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pre-heat the oven
Sqwertz wrote:
> On Mon, 3 Mar 2014 20:39:26 -0600, Polly Esther wrote: > >> I was reading some Alton Brown and he has this to say about pre-heating the >> oven. IF you set the oven for a temp and it dings and tells you it has >> reached temp, it has. BUT when you open the oven door, much of that nice >> hot air will escape. IF you're baking something that must have the correct >> temp, you need to pre-heat for at least 20 minutes. That way, the oven's >> floor, walls, ceiling, back and assorted other parts will be heated enough >> to maintain temperature even after you open the oven door and insert the >> 'grand recipe'. >> Of course, some of you already know everything but it seemed to me that >> this might be helpful to those of you who are hoping to duplicate the >> perfect cornbread, pound cake or meringue like Moma used to make. Polly > > Preheating the oven is very over-rated. If you're baking breads or a > frozen pizza, or something like that, then go ahead and pre-heat. But > for things like casseroles or long cooking roasts that do not require > an oven sear, then just it in the oven and turn it on. > > My oven preheat bell goes off about 50F before it even reaches > pre-heat anyway. It stays on until it reaches the set temperature, > but for some reason it likes to announce itself early. I think that's > typical for gas ovens. > > -sw > > -sw my electric oven also has the premature "I'm ready!" feature |
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