Ovnssteking

Ovnssteking is a cooking method in which food is prepared by dry heat in an oven. The technique is used for a wide range of foods, including meats, poultry, fish, vegetables, and baked goods. In general, it relies on hot circulating air to cook food evenly rather than direct contact with fat or a flame.

The basic approach involves preheating the oven, seasoning or marinating the item, and placing it on a shallow roasting pan or on a rack inside a tray. For meats and poultry, some cooks start with a higher temperature to brown the surface and then lower the heat to finish cooking. Vegetables and fish typically cook at more moderate temperatures. Internal temperature, measured with a thermometer, determines doneness rather than time alone. Resting the meat after removing it from the oven helps juices redistribute.

Temperature ranges vary by food type. Roasting vegetables and most meats is commonly done around 180–230°C. Low-and-slow methods use about 150–170°C for tougher cuts or dense vegetables. Fish is often cooked at 180–200°C, while poultry commonly cooks at 190–210°C. Convection ovens can reduce cooking times and promote more even browning.

Tips for successful ovnssteking include preheating, avoiding overcrowding the pan, using a rack to improve air circulation, and brushing with oil or butter for moisture and color. For larger cuts, a meat thermometer and a brief rest period help ensure juiciness and safe doneness. Overall, ovnssteking is a versatile, widely used technique in many cuisines.