Oven
Purpose
The primary enclosed heat source for roasting, baking, braising, and slow-cooking. Provides even, radiant heat from all directions — essential for browning large cuts, baking bread, and any recipe that needs sustained, hands-off cooking.
Usage
Always preheat to the target temperature before inserting food — most ovens need 15-20 minutes. Use the middle rack for even heat unless otherwise directed. Convection (fan) mode circulates air for faster, more even browning — reduce temperature by 15-20°C when using convection. Avoid opening the door frequently, as this drops temperature significantly.
Buying Guide
Look for accurate temperature control, a convection (fan) option, and a reliable thermostat. An oven thermometer is recommended to verify actual temperature. A self-cleaning function saves labour. Consider the internal dimensions for your largest roasting pan or baking sheet.
Materials
Compatible Heat Sources
Best For
- roasting
- baking
- braising
- broiling
Care & Maintenance
Clean spills promptly to prevent smoking. Use the self-clean cycle or a paste of baking soda and water for deep cleaning. Check the door seal periodically for a tight fit.