They are two different cooking modes and suitable for different foods. Here are some tips on how best to use them in the oven
How many times have you happened to read about recipes "Oven cooking", or the other way around, "Static oven cooking"? Or instead of not having information about it and therefore not knowing how to behave? How to do? Do you know what the difference is between the two modes? It is two many different ways to cook, ideal for specific recipes and with different characteristics. Let's try to understand more.
The static oven
The static oven works for irradiation: the heat derives from an electrical resistance that is located in a specific point of the oven, usually at the top or bottom, or in both parts. Cooking takes place in a way slow and uneven, without any movement of air. A precise temperature is then gradually reached, and this allows the food to cook slowly and delicately.
The fan oven
In the fan oven, the heat is emitted by convection through a fan, faster and more uniformly than in static mode. The flow of hot air will reach every part, cooking the food evenly. Another peculiarity of this way of cooking is to make foods crisp: the heat produced by the fan will create a crust on the surface of the food, a crisp patina that will make them fragrant.
Which foods to cook in a ventilated way and which ones in a static way
The static oven is recommended in all those cases where you need to cook a leavened product Pizza, bread or flat bread. This mode is also ideal for all cakes, sponge cakes, the meringues. The slowly spreading heat facilitates leavening and the food is perfectly cooked inside and dry. The ventilated mode is instead perfect for preparing lasagna, baked pasta, au gratin vegetables is tarts of all types, including those filled with cream. In this way, the food will remain soft and fluffy on the inside, but with an irresistible crispy shell.
Some tricks
Do you have a fan oven and want to cook bread at best? You will get the desired result by brushing the surface of the leavened product with milk, beaten egg or melted butter: in this way the creation of the golden crust on the surface will be delayed which, once formed, would block its growth.
If you want a fragrant but soft bread inside, place one bowl with water on the bottom of the oven: the heat produced will create steam, which will maintain the softness of the food and promote further leavening. To obtain the final browning, remove the bowl of water for the last 10 minutes and let out the already formed steam.
In the tutorial some other suggestions for a more correct use of your oven
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