vary slightly depending on the characteristics of the filling and the composition of the baking dough:

The bottom of the pizza will not burn, and its top will be covered with an appetizing crust if baked at a temperature of 210-220ºС for 20-25 minutes.
For high pies with filling, the optimum temperature is 180-200ºС. The processing time will be 35-45 minutes.
Low pies and a variety of buns are processed for half an hour at a temperature of 210-220ºС.
Meringue, regardless of which oven is used, is baked at 140ºС until its top, bottom and sides dry out and become covered with a dense crust.
For baking lasagna, the temperature is set in the range of 190-200ºС. The duration of exposure may vary. The main thing is to grab and brown the top layer of the product.

It turns out that working with the oven is not difficult at all, you just need to do everything taking into account the specifics of the apparatus. Well, if observance of the nuances does not help, you should measure the temperature in the chamber of the device using a special thermometer. The possibility that some settings were knocked down, or that one of the systems broke down, also exists.In this case, you should not try to figure out the problem on your own, you should immediately contact specialists who will quickly establish the cause of the phenomenon and eliminate it without risks to the device.

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Every housewife knows how nice it is when a pie prepared with her own hands flaunts on the table in front of the guests! But, unfortunately, it happens that the bottom of baking in a gas oven burns, and inside it remains raw and inedible. Why does this happen and how to prevent a repetition of the situation with the next pie?

How to bake in a gas oven?

Contrary to popular belief, the oven is not a capricious device if you know how to handle it. Unfortunately, when the electric model is replaced by a gas model, they begin to treat it in exactly the same way, making this the first and main mistake. To ensure that the top and bottom of the products are always baked evenly, you should remember the following rules:

It is necessary to strictly follow the temperature recommendations given in the recipes. Do not try to speed up the cooking by increasing the flame.
To bake a large cake, use a lower temperature than when working with a small product. A large workpiece is evenly and completely baked only if it is kept for a long time at an average temperature.

If the temperature is not indicated in the recipe, you can use universal data: 180ºС for large pies, 200-210ºС for small pastries.
Initially, blanks in a gas oven should be placed at an average level. After some time, we evaluate the quality of the work of the product. In the case when the bottom darkens, and the top does not set, we rearrange the container to the upper level. Sometimes you need to brown the crust at the bottom, in this case we rearrange the product as low as possible.
Forms for baking products in the oven must be lubricated with vegetable or butter, odorless natural fat. Then you can not worry about the risk of deformation of the cake or its sticking to the dishes.

If you do not want to constantly lubricate the surfaces with products that, as a result of heat treatment, turn into not the most useful substances, you should use butter-based dough. It does not stick to the forms, it turns out tasty and crumbly. Moreover, most of the recipes allow you to use such a universal basis.

The second problem is the lack of heating in the oven

Before starting the investigation of faulty equipment, it is very important to disconnect the stove from the mains. Then it is necessary to check the general condition of the wiring and the shield located on the floor of a residential building

If the network analysis did not show results (the wires are intact and there are no loose contacts), it is worth looking for changes inside the unit. The most typical types of breakdowns:

Wrong mode setting. Make sure the adjustment knob is in the correct position. Often the toggle switch is clogged

It is important to clean the system and contacts from rust and soot.
Deterioration of the door seal. This element is designed to prevent heat from escaping from the oven.

If it is worn or out of place, the oven will not heat up to the correct temperature.
TENA malfunction. Thermoelectric heaters in plate 2, top and bottom. When heated, the heating element should glow red. If such a picture is not observed, then the element has burned out, and it is worth changing it.
Thermostat failure. The device serves as an "adjuster" of the oven heating level, reports the achievement of the required temperature. In most models, when the thermostat fails, the protection is activated and the oven does not turn on.
Failure of the control board. The programmer, constantly working at full capacity, will break down sooner or later. In this case, the oven either heats weakly or stops heating at all.
Fan defective. The oven will stop working if the fan is unable to disperse the hot air. You can save the situation by lubricating the elements or replacing the cooling system.
Broken door latch. The closures and rubber seal can wear out over time. Tight closing of the door becomes impossible, heating, of course, too.

Dough Baking Tips

So that the dough does not burn when baking in the oven, sprinkle a little salt under the mold, place an asbestos sheet under the baking sheet or substitute a frying pan filled with water.
The cake should never be baked on high heat. In a hot oven, the outer part of it will become hard, but inside it will remain raw. To prevent this from happening, you must preheat the oven, but do not heat it up, and bake the cake at a moderate temperature.
Do not shake or move the baking sheet or mold while baking cakes or other products.
When baking pies or any dough products, the oven must not be opened for the first 10 minutes, as the dough will settle and not turn out magnificent.
If any part of the cake or cookie starts to burn, cover it with oiled paper.
You should know that small products withstand higher temperatures and bake faster than large ones.
If there is no thermometer in the oven, then approximately the temperature can be determined by throwing a pinch of flour into it. If the flour turns yellow, and darkens after 30 seconds, then this means that the temperature in the oven or oven is approximately 220-240 degrees. If the flour thrown into the oven is instantly charred, then the temperature reaches approximately 270-280 degrees. When the flour turns yellow gradually, this indicates that the temperature in the oven is 180-200 degrees.
Before baking, puff pastry products must be cooled in the refrigerator, but not frozen.
Lay the prepared products on a baking sheet moistened with cold water, without lubricating it with oil.
The baked dough is easier to take out of the mold if it cools a little and then takes it out. Products made from curd dough, which rise beautifully during baking, quickly settle after being removed from the oven.
After the cake is taken out of the oven, it must be kept in the kitchen, and not taken out to the cold so that it does not settle. To cut a crumbly cake, you need to heat the knife by lowering it into boiling water. The stuffed cake will taste better if it stands for at least half a day.

Important tips for baking in the oven

What matters is not only what we cook in the oven, but also the correct selection of temperature, dishes and taking into account other points.

It is also important to study the manufacturer's recommendations and follow the basic rules for using a gas oven set out in the instructions. Perhaps there is a moment in it that you forgot about, and it is this moment that can be the cause of poor-quality cooked food.

Before cooking, we recommend that you do not forget about the following rules:

There is no need to increase the temperature to the limit if the cake is not baked - this is the most common mistake housewives make. Most likely, the cake will be spoiled by burning on the bottom. Each dish has its own temperature. For example, if the cake is large, the temperature is lower and the time is longer, and vice versa. The optimal temperature is 180 ° C for large cakes and 210 ° C for small ones.
Do not place the baking sheet too close to the heat source. If the temperature in the oven is distributed correctly, then you need to set the form in the middle.

Modern models of gas ovens that are equipped with convection fans do not require special rules. They cook food almost perfectly. However, their cost is significantly higher.

Gas ovens are a fairly reliable technique. If the equipment stops working properly without baking the top or bottom, it is not necessary to immediately call a specialist. You can start with a careful examination - after all, in most cases, such a problem can be dealt with on its own.

Rules for using the oven

Nothing extra. When preparing buns, pizzas and pies, be sure to remove all foreign objects from the oven. Even a small saucepan or baking sheet violates the correct distribution of hot air flows;
Maximum heating. We turn on the gas at full power for 15 minutes, after which we reduce the temperature to the desired one according to the recipe.After another 5 minutes, you can place the buns in the oven;
Correct location. We place the form with the future pie on the oven grate, placing it in the middle. So the heat will freely flow around the product, heating it evenly from all sides;
Hands off the door. In the process of cooking, it is better not to look into the oven at all. Or look in the minimum number of times, and best of all - through a window specially designed for this purpose. With each opening, the temperature inside the oven decreases, which is very disliked by many types of dough.

They can even fall off or settle down! Yes, and such attention is harmful to roast meat, and a beautiful crust may not work out;

Relaxation. The oven is off, but it’s better not to rush to take out the finished dish from it

The food should stand a little and rest, reach the condition.

Why does baking burn in a gas or electric oven

Most often, the hostesses of gas ovens complain about products burning from below. In this case, compliance with the temperature regime, recipes and small folk tricks to combat naughty ovens will help.

But it also happens that the top crust burns on the dish. What should I do if the top of the cake burns in the oven?

Adjust the temperature to a lower one;
Rearrange the tray with pies from the upper grill to the middle one;
Cover the crust with foil or damp paper.

What about electric ovens? They are now a great variety - different sizes, shapes and configurations. What are their benefits?

Thanks to uniform heating on both sides (top and bottom), convection and grilling, uniform heat distribution and the desired temperature for each individual dish are achieved.

It is very convenient that such an oven is equipped with a timer and a thermostat, which itself maintains the desired temperature. And in the instructions supplied by the manufacturer, there are convenient plates with explanations about the use of a particular mode.

The main causes of burning in such ovens are the improper use of these modes, they must be strictly adhered to. And also, as for gas ovens, folk ways to improve the quality of baking are suitable for electric ovens, which we will discuss below.

Temperature secrets

We follow the recipe. What temperature is indicated in it, it is at this temperature that we prepare the dish;
Such important pallets

Sometimes even using trays from other ovens can block the circulation of hot air and spoil pastries;
We pay attention to the size. A large pie needs more time to bake, but a lower temperature than a small one.

Small pastries at a low temperature will not bake, but simply dry;
Subsequence. In a gas oven, the main level is the middle one, and we start with it. Later, after evaluating the cooking process, we rearrange it up (brown the crust) or down (if you need to fry the bottom);
universal temperature. The optimal mode is 180ºС, but there are dishes that do not obey this mode:

Pizza - 220°C

Meringue - 140°C

Lasagne - 200°C

Fish - 150-180°С

Pies with filling and just large pies - 190-200 ° C

Small pies and small pastries - 200-220 ° C

It's all about the stove

The main feature of gas stoves is the heating coming from below, it is the most difficult to regulate it. Therefore, if the pastry inside is poorly baked, although its bottom is already almost black, then the point is most likely in the wrong distribution of heat. In this case, you can call the wizard or try to fix the situation yourself. There are several ways.

Install a special baking stone in the gas oven. Its secret lies in the porous structure and high heat capacity, it warms up evenly and acts as a kind of heat transfer buffer. Such a stone is made from fireclay clay, which is used for laying furnaces. Many craftsmen replace this attribute with ordinary red brick; it accumulates heat no worse.
At the very bottom of the stove, you can put a baking sheet filled with coarse rock salt. It will take about a kilogram and a half. You will be surprised, but salt perfectly takes away all the excess heat, thereby allowing the cake to bake evenly. It can be stored in a gas oven for years without spoiling at all. For the same purpose, some use sand.
Place a bowl of water under the baking sheet. Water also contributes to the even heating of the gas oven. It is advisable to choose a larger and deeper container for it, otherwise it will all evaporate during prolonged baking. But you should know that this method is more suitable for instant baking.

Rules for using the oven

Some do not know or forget that there are certain rules for using a gas oven. Even such seemingly trifles as an extra frying pan or brazier can cause the cake to burn.

So what do you need to know?

Before putting pastries in the oven, it is necessary to remove all unnecessary items from it so as not to disturb the circulation of air flows.
Then the oven must be well warmed up. You should set the highest temperature and wait about 15 minutes.
After that, the temperature regime is adjusted to the required one, and after a few more minutes, a baking sheet with pastries is placed in the oven.
It is advisable to place the baking dish or the baking sheet itself in the middle so that there is enough space around for the heat to circulate.
It is necessary to monitor the readiness of baking in a gas oven through a special window, after turning on the backlight. It is extremely undesirable to open the door during cooking.
You can check the readiness of the cake with a toothpick or just a match. You need to pierce the pastry in the middle, and if the dough does not stick, then it is well baked.
Now the gas stove can be turned off. Do not rush to take out the cake, it should stand in the oven for another 5-10 minutes.

Temperature secrets

Sometimes the recipe does not indicate the temperature at which the dish must be baked, or the temperature regime for the microwave oven, electric stove is indicated. Therefore, it is useful for hostesses who cook in a gas oven to familiarize themselves with the following information.

Buns, pizza and miniature pies are baked at 220 degrees.
For cooking lasagna, large pies with filling, meat in foil, a temperature of 200 degrees is required.
Fish and meat are best baked at a temperature of 160-180 degrees.
Meringue needs to be baked at 140 degrees.