Every oven is unique. Sometimes you have to get a feel for its quirks to get perfect results. But there are a few simple rules that can help you “tame” almost any oven in no time.
1. Choose the Middle Rack
The optimal position for your baking sheet or pan in the oven is the middle rack.
2. Space Multiple Trays Adequately
If you are placing two baking sheets with baked goods in the oven at the same time, make sure there is enough space between them for hot air to circulate. This allows the baked goods to rise and bake more evenly.
3. Standard Heat vs. Convection
The vast majority of baked goods are best cooked using the “Top + Bottom” mode for electric ovens or the “Bottom” mode for gas ovens. Convection should be turned on at the very end if you want a golden crust.
4. Always Preheat Your Oven
By the time you put the baked goods in the oven, it should already be preheated to the temperature specified in the recipe.
5. Adjusting the Temperature for Different Pan Sizes
If you are using a baking pan of a different size than the one called for in the recipe, remember that the thicker the layer of dough or batter, the longer it will take to fully cook. This means that it is best to set the temperature 10-20°C lower than indicated in the recipe. That way, the pie (or cake) will have time to bake through on the inside and won’t burn on the outside.
6. Use Foil to Prevent Burning
If the top of the cake starts to burn before the middle is done, cover it with a piece of aluminum foil.
7. Keep the Door Closed for Delicate Bakes
When baking cakes and sponge cakes based on whipped eggs without baking powder or baking soda, don’t open the oven door for the first 3/4 of the baking time.
8. Use a Water Pan for Even Heat
If the oven heats unevenly (relevant for old and gas ovens), place a wide dish or deep baking sheet with boiling water on its bottom. The steam will even out the temperature during baking, and the bottoms of cookies, pastries, and other baked goods won’t burn.
9. Verify Temperature with an Oven Thermometer
In the case of an old oven, get an external thermometer to monitor the preheating temperature. Even with careful use, the oven door can start closing imperfectly over time, and the internal thermometer can fail. An external thermometer will help you verify if the actual temperature inside the oven corresponds to the markings on the dial or the readings on the LCD display.
10. Always Check for Doneness (The Skewer Test)
The baking time for the same cake can vary in different ovens. Therefore, don’t rely only on the timer; use a wooden skewer to check if the cake is done. Insert it into the center of the cake and immediately remove it – if the cake is done, there will be no traces of raw dough or batter left on the skewer.
