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What dishes can be placed in the oven

What dishes are suitable for baking in the oven: shape, material and coating of dishes

To get a delicious, well.cooked dish, you must correctly choose baking dishes in the oven. The quality of food from the oven largely depends on the capacity that is used for cooking. Specialized stores have a large assortment of different dishes for the oven, which differs in size, shape, materials. You need to choose the right baking container with an eye on its purpose.

Oven, especially with a microwave function. obliges to use a certain dish. Standard pans and pots are not suitable for ovens. Special cooking containers are only part of the matter, because in many ways the taste of the final dish depends on the material and shape of the dishes. Such a container is not limited to standard rectangular and square meals made of metal, there are a large number of varieties:

When choosing containers for cooking dishes in the oven, it is primarily necessary to focus on what is planned, only after. on the quality and material of the dishes.

The form matters

The first thing to take into account when selecting containers is the types of food from the oven, which are prepared in the kitchen more often than others. But, the cook is obliged to have several types of baking dishes, which is made of different materials and has differences in shape. There are certain patterns of choosing dishes for cooking in the oven:

  • Round shape is used in cooking cakes, casseroles, biscuits, muffins. This is due to the fact that such a container warms up most evenly.
  • A special form for cupcakes, which from a standard round is characterized by a hole in the middle. This allows the streams of hot air to warm stronger the center and the edges of the dessert. this makes the cupcake more air, high, soft.
  • Rectangular baking sheets are suitable for flat baking options and cooking meat dishes. In the case of baking, the opponents with oenage are optimal.
  • Figured forms, including for cupcakes and muffins. Such dishes can be used not only for confectionery, but also for salty dishes. But, figured forms are used infrequently. mainly when preparing food for the festive table.
  • Forms with a wavy edge are more often used during baking cakes or puff pies. But, this dishes must be well smeared. each “wave” must be carefully oiled, otherwise the product may burn, its edges will come out “torn”.

Frequent use of the oven leads to its rapid pollution. Since it takes a lot of time to clean it.

Detective baking sheets or dishes for an oven with an inserty bottom. a good modern replacement for standard forms and other capacities for baking. This design allows you to extract a cooked dish without unnecessary difficulties. But, basically, the choice of a certain form depends solely on the preferences of the cook. if it is convenient to cook pizza in a square baking sheet, then you do not need to change it to another form.

Wall thickness

In the vessels for the oven, the thickness of the walls plays an important role. Standard indicator. 0.6-0.8 mm. The larger the thickness of the walls, the greater the time the baking shape is able to retain heat. This indicator also has a direct impact on the uniformity of heating of food. For this reason, thin.walled forms for cooking high baking are never used. such dishes do not burn, become lush only when using containers with thick walls and bottom.

Thin.walled utensils are best used in case of preparation of dishes that do not need prolonged heat treatment. The small wall thickness will also reduce gas consumption (electricity) and time.

What ceramic dishes can be placed in the oven

Ceramic dishes in the production process are firing at temperatures several times higher than the temperature in the home oven (900 1250 ° C). Therefore, not only baking forms, but ordinary circles are not afraid of gradual and uniform heating, if they are made in a classic method with firing.

It turns out that any ceramic utensils can be placed in the oven. But it is extremely undesirable to do it regularly. It is one thing. a single firing (during which, by the way, marriage can crack), and another. frequent use for not their intended purpose.

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Do not confuse ceramics with faience and ordinary (not heat.resistant Faor)! They cannot be placed in the oven.

For production of dishes for the oven and slabs, heat.core or chamotis clay is used. Modifiers that increase the strength of the products and their resistance to temperature differences are also added to the mass.

For preparation in the oven, ceramic dishes must be covered with icing from the inside. The surface covered with icing does not absorb fats and liquids, it is inert like glass. After all, the icing in composition is similar to the glass. And in the process of baking, it firmly adhes with the surface of the clay and closes the pores. The glaze strengthens the clay, making it more resistant to external influences.

dishes, placed, oven

As for the outer surface, the absence of glaze is allowed here. But it is important to understand that the unglazed surface can be covered with spots from fat, change color. It is more difficult to care for such dishes.

Please note that beautiful milky ceramics is not suitable for the oven! This coating created with milk is destroyed at high temperatures. It is ideal for cups, tableware, serving and decor items.

Varieties of arches for ovens

Today, the market for ovens is rich in diverse offers. We will discuss each of the options below and find out what the pros and cons of the product under discussion contains.

Ceramic forms and clay pots

Ceramics and clay dishes today are chosen by many housewives. She is loved for aesthetic attractiveness, durability and good indicators of heat resistance. It was not for nothing that the clay pot was used for the stove during the time of our ancestors. Even then, our grandmothers noticed that this type of dishes allows the dish to warm up evenly and preserve vitamins in food due to the soft process of languishing. In addition, clay pots are beautiful, because many models cover the icing.

Ceramics and clay dishes love for aesthetic attractiveness, durability and good heat resistance indicators.

Modern housewives choose ceramic forms and clay pots also because they allow you to make the process of serving the dish to the festive table with a spectacular.

Ceramic and clay pots are of different capacities. Portable options have a volume of up to 0.75 liters, and pots for a common dish for the whole family go from 1 liter.

Tempered glass

Today, hardened glass today calls a worthy alternative to clay and ceramic dishes for the oven. A good attitude of cooks and housewives to glass forms is explained:

  • Low thermal conductivity. Thanks to her, the dishes are in hot state for a long time;
  • Transparent glass. Such forms allow you to control the degree of baking and stop the process in time if the condition is reached;
  • The ability of glass utensils is easy to tolerate not only high temperatures, but also cold. Therefore, such dishes can also be used to store the dish in the refrigerator. It is also convenient that a glass cover can also be purchased for such forms;
  • Durability, despite its fragile look. Dishes for the oven are not afraid of blows and does not lose its attractiveness from the use of aggressive cleaning agents.

Obsight can be attributed to a specific dishes for the oven, which has no volume and does not have high sides. Obsidies always have a rectangular shape and are a flat type of dishes.

    Ceramic. Are considered short.lived, as they easily break. A ceramic rectangular baking sheet is chosen by those who use the oven infrequently, but wants the dish to be served in a spectacular form. Ceramic dishes for a home oven. a beautiful, but expensive option;


It is a mistake to believe that the pan and oven are incompatible concepts. Today the dishes market offers many frying pans suitable for the oven. It is convenient and easy to use such dishes, as its handle is quickly removed. On sale there are pans for oven, aluminum, steel. So that the dishes do not burn during cooking, manufacturers offer options with:

  • Enamel coating;
  • Teflon layer;
  • Ceramic surface (ceramic coating is one of the best, since it is environmentally friendly).

Anti.stick utensils

Typically, anti.stick coating has metal dishes for baking dishes in the oven. It does not have glass and silicone forms. Anti.stick coating can be Teflon, ceramic or other. The peculiarity of this layer is that he is afraid of scratches. If this requirement is ignored and inattentive to the dishes, damage to the work surface will quickly appear. After that, the use of products will already be prohibited.

The peculiarity of this layer is that it is afraid of scratches.

Today, baking sheets and pans with anti.stick coating are sold, as well as cupcake baking forms with a special protective layer.

Silicone forms

Silicone forms are a convenient option for many housewives. Such dishes are flexible, soft, environmentally friendly. During heating when baking the substances dangerous for the body, it does not emit. Silicone forms are used for baking muffins, muffins. Such forms are a rectangular base with round cells of small diameter, in which you need to invest. The use of silicone forms like the housewives also because such heat.resistant comfortable dishes will allow to bake the cake. Products from this non.toxic substance outwardly resemble the shape of a round bucket. Silicone kitchen utensils can have both small and large size.

Such dishes are flexible, soft, environmentally friendly.

Foil and foil forms

Many housewives are worried about whether it is possible to put a regular plate in the oven. Experts negatively answer this question. If there are no special dishes for the oven at hand, they recommend using foil. This material is convenient and practical. Alternative. foil uniform. Such options for disposable utensils are often found on sale. There are many pluses from foil forms. Products:

  • Cheaply sold;
  • Occupy a minimum of space;
  • Allow you to carry out uniform baking;
  • Prevent the burning of dishes;
  • At high temperatures do not crack and do not distinguish the substances dangerous for humans.

Minus in foil forms only one. This is a fragility.

At high temperatures do not crack and do not distinguish the substances dangerous for humans.


Since baking dishes in the oven are expensive, many prefer to buy a baking sleeve. It is convenient and environmentally friendly, since it is based on food heat.resistant plastic. The sleeve is convenient because it allows you to get healthy food similar to food from a double boiler. The described products are sealed, they retain beneficial substances and the natural aroma of the dish. Food in such packages does not burn. Many housewives decide to bake the dish in the sleeve, since thanks to him the oven and the baking sheet are not sprayed with fat.

The choice of suitable material

A frying pan in the oven can be made of cast iron, cast or stamped aluminum, stainless steel, glass and ceramics. The choice of material depends on the recipe and the features of the ingredients taken as the basis.

Universal metals and their features

Cast iron and aluminum pans without anti.stick coating are suitable for baking meat and birds entirely, portioned or large pieces. In such utensils, you cannot prepare with the use of sauces, adding and broths. It is better not to add fats if the surface is pre.processed and there is no risk that the products will stick to the bottom.

If you need to bake buns, cookies, pie or a thumbnail, a frying pan should be well lubricated with vegetable oil or covered with paper for baking, closing the pores. If there is no certainty that meat or vegetables do not stick, the shape must be covered with foil.

For the preparation of flood and yeast pies in the oven of a pan of metals and alloys, it should be covered with an anti.stick composition. All anti.stick coatings withstand high temperatures and are not afraid of ovens. But be careful with Teflonov, it cannot be heated above 220 degrees. For the oven it is better to choose a pan with stone, titanium or ceramic coating.

A good cast.iron pan for the oven is also suitable, but there is a risk that old fats will spoil the taste of dough, especially liquid. If you fry more often than you bake, it is better to insure yourself, covering the bottom and walls of food foil or confectionery paper.

There are no problems with enameled cast iron utensils. Frostings with enamel are ideal for baking meat, fish, poultry, vegetables and combined dishes. Enamel neutralizes the pores, so there are no risk of extraneous flavors.

dishes, placed, oven

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Stainless steel pans can be placed in the oven, but keep in mind that they are far from all for all dishes. The stainless steel does not heat up, so getting a golden crust is problematic if there is no additional aluminum plate in the thickness of the bottom. But then stainless steel dishes are suitable for those cases when you need to cook a dietary dish or delicately bake something, for example, apples.

For baking in the oven, the thickness of not only the bottom is important, but also the walls of the pan. For dishes that require long.term preparation, choose thick.walled dishes, otherwise the bottom and edges are burned or burned. The thin bottom can only be considered for short.term baking and quick baking.

Fashionable glass and ceramics

The heat.resistant glass pan is convenient for the oven because in it you can immediately serve the baked dish on the table. Or refrigerate after cooling, and the next day is heated in the microwave.

Ceramic pans are ideal for baking dishes that love to languish. It is good to bake meat, potatoes, prefabricated dishes, casseroles, fruits, flooding pies, omelettes in them. But do not seduct about the porosity of ceramics, since pans of this type are almost always covered with icing from the inside and outside.

But in both cases, it is important to consider that the dishes cannot be placed in a hot cabinet, it should gradually heat up together with the contents. It is also not permissible to put a hot shape on a cold or wet surface.

Features of care

Heat.resistant glass dishes requires careful handling. Be sure to adhere to the rules specified in the operating instructions. It says whether it is possible to put glass baking sheets in a preheated oven if they have cool products. Dough, other ingredients should heat up simultaneously with glass. You need to put a prepared dish in a cold oven. With a sharp heating or cooling of the walls, internal stresses occur in the glass, the container may burst.

It is important to correctly cool food in a glass bowl. It is placed on a dry wooden cutting board or dense fabric so that the glass cools evenly. On a raw and cold surface, ready.made dishes cannot be exhibited.

The dishes are placed on a dry wooden cutting board or dense fabric so that the glass cools evenly.

On the container that is placed in the oven, there should not be drops of water outside. Instead of a stand, it is better to use gratings, not a baking sheet. During cooking, you cannot add cold ingredients to the container. The amount of water is determined immediately. If there is a need to add it, you need to pour boiling water into a thin stream into the center of the dish. Baking foods are laid so that large pieces, products that require long.term preparation, are closer to the wall.

Instead of a stand, it is better to use gratings, not a baking sheet.

When storing utensils from heat.resistant glass between the lid and the edge of the pan, it is advisable to make a gasket from fabric or thick paper. So it will be possible to avoid the formation of chips on the surface of the container. Any chip, another defect on the edge. a reason to refuse the use of glassware.

Dishes for the oven

In the oven you can cook first and second dishes, bake pies, a loaf and cakes. The main thing is to choose the right dishes and baking molds. This section will help to understand the variety of species and materials, dispel doubts regarding new products and will remind of old and good traditions.

Boxing dishes

Boxing dishes are different, solemn and everyday, classic and fashionable, elegant and massive. Often it serves us for years, and sometimes it beats at the wrong time. This is, of course, about dishes. Boxing dishes are very diverse: it is opponent, fried, various shapes and pots. However, this is not surprising, because the process of baking itself is uniform cannot be called.

This method of cooking, like baking has been known since antiquity. Now let’s remember the course of history. In ancient times, there were no gas or electric plates, nor even furnaces. There was only a hearth. So baking. This is cooking on open fire or coals. And here we remember about barbecue. It would seem, what a baking she and pots, when skewers and gratings are needed? The trick is that the baking can be called three types of cooking at once: grilling, closed baking and granting. A lot of incomprehensible words? Let’s start in order. Grilling. This is a classic process of cooking barbecue, it is also called open baking, when the coals are located below, and vegetables or meat from above, while they are strung on skewers or laid on the grill. Closed baking is the most famous way, since the products are baked in the oven under the lid, in special sleeves for baking or in foil. One of the forms of closed baking can be called baking, for example, the preparation of pies. Graphic is also called a brief baking, when a almost ready.made product lacks a beautiful golden crust, and it is put in a preheated oven for a while.

Boxing dishes are required for closed baking and granting, when the dishes are cooked not on open fire, but only under the influence of heat emanating from it. In addition to dishes, for baking it may require foil, dough, special film shells, etc.D. But back to the dishes. What should it be so that the dishes are fragrant, appetizing and delicious?

First of all, you need to know that baking dishes, like any other dishes, can be made of different materials. So, in stores there are dishes of ceramics, refractory glass, cast iron and silicone. Ceramic dishes are most popular, since it allows you to prepare with minimal addition of fats, retains vitamins and gives a special aroma to your favorite dishes. The only disadvantage of such dishes is its fragility. One awkward movement. And there is no more pot. If you use just such dishes, then try not to subject it to a sharp temperature difference.

Firewall dishes are becoming more and more popular, since it can be used both in the oven and in the microwave oven. Glass dishes, like ceramic, are better to put in a cold oven, and after the dish is ready to put on a dry wooden surface, since temperature changes can lead to cracks. Cast iron dishes made of cast iron, the most heavy, but even without much care will serve you for many years. Cast iron heats up quickly and retains heat for a long time, so the dish will prepare faster, in addition, you can not be afraid that the products will burn or lose their taste qualities.

A lot of good things can be said about silicone dishes. Silicone is quite light material, it withstands the temperature up to 280 ° C and does not beat. An undoubted advantage of baking dishes made of silicone is that the dish can be removed without deforming it. A very useful property, especially during the holidays.

Let’s talk about baking dishes. The most common and familiar form. This is a baking sheet. Traditionally, he is in every oven, and every mistress knows how to use it. However, not every baking sheet is suitable for baking. It is better if it contains special grooves for collecting meat juice, fat and excess fluid, there will also be an useful grate that will not allow the dish to burn, relieve excess fat and is perfect for grilling in the oven. Typically, opponents are not afraid of external mechanical exposure, whether it be spoons, forks or metal blades. The pluses can also include compactness, since you can store several shiftly in the oven at once, simply laying them on each other, as well as the rapid and uniform heating of the entire surface.

Furrywalls for baking are no less popular. Their advantage in two small handles that allow us to conveniently, and most importantly, it is safe to get a cooked dish from the oven. Almost every baking fruit is equipped with a grille, so you can bake products without fear of their handling. Preparation of vegetables or meat in a jewel is ideal for those who are trying to eat not only tasty, but also useful. Any brazier has a cover that can most often be used as an independent dish, since it has a flat surface. Due to the presence of a lid in the javard, you can store a cooked dish, and small handles allow you to easily place such dishes in the refrigerator.

Sometimes terrin is found in stores. rectangular dishes with a baking lid. In terrin, you can cook dishes of meat, fish and vegetables, but fois grade and terrins are especially tasty in it-meat Bukhackans. Terrins are made of cast iron and ceramics, in addition, they have special holes for a thermometer, which will allow you to perfectly observe the temperature regime of preparing a particular dish.

The little.known in Russia, but very popular in Asian countries can be called Taji. a ceramic or cast.iron pot with a high conical lid. Tajin allows you to bake foods without adding oil or water. It’s all about the lid that condenses steam in its upper narrow part, so that water flows down the walls and again gets to the products. As a result, the dishes are very tasty, completely natural and cooked in their own juice.

Foil and foil forms

There are now a huge selection of disposable forms from aluminum foil in stores. Usually I do not use such, but they will undoubtedly come in handy if you bake a dish for a removal, t.e. Planning to take a dish with you to visit or for a picnic. Such forms do not need to be washed, they look very light and pretty. And in such forms it is very convenient to freeze the cooked dish, nothing will have to be shifted.

Can be used for baking and the most ordinary foil. Sufficiently wrap the roll or piece of meat tightly and put it on a baking sheet. All formed juice will remain inside the package. Many housewives are wondering which side of foil to put products. In practice, this does not play any role, the difference is practically not noticeable.

Frequently asked questions in the preparation of dishes in the oven:

I baked the pie at the indicated temperature, but it is raw inside me. What I did wrong?

Answer: Always check the readiness of the pie on dry toothpick: if you stick it into the middle of the pie and remove it, then there should not be a adhering dough on it. If, after the time indicated in the recipe, the pie is still raw, send it to the oven for 10-15 minutes, but the temperature can be reduced by 10-20 degrees so that the pie is prepared and it does not burn the top or bottom.

I was preparing a pie, and when I opened the oven door, he fell off me and did not get up anymore. why.

Answer: During the baking of pies, eclairs, casseroles, etc.D. Do not open the oven door without emergency, as this sharply reduces the temperature inside and the hot air quickly comes out, and the half.dried dough sticks together and will not be able to rise again. You can always turn on the backlight in the oven and check the baking condition.

The next time add less fluid or set the temperature of the oven 10 degrees below. Mix the dough specified in the recipe time.

Sometimes according to the recipe, baking must be left to cool in the oven, which must be slightly opened.

Why is my baking is brown uneven?

Set the temperature slightly lower, then the pastries will be blurred even more. Bake delicate baking in the upper and lower heat mode at the first level.

Air circulation may also affect the protruding edges of parchment paper. Always cut parchment paper in size of a baking sheet.

Vegetables in the oven were greatly boiled, how to maintain their elasticity.

Answer: Vegetables need to be cooked for long to save their color and texture. It is best to get vegetables at the Al Dente stage, when the middle is slightly crunched, so they will retain maximum benefits for your body.

Cookies stuck to parchment paper, what to do?

Answer: First, choose high-quality parchment paper with silicone coating. Secondly, you can slightly wet the parchment paper from the bottom after baking and leave for 10-15 minutes, the cookies will be well removed from the paper if you push it with a sharp knife.

Why my loaf cracked in the oven?

Answer: So the dough is not suitable, it should increase in volume by 2 times. And you can make small incisions on Bukhankai, this will prevent the formation of large cracks. It is also very important to create increased humidity in the oven. it can be an ordinary bowl with water.

If you have questions about the choice, use of electrical admission or you want to share your experience in cooking, advise a model or dishes for the oven, etc.D Be sure to ask and share experience in the Комментарии и мнения владельцев, this article will be useful to many housewives!



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