Ovenbaking

Ovenbaking is a cooking method that uses dry heat produced by an enclosed oven to cook foods. Heat surrounds the food on all sides, creating browning and a firm interior without direct contact with oil or flame. It is commonly used for breads, pastries, cookies, casseroles, vegetables, and many desserts.

Process: Preheat the oven to the target temperature, typically between 175–230°C (350–450°F). Food is placed on baking sheets, in pans, or on a rack inside the oven. In traditional ovens, heat rises from the bottom; in convection ovens, a fan circulates air to promote even browning and shorter bake times. When using convection, many recipes reduce the temperature by roughly 25°F (14°C).

Equipment and bakeware: Metal pans heat quickly and produce crisp edges, while glass or ceramic dishes heat more slowly and can alter browning. Lightly greasing pans or lining with parchment or silicone mats helps release baked goods. Racks elevate foods to expose more surface area for even cooking.

Technique and quality considerations: Steam at the start of bread baking promotes a glossy crust and expansion; this can be achieved by adding a pan of water to the oven or misting surfaces. For other items, avoid overcrowding to prevent steaming and sogginess. Resting baked products allows moisture redistribution and set structure.

Applications and safety: Ovenbaking is used for loaves, rolls, cakes, cookies, roasted vegetables, and dishes like lasagna or gratins. Use an oven thermometer for accuracy, monitor internal temperatures of meats, and avoid opening the door frequently during early baking to minimize temperature fluctuations. Always use oven mitts and allow items to cool on a rack after removal.