In order for the dish to be well cooked, it is necessary to select the required temperature for cooking. But, what to do if the gas oven does not bake well with a properly selected temperature regime - the food on the bottom of the baking sheet burns, but is not baked on top? Agree, buying a new oven is not the best option. How can you correct the situation if the equipment has ceased to bake, fry and perform its working functions?
We will discuss these issues in our article - we will talk about the reasons for poor baking and provide detailed recommendations for eliminating various problems. We will also tell you how, with the help of available tools, you can cope with a violation of the heat distribution in the oven.
The content of the article:
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The main reasons for poor baking
- Problem # 1 - leakage of the chamber
- Problem # 2 - the automation does not maintain the temperature
- Problem # 3 - thermostat imbalance
- Problem # 4 - violation of operating conditions
- Important Tips for Oven Baking
- Conclusions and useful video on the topic
The main reasons for poor baking
Each gas oven has a burner at the bottom. This is where the main heat comes from. Some models are additionally equipped with convection fans, and the old-style gas ovens do not have them at all. These fans are designed to distribute heat evenly throughout the oven.
Almost all household appliances sooner or later fail, and pies and other dishes that the hostess prepares so diligently are not baked or burned. But, regardless of whether you buy an expensive oven, or an old model, the problem of poor baking can be solved.
Problem # 1 - leakage of the chamber
One of the reasons for uneven baking of pies, cakes and other things in a gas oven, according to experts, is violation of the tightness of the chamber. In this case, the food will take a long time to cook due to insufficient heat, which will gradually go away. The cake will not be fried from above, since the main heat comes from the bottom, and when depressurized, it will go away altogether.
The problem may be related to broken glass, lack of additional heat resistant glassinsufficient door fit oven or thin factory thermal insulation.
Some gas ovens have thin factory insulation that allows heat to pass through. If a fact is found, it is better to seek the help of a specialist to replace the existing insulation material with a better one.
But, do not rush to disassemble the oven, first you should exclude the weak adjoining of the oven door itself. The whole essence of this malfunction lies in door clamping mechanism. It is simple and straightforward, so you can fix everything yourself.
The solution to the problem in this case is:
- We disassemble the door. The steps should be carried out carefully to avoid dropping individual parts, especially glass.
- We clean the clamping mechanism from dirt, check for damage (defects). If everything is in order, then grease it and assemble it.
These manipulations help to establish the overall functionality of the mechanism, making the clamp tight and the stroke soft.
Problem # 2 - the automation does not maintain the temperature
Quite a lot of problems can be associated with gas technology - sometimes the gas does not come well, the oven goes out, hotplate burns badlyor a leak occurs. Therefore, it is extremely important to observe safety measures when operating gas-powered equipment.
If your gas oven is equipped with a convection function, then it should bake food properly. This means that the reason for the poor functionality of the technique should be excluded, and look for something else
However, there are a number of malfunctions that can be associated with the problem of unsatisfactory cooking. So, many owners of gas ovens complain that automation does not maintain the set temperature. As a result, when choosing the desired temperature regime, the food does not have time to cook. In this case, the situation can be triggered by various breakdowns.
These include:
- wear of the insulation located in the walls of the oven;
- deformation of the rubber door seals;
- burner breakdown;
- violation of heat transfer of the bottom sheet of the oven;
- poor fit of the door, etc.
Some of these breakdowns are difficult and dangerous to repair on your own. Therefore, it is advisable to consult a specialist gas company. Diagnostics of these malfunctions is simple and consists in a thorough examination of the equipment.
Problem # 3 - thermostat imbalance
If during the verification process it was not possible to identify a single similar defect, then the reason may be breakdown of the thermostat. So, when the knob is set to a certain position, the required temperature is set. If this does not happen, then the thermostat can be considered unbalanced.
It cannot be repaired either independently or with the help of professionals. The only solution is to replace the thermostat.
The thermostat of the gas oven is responsible for maintaining the desired temperature in the oven and the necessary heating - uniform and intense
Problem # 4 - violation of operating conditions
The food in the oven does not always burn, or is not baked due to technical problems with the household appliance. These may be reasons related to its misuse. Sometimes a gas oven for some reason does not bake from the bottom - the food burns from the top, but the bottom remains raw. This is what most housewives face.
Here are the main reasons why a gas oven sometimes bakes poorly or burns the bottom of a dish during cooking:
- Disruption of hot air circulation in the oven. With a normal distribution of heat in the "oven", the bottom, for example, of a pie, should not burn, and the top should be reddened. Poor heat circulation can be caused by an extra (empty) baking dish / pan in the oven.
- Unsuitable baking sheet. A baking sheet that is too large can spoil food. It practically leaves no gaps, which means it disrupts the circulation of heat inside the oven.
- Frequent "glancing" inside the oven. When you open the door, the heat will come out. This will disrupt the optimum cooking temperature. Especially sad consequences from "peeping" for baking - the dough falls off, is not baked inside and burns from the bottom. The top in this case will remain pale.
It is also important to keep an eye on the temperature. It is not enough to set a more intensive mode to quickly prepare a culinary masterpiece - if it is a dough, then it will not bake inside (it will not have enough time), but will burn from the bottom.
Simple solutions to the burning problem
If all the operating conditions of the gas oven are met - there are no extra empty trays, the oven does not open during the cooking process - then you can use a simple solution to the problem - put a container with water.
The figure below clearly demonstrates this method.
Water helps prevent food from burning through evaporation. Even if there are no additional heat distributors in your oven, the container with liquid will fulfill this role, preventing the bottom of the dish from burning from intense and localized fire.
It should be said that this method is only suitable for fast food. Water tends to evaporate, so you will have to top up it if necessary, which means opening the oven. But, since it is extremely undesirable to do this, then such a solution is suitable for quickly preparing dishes. This method is ideal for them.
How else to prevent bottom sticking?
If we look at the problem from a technical point of view, then, most often the problem lies in the wrong distribution of heat. Perhaps your stove simply does not have additional heat stores or there is no top heater in it. This problem can be solved on your own. But for more serious situations, such as "fire attenuation", "no ignition", etc. a specialist from the gas company should be invited.
To prevent food from burning during cooking, you can do the following:
- Use stone. Many people buy stones and use them as an integral element in the preparation of many dishes.
- Baking tray with salt. Another way is to place a baking sheet with coarse salt (stone) on the lowest level of the oven. You will need about 1.5 kg.
The properties of salt are heat absorption. This means that it resists the incoming intense heat from below, and will not let the baked goods burn. You can replace salt with regular sand.
These methods are popular because they have proven to be effective in practice. They help to better distribute heat in the oven. The food turns out to be properly cooked: the bottom does not burn, and the top and the inside reach full readiness.
But when using home methods to better distribute heat in a gas oven, do not forget about fire safety.
The stones mentioned above are not simple, and they serve as thermal buffers. Their structure is porous and their heat capacity is high. Therefore, the stone contributes to an even baking. They are made from chamotte clay, which was previously used for oven masonry.
This trick - using bricks or salt - creates a 100% guarantee of good baked goods. However, the proven and best alternative to brick is salt.
But sometimes it is not enough to eliminate burning from the bottom. It happens that when cooking, the top of the cake is not baked in the gas oven. What to do then?
Some users, faced with such a situation, increase the temperature, thereby exposing the bottom of the dish to scorching. It is important not to overdo it with temperature - let the dish cook at the right temperature.
Important Tips for Oven Baking
What matters is not only what we cook in the oven, but also the correct selection of temperature, dishes and consideration of other points. It is also important to study the manufacturer's recommendations and follow the basic rules for using a gas oven set forth in the instructions. Perhaps there is a moment in it that you have forgotten about, and that it may be the cause of poorly cooked food.
Before cooking, we recommend that you do not forget about the following rules:
- No need to increase the temperature to the limitif the cake is not baked - this is the most common mistake of housewives. The pie will most likely be spoiled by a burnt underneath. Each dish has its own temperature. For example, if the cake is large, the temperature is lower, and the time is longer, and vice versa. Optimum is 180 ° C for large cakes and 210 ° C for small ones.
- Do not place the baking sheet too close to the heat source. If the temperature in the oven is distributed correctly, then you need to set the mold in the middle.
Modern models of gas ovens, which are equipped with convection fans, do not require special rules. In them, food is cooked almost perfectly. However, their cost is significantly higher.
Gas ovens are a fairly reliable technique. If the equipment stops working properly without baking the top or bottom, it is not necessary to immediately call a specialist. You can start with a careful examination - after all, such a problem, in most cases, can be dealt with on its own.
Conclusions and useful video on the topic
A video about why the bottom of the dish burns, but the top does not blush:
The article reflected the most common problems with gas ovens, which sooner or later every housewife may face. The main thing is to diagnose malfunctions, and only then proceed to eliminate them.
If, during the inspection, you find a burner malfunction or other serious breakdown, you should contact a specialist. And in case of detection gas leaks - call emergency services immediately.
Are you familiar with the problem of poor baking like no one else? Tell us what method you used to fix it. Leave useful recommendations, ask questions to our experts and other users - the feedback form is located below.
