Burns the bottom of the baking in the gas oven: what if the cake is not baked?

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

The whole thing in the

plate The main feature of the gas cookers is the heating coming from the bottom, it's the hardest to regulate. Therefore, if the baking inside is badly baked, although the bottom is already almost black, then the matter is most likely in the wrong distribution of heat. In this case, you can call the master or try to correct the situation yourself. There are several ways.

• Set in a gas oven a special stone for baking. Its secret lies in a porous structure and a large heat capacity, it evenly warms up and acts as a kind of heat exchange buffer. This stone is made of chamotte clay, which is used for masonry furnaces. Many folk craftsmen replace this attribute with ordinary red brick, it accumulates heat no worse.
• On the very bottom of the slab you can put a pan filled with large rock salt. It will take about a kilogram of one and a half. You will be surprised, but the salt perfectly takes away all the excess heat, thereby giving the cake a regular bake. It can be stored in a gas oven for years, without completely spoiling. For the same purpose, some use sand.
• Place a bowl with water under a baking tray with baking. Water also contributes to a uniform heating of the gas oven. Capacity for it is desirable to choose more and deeper, otherwise with prolonged baking it all evaporates. But it's worth to know that this method is more suitable for baking fast food.

advice The bottom of the cake can burn when using a grease tray instead of a baking tray. It severely restricts the movement of hot air in the oven, baking does not have time to bake inside, its edges and top dry, burn. Correctly cook on a special aluminum pan or grill.

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, like an extra frying pan or brazier, can lead to burning of the pie.

So, what do you need to know?

• Before placing the baking in the oven, it is necessary to remove all excess items from it so as not to disturb the circulation of air flows.
• Then the oven should be warmed up properly. The maximum temperature should be set and wait for about 15 minutes.
• After the temperature mode is adjusted to the required, and after a few minutes a baking tray with baking is installed in the oven.
• A baking dish or a baking tray should be placed in the middle so that there is enough room around for circulation of heat.
• It is necessary to monitor the readiness of baking in a gas oven through a special window, after turning on the light. During cooking, it is extremely undesirable to open the door.
• You can check whether the pie is ready for use with a toothpick or just a match. It is necessary to pierce pastry in the middle, and if the dough does not stick - then it is well baked.
• Now the gas stove can be switched off. Do not rush to take out the pie, it should stand in the oven for 5-10 minutes.

Tip

Detailed instructions are attached to any slab. It is desirable to carefully study it, so that the baking turns out to be ideal. Some models have their own characteristics, which must be taken into account when cooking.

Secrets of temperature mode

Sometimes the recipe does not specify the temperature at which you need to bake a dish, or the temperature regime for a microwave oven, electric stove is indicated. Therefore, the housewives, who cook food in a gas oven, it is useful to read the following information.

• Buns, pizza and miniature pies are baked at a temperature of 220 degrees.
• D cooking lasagna, large pies with a filling, meat in foil requires a temperature of 200 degrees.
• Fish and meat are best baked at a temperature of 160-180 degrees.
• Beze should be baked at 140 degrees.

Maybe it's in the recipe?

It happens that despite the manipulation of the cooker, the bottom of the baking still burns, and the top remains moist. Then you should think about a possible problem in the test itself. As you know, each species requires an individual approach.

• If it does not rise and burns a biscuit.

To get the top of this whimsical test done well, and the bottom is not burnt, you need to make it magnificent. To do this, whisk the whites separately from the yolks and put the biscuit into the oven immediately after mixing. It is important that the oven is heated to 200 degrees, not higher, so that the crust does not grasp( it will prevent the biscuit from rising).After 15 minutes, the temperature can be reduced to 170 degrees.

• If the bottom of the sand dough burns.

Problems with sandy baking can occur with prolonged dough mixing, then it turns hard as a cracker and burns easily. In this case, the top is baked almost always. To make the dough crumbly, you only need to use yolks from eggs, put butter soft( not melting), and cool all ingredients before mixing.

• What to do if the bottom of yeast dough burns, and the top is not baked?

First of all, it must be carefully kneaded and not clogged with flour. And, of course, any dough, in the recipe of which yeast is used, should "stand up" a little. If it is immediately put in the oven, then it will take a dense crust and burn.

• What if the puff pastry is not baked?

It happens that instead of crispy plates of ruddy dough, the mistress gets one wet, unbaked cake. To avoid this situation, put butter in the puff pastry not melted, but chopped with a knife. At the same time, the temperature of the oven should be high - 250-260 degrees.

• If the top and middle of the cake remain raw.

This result is usually caused by an excess of sugar or butter in the dough, badly beaten eggs. It is important to consider that if there is soda in the recipe, then start baking immediately after mixing the dough. In case when the top and bottom of the pie are already well browned, but it is not yet ready, it can be covered with foil, and the oven temperature can be lowered.

Advice

In order for the pies to be baked faster and better, you can use a special shape with a hole in the middle.

It is not easy to cook pastries in a gas oven - then the bottom will burn, then the top will not be baked. But you can fix this situation, you need to find out the cause of the problem. Sometimes it's enough just to put a brick or adjust the recipe a little. All in your power, the main thing - to set a goal.