First, the factors that directly affect temperature control
Ovens bake food with the help of radiant heat emitted by heating tubes, and usually, the temperature of the oven's inner cavity and the deviation of the temperature setting have a great influence on the success of baked goods. There are two temperature control factors that directly affect it: one is the temperature control mode, and the other is the heating mode of the heating tube.
1. Temperature control mode
The first is mechanical temperature control, generally there are 3~4 knobs to control the temperature, time and heating mode. This kind of oven has a low price and has mainstream functions, but it is not very accurate in temperature control, and the baking time will have a certain deviation. If you choose a mechanical temperature control oven, it is recommended to configure an oven thermometer to monitor the temperature in the oven in real time, and use the timer to calculate the baking time.
The second is electronic temperature control, Xiaobian will recommend this oven more because it is more sensitive and accurate. Although its price and mechanical ratio is relatively high, the temperature difference of temperature control is smaller and the baking time is more accurate.
2. Heating mode
The heating mode is mainly divided into whether it can be heated by a single tube and whether the upper and lower tubes can be independently regulated. Because baking often involves dishes that need surface coloring or burning, such as the surface of egg tart charring, the outer charred and tender lamb chops need to be heated independently on the upper tube; If the upper and lower tubes are heated at the same time, the food will be overcooked and too old.
Like Toshiba's C1 oven, it is electronically controlled and can also adjust the temperature up and down independently. It has a standard temperature-controlled baking system, which can independently adjust the upper and lower heat according to the ingredients, the whole cavity is evenly heated, and the ingredients are baked crispy on the outside and tender on the inside, making you fall in love.
Second, auxiliary temperature control factors
I don't know if this has happened to you, the skin of the roast chicken is cooked but the inside is not cooked through, or the whole is cooked, but the skin is burnt somewhere. This is actually a problem with the auxiliary temperature control factor, which determines whether the temperature distribution in the oven cavity is uniform. There are relatively many factors to assist temperature control, mainly as follows:
