Become a better, faster cook. These basic tips for cooking in your gas oven will help you get better results every time, plus you can avoid common mishaps that can sometimes ruin your food!
Home cooking in you gas oven is a great idea! You can go a little crazy and make your own recipes, or follow your faves too! Either way you go, it’s extra satisfying when you know you made something on your own: it tastes better!
Make sure your oven doesn’t play you any cruel tricks, and ultimately ruins your food. On the contrary, make it work your way and get the best out of your gas oven.
A lot of people wonder why they should get a gas oven, instead of an electric one. It’s a matter of taste and likes because they’re capable of practically the same. Gas ovens could have lower operating costs; a lot of people say that gas ovens burn the food, (completely fake), however there is the matter of understanding how to use your gas oven properly.
Gas ovens definitely heat up faster than electric, and keep a more consistent heat than some electric ones. We recommend you pre-heat between 5 or 10 minutes (tops), and always keep count of the time your food’s in the oven.
If what you’re going for is a browner top, then move the food to a higher tray, so you can get a light brown finish touch to your food. Make sure you don’t leave the food in too long, otherwise that delicious casserole may burn, instead of simply having a brownish top.
If what you want is a crispier feel to your dish, then simply turn the heat up for three to four minutes right at the end of your cooking time.
Rotate your trays, or food from time to time. Remember that gas ovens have hot spots, so rotate your food once or twice during cooking time. We would recommend you do it halfway through cooking it fully, and if you bake several trays and pots, then you can also swap them around (from top to bottom and vice versa).
Go for lighter cookware, instead of dark. Dark colored pots, metal or ceramic take in a lot more heat than lighter, which may sometimes lead to unevenly cooked or undercooked dishes. This is because sometimes the sides, and tops start getting crisp and brown and the middle isn’t cooked yet… Plus, let’s be honest, lighter colored bakeware may seem nicer and friendlier than darker.
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