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Three common mistakes to avoid when cooking with your oven


You’ve followed the recipe to a T, and you have the perfect oven for the dish. Yet your cakes or roasts just aren’t coming out right.  Here are three common mistakes home chefs make while cooking with the oven and tips on how to avoid them.

Putting food on the wrong shelf

Find the right shelf position for your food for better oven cooking results.

Positioning matters when it comes to cooking in the oven, especially for foods that require even cooking. The heating elements in an oven are located at the top and bottom, and placing the meal too close to either could result in burning on the end closest to the heat source and undercooking on the other.

If your cakes or pizzas are coming out too brown or burnt on top, place them on a lower shelf to slow the cooking on top. If a pizza crust is crisp but the top is undercooked, move it to a higher level in the oven. Meat that needs to be cooked evenly, like roasts, should typically be cooked in the middle.

Convection ovens like the Electrolux EOB305X Built-In Oven with its Ultra Fan can help cook more evenly by efficiently circulating hot air around the oven. The EOB305X also contains three levels of shelves so chefs can better choose the optimal position for their dishes.


Opening the oven door

Don’t open the oven while it’s in operation – the resulting temperature drop could cause the food to need longer cooking times or in the case of cakes, to fall. 

As tempting as it is to sneak a peek and see how your meal is doing, try not to open the oven door. Opening the oven door lowers temperatures in the oven by at least 25 degrees, and it can take up to 10 minutes for the heat to return to the initial level. This means that your roast needs more time to cook or worse, result in the collapse of that bread loaf or cake you were baking.

Invest in a probe thermometer or a meat probe if you want to keep an eye on your food while cooking. The latest intelligent ovens like the Electrolux EOC69400X Inspiro Oven even come equipped with a heat probe and sensors that can calculate the precise combination of energy consumption, time and cooking level to place your food in order to cook it optimally, so you can enjoy peace of mind while the oven does all the work.


Cutting and serving meat directly after cooking

Don’t cut into the meat right after cooking. Letting it rest first will result in a juicer meal.

A nice, juicy steak or roast can be irresistible to the hungry diner, but just wait a few minutes and the taste of the meat will be enhanced considerably.

During cooking, the muscle cells in the meat contracts and its juices boil and get squeezed out. When the meat is taken out of the oven, it is actually still cooking and will continue to do so for a few minutes. A roast can rise another 10 degrees in temperature as it rests. If you start cutting into the meat during this process, the liquids inside will run out, leaving the steak or roast dry. By letting the meat cool a little, its muscle cells will eventually relax and soak up the juices again. This results in a juicer result throughout the meat.

This rule applies equally to all meat, although how long it rests depends on the size of the dish. A small cut like a steak or pork chop requires five minutes, while a whole bird or rack of ribs may need 20 to 30 minutes. You can cover the meat loosely with aluminum foil to keep it warm.
For those who prefer to eat straight out of the oven, the Electrolux EOK96030X has a low temperature cooking setting that can sear and evenly cook different cuts of meat to the optimal doneness.  As it uses low temperature steam to cook, the meat will not bleed out when cut into immediately.

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