The bottom of baked goods burns in a gas oven

Owners of a gas oven often encounter a phenomenon in which the top of the baked product remains damp, but the bottom burns. Some attribute this to the presence of a flame and the inability to clearly regulate the temperature, others to problems with the functionality of the device. In fact, the oven works fine, the basic rules for its use are simply not followed. Few housewives read the instructions for the device after purchasing it, but the specifics of handling the device are described there. You should start with the fact that it is generally better not to use baking sheets in a gas oven - they interfere with the uniform distribution of heat. The best option in this case are racks on which containers for baking workpieces are placed.

How to properly bake in a gas oven?

Contrary to popular belief, the oven is not a capricious device if you know how to handle it. Unfortunately, when a gas model replaces the electric one, they begin to treat it in exactly the same way, thereby making the first and main mistake. To ensure that the top and bottom of the products are always baked evenly, you should remember the following rules:

The temperature recommendations given in the recipes must be strictly followed. Do not try to speed up the cooking of baked goods by increasing the flame.
When baking a large cake, you should use a lower temperature than when working with a small product. A large workpiece is baked evenly and completely only when it is kept for a long time at medium temperature.

Tip: Each gas oven is designed differently, so you should read the instructions before using it. Sometimes the use of “non-original” pallets leads to blocking the movement of hot air, which is why the top of the products remains damp while their bottom begins to burn.

If the recipe does not indicate the temperature, you can use universal data: 180ºС for large pies, 200-210ºС for small baked goods.
Initially, the workpieces in the gas oven should be placed on the middle level. After some time, we evaluate the quality of the product. If the bottom darkens and the top does not set, we move the container to the upper level. Sometimes you need to brown the crust at the bottom, in this case we move the product as low as possible.
Forms for baking products in the oven must be greased with vegetable or butter, odorless natural fat. Then you don’t have to worry about the risk of the cake deforming or sticking to the dish.

If you don’t want to constantly lubricate the surfaces with products that, as a result of heat treatment, turn into not the most useful substances, you should use butter-based dough. It does not stick to the molds, it turns out tasty and crumbly. Moreover, most recipes allow the use of such a universal base.

Rules for using an electric oven

Electric ovens are equipped with a top and bottom heating element. Some units have a grill and convection. More functional appliances are also equipped with options for steaming and defrosting any food. Operating such equipment is quite simple even for inexperienced cooks.

Brief instructions on how to use an electric oven:

activate the device and set the required temperature;
wait 15-20 minutes to let the device warm up;
open the oven door and place the food in the center;
close the oven and set the cooking timer;
After the beep, open the oven door and take out the finished treat.

Ease of operation and durability of such equipment are two components of the demand for electric ovens. With such devices, crispy pizza, fish or meat with vegetables, fluffy biscuit will become a real decoration for both everyday and holiday tables. By the way, dishes look great if they are not only decorated, but also placed on a beautiful dish.

3 nuances of using an electric oven:

During cooking, do not place the baking pan or utensils on the lower part of the device. This can lead to damage to the heating elements located at the bottom of the unit. Containers with food are located exclusively on grates or shelves.
The oven can be turned off a few minutes before the end of cooking. The remaining temperature is enough to bring the dish to readiness.
To ensure that the dish is evenly baked or stewed, it is better to use the middle shelf. Cooking vegetable, fish, and meat stews should be done at the lowest level.

You also need to select a certain type of cookware for cooking. For electrical appliances, containers made of ceramics, refractory clay or cast iron are ideal. Metal containers and foil cannot be used. This is due to the design feature of the electric oven - metal and the containers that contain it are conductors of electricity and can cause sparks inside the device and damage it.

Useful to know: How to cook shish kebab in the oven: 2 recipes for pork and chicken.

Secrets from experienced housewives

When even following the above rules does not help, and the product still burns, you have to use techniques tested by experienced chefs. At home you can do the following:

The pies will stop burning if you place a fireproof brick at the very bottom of the chamber. Just first you need to clean it, wash it if necessary and dry it.

Tip: The tops of savory products will set and bake in the oven a little faster if you brush them with beaten egg yolk before cooking. And sweet preparations are treated with sweetened and strongly brewed black tea for the same purpose.

When there is no brick or you don’t want to use it for aesthetic reasons, you can take coarse salt. It is placed in a bowl made of heat-resistant material and placed under the baking rack.
They also sometimes place a container of water in a gas oven. The liquid evaporates, raising the temperature slightly. But the products do not burn, but are evenly baked. If you want a golden brown crust to appear on your culinary masterpiece, water should be used only in the first half of baking. A dish prepared in this way also turns out juicier than usual.

Despite the simplicity of the methods, they have proven their effectiveness. If such approaches do not give the desired result, and the top and bottom continue to bake unevenly, this indicates violations of the rules for the production of semi-finished products.

Choosing cookware for baking

The baking trays that come with the oven are convenient to use only if you are cooking a lot at once, for example, baking meat and potatoes for guests, whole poultry, or making cookies. They are too big for everyday cooking and difficult to clean.

There is a huge selection of baking dishes of different sizes. There is one for every dish: round ones with a split design for biscuits, glass and ceramic ones for casseroles, meatballs in sauce and roasts, silicone ones for muffins.

Foil, sleeves and baking bags are ideal when you need to cook a dish in its own juices. There is nothing easier than throwing chicken pieces into a bag, sprinkle with spices and put in the oven. In addition, you don’t need to wash the baking sheet from grease afterwards, and the dishes will turn out healthier.

Features of temperature conditions

In order for a gas oven to help bring the workpiece to the desired state, and not spoil it, the temperature and time parameters must be strictly maintained. Here are just the basic recommendations, which may vary slightly depending on the characteristics of the filling and the composition of the baking dough:

The bottom of the pizza will not burn, and its top will be covered with an appetizing crust if you bake it at a temperature of 210-220ºC for 20-25 minutes.
For tall pies with filling, the optimal temperature is 180-200ºС. The processing time will be 35-45 minutes.
Low pies and various buns are processed for half an hour at a temperature of 210-220ºС.
Meringue, regardless of which oven is used, is baked at 140ºC until its top, bottom and sides are dry and covered with a dense crust.
To bake lasagna, the temperature is set to 190-200ºС. The duration of exposure may vary. The main thing is that the top layer of the product sets and browns.

It turns out that working with the oven is not at all difficult, you just need to do everything taking into account the specifics of the device. Well, if following the nuances does not help, you should measure the temperature in the device chamber using a special thermometer. There is also a possibility that some settings were lost, or that one of the systems broke down. In this case, you should not try to figure out the problem yourself; you should immediately contact specialists who will quickly determine the cause of the phenomenon and eliminate it without risk to the device.

Life hacks and tips

Do not open the oven door unless necessary, especially when preparing pies, omelettes and casseroles. The temperature inside drops sharply, and the dough will then not be able to rise. Use the built-in light to check the condition of your food.
The dish is almost always placed in a preheated oven. Most modern models have an indicator light that stays on while the oven is heating. If your oven does not have an indicator, turn on the desired mode and temperature, time it for 15 minutes and only then put the dish in the cupboard.
Remove any excess baking sheets or racks from the oven if you do not intend to use them. They affect air circulation and oven heating.
If you use the convection mode, do not forget to reduce the heating temperature by 15–20 C. The fan makes the air hotter.
Always leave a small gap between the back wall and the baking sheet to allow air to circulate throughout the oven.

Why isn't the top of the pie baked?

A gas oven has its own peculiarity: proper circulation of hot air is important so that the top of the pie is golden brown and the bottom is not burnt. Therefore, empty molds and pans inside the oven can cause baked goods to burn. ... In addition to burning, the dough may simply fall off, and the top of the pie will not brown.

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Freedom is the key to success

Parties and holidays always lead astray, and this even applies to the desire to fit as many dishes as possible into the oven at one time. Many people assume that this reduces cooking time and makes their life easier. Don't give in to this temptation! To ensure that air circulates around your food properly and it cooks evenly, you need to be sure to leave space between the dishes. And if you are baking something small or roasting, for example, chicken wings or vegetables, piling up is also harmful! If food comes into contact with the dishes or with each other, the contact areas do not brown or warm up as they should. Of course, we are not talking about dishes that are baked in heat-resistant forms - where contact with the walls of the form is inevitable.

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TIP: Since gas ovens, as mentioned above, are full of more humid air, to brown the dish, move the baking sheet with it to the top of the chamber or place a second, empty one directly above the baking sheet. The high temperature will be reflected from the “ceiling” and help create a golden brown crust.

How I fixed the problem

It was decided to inspect the oven. The seals were fine. The burner also worked properly. And then I remembered my old grandfather’s method with bricks. I’ll say right away that bricks alone did not help me. I paired them with certain cookware.

With bricks

After building the country house, we just had a small pile of bricks left. So red, made of baked clay. Therefore, I didn’t have to spend money on material. Modernization was cheap and cheerful:

I brought three bricks from the dacha.
I placed two bricks on an iron sheet on the sides above the burner.
The third tried to place it in the center, but the sheet began to fall through. I left two.
I turned on the oven in advance to warm up the bricks (about twenty minutes).
I set the pie to bake.

It turned out better with bricks than without them. They took all the heat upon themselves and gave it back evenly. The cake rose, but browned more on the bottom. The top remained pale. And the middle was not baked properly.

How to use the oven correctly

It is very important to follow safety precautions when baking, regardless of the type of oven. The cake may burn on the bottom and not bake on the outside due to improper use of the oven.

How to use the oven correctly:

Before you start baking, you need to remove everything from the oven. A burnt bottom and an unbaked top may indicate that there are foreign objects in the oven that are preventing the heat from being evenly distributed.
Before you start baking, you need to preheat the chamber at the highest temperature for 10 minutes, and then set the desired mode.
It is best to place the baking tray in the middle of the oven. It is very important that there is space left inside for air circulation. If the baked goods still burn, then the deco should be placed on the very top.
A slightly open door can also cause burnt bottoms. You need to close it tightly and watch the cake through the viewing window.

If the oven gets very hot at the bottom, it is best to place the deco above the middle. In this situation, the cake will be able to bake evenly.

At what temperature to bake pies/pies: bakers’ opinion

Baking at the correct temperature is important not only for timing, but also for the final baking result.
Different types of dough and filling require different baking times and temperatures. For example, a pie with meat takes longer than a sweet one or with cottage cheese.

Below, from the table you will find out how long pies and pies are baked in the oven, without taking into account the time for heating the oven and its type.

⏲ Temperature and baking time for pies and pies
You need to start baking in a cold or hot oven.
Useful tips from bakers
Interesting video about working with dough

What secrets does every housewife need to know for perfect baking?

Optimal temperature for baking

For perfect baking, it means maintaining the optimal temperature. You should only put baked goods in the oven if it has already reached the temperature required for this recipe. After all, the baking temperature is indicated for a reason. Only under such conditions will it be able to bake sufficiently and not burn.

Oven SMEG-SF6341GVX

A striking example of a functional gas oven is this model from the Classica series. The Italian-made cabinet has an impeccable design: the body is made of high-quality stainless steel, which harmoniously combines with black glass. The metal is treated with a special substance that provides long-lasting and effective protection against fingerprints, drips, stains and other contaminants. The oven has an impressive usable volume of 63 liters, which makes it possible to bake large portions, including large pieces of meat. You can cook on 4 levels at the same time; 1 pair of telescopic guides is included in the package. Metal guides increase comfort during operation: loading and unloading baking sheets, as well as checking the readiness of food is now much easier. And if you install the oven in furniture at chest level, you won’t have to bend over while cooking. Bright internal lighting provides visual control of what is happening in the working chamber.

The gas oven is controlled using ergonomic rotary switches. Supported temperature range: from +150 to +265 degrees C, which allows you to bake meat, fish, vegetables or sweet pastries without any problems. 8 cooking functions are supported, a customizable timer with an acoustic signal will help you accurately control the cooking time. An electric grill with a power of 1.8 kW significantly expands the functionality of the device, helping to quickly achieve an appetizing crispy crust on baked products. The convection fan ensures constant circulation of hot air, which helps food cook evenly at all levels. The walls of the inner chamber are covered with special Ever Clean enamel, which greatly facilitates the maintenance of the device. This substance has a finely porous structure, characterized by low adhesion to fats and pieces of food settling on the surface. Thanks to the Ever Clean coating, grease and dirt do not eat deep into the walls and are washed off almost effortlessly.

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Root of Evil

To begin with, I decided to figure out what the problem was. Obviously, if the bottom of the baked goods is burning, then the temperature at the bottom is higher than at the top. Actually, this is a specific feature of gas ovens, in which the burner is always located at the bottom. Ideally, the heat should envelop the baked goods from all sides.

If the bottom of the baked goods burns, the heat is not distributed evenly.

What could contribute to this? I came up with several ideas:

Temperature too high.
The pie is too close to the flame.
3. Thin walls of dishes.
The door does not close tightly, preventing heat circulation.