Backofens

Backofens are heated enclosures used for baking, roasting and other forms of cooking. They are a common appliance in kitchens and can be freestanding, built into cabinetry, or integrated with a wall oven. Most models heat from electrical resistance elements or gas burners and use insulation to minimize heat loss. The interior usually features adjustable racks and a removable tray or pan system to position food.

Common types include conventional ovens, which rely on radiant heat from elements, and convection ovens, which add a fan to circulate hot air for more even and faster cooking. Some models combine convection with steam or moisture control for specific baking results. Ovens may be single, double or multi-function, allowing different temperatures or cooking methods simultaneously. Modern units offer digital controls, programmable timers, and sensors that adjust cooking time or temperature.

Operation and energy use depend on the heat source and features. Electric ovens are common in households; gas ovens can offer immediate heat response but require proper ventilation. Efficiency is influenced by insulation, door design and load management. Safety features commonly include automatic shut-off, child lock, cool-touch doors and careful warning labels.

Maintenance includes regular cleaning, avoiding harsh abrasives, and following manufacturer guidance. Some ovens offer self-cleaning modes, such as pyrolytic or catalytic systems, to break down residues. For installation, correct electrical or gas supply, ventilation, and adequate clearance around the unit are important considerations.