What can you do if the bottom of your baked goods burns in a gas stove?

Every housewife knows how nice it is when a pie made with her own hands flaunts on the table in front of her guests! But, unfortunately, it happens that the bottom of the baked goods in the gas oven burns, but the inside remains raw and inedible. Why does this happen and how can we prevent the situation from happening again with the next pie?

It's all in the slab

The main feature of gas stoves is the heating coming from below, which is the most difficult to regulate. Therefore, if the baked goods inside are not baked well, although the bottom is almost black, then the problem is most likely due to improper distribution of heat. In this case, you can call a specialist or try to fix the situation yourself. There are several ways.

• Place a special baking stone in the gas oven. Its secret lies in its porous structure and high heat capacity; it heats up evenly and acts as a kind of heat transfer buffer. This stone is made from fireclay clay, which is used for laying stoves. Many craftsmen replace this attribute with ordinary red brick; it accumulates heat no worse.
• At the very bottom of the stove you can place a baking sheet filled with coarse rock salt. You will need about a kilogram and a half. You will be surprised, but salt perfectly removes all the excess heat, thereby allowing the cake to bake evenly. It can be stored in a gas oven for years without spoiling at all. Some people use sand for the same purpose.
• Place a bowl of water under the baking tray. Water also helps the gas oven heat evenly. It is advisable to choose a larger and deeper container for it, otherwise during prolonged baking it will all evaporate. But you should know that this method is more suitable for instant baking.

Advice

The bottom of the cake may burn if you use a drip pan instead of a baking sheet. It greatly restricts the movement of hot air in the oven, the baked goods do not have time to bake inside, their edges and top dry out and burn. It is correct to cook on a special aluminum baking sheet or grill.

Rules for using the oven

Some people do not know or forget that there are certain rules for using a gas oven. Even seemingly small things like an extra frying pan or broiler can cause your cake to burn.

So what do you need to know?

• Before placing baked goods in the oven, you must remove all unnecessary items from it so as not to disturb the circulation of air flow.
• Then you need to preheat the oven thoroughly. You should set the temperature to the highest possible temperature and wait about 15 minutes.
• Afterwards, the temperature is adjusted to the required level, and after a few more minutes a baking sheet with baked goods is placed in the oven.
• It is advisable to place the baking dish or the baking tray itself in the middle so that there is enough space around for heat circulation.
• You need to monitor the readiness of baked goods in a gas oven through a special window, after turning on the backlight. It is highly undesirable to open the door during cooking.
• You can check the readiness of the pie with a toothpick or just a match.You need to pierce the pastry in the middle, and if the dough does not stick, it means it is well baked.
• Now you can turn off the gas stove. Do not rush to remove the pie; it should stand in the oven for another 5-10 minutes.

Advice

Each stove comes with detailed instructions. It is advisable to study it carefully so that the baked goods turn out perfect. Some models have their own characteristics that must be taken into account when cooking.

Secrets of temperature regime

Sometimes the recipe does not indicate the temperature at which the dish must be baked, or the temperature setting for a microwave oven or electric stove is indicated. Therefore, it is useful for housewives who cook food in a gas oven to familiarize themselves with the following information.

• Buns, pizza and miniature pies are baked at 220 degrees.
• To prepare lasagna, large filled pies, and meat in foil, a temperature of 200 degrees is required.
• Fish and meat are best baked at a temperature of 160-180 degrees.
• Meringue should be baked at 140 degrees.

Or maybe it's the recipe?

It happens that, despite manipulations with the stove, the bottom of the baked goods still burns, and the top remains raw. Then it’s worth thinking about a possible problem in the test itself. As you know, each type requires an individual approach.

• If the biscuit does not rise and burns.

In order for the top of this capricious dough to bake well and the bottom not to burn, you need to make it fluffy. To do this, beat the whites separately from the yolks and put the sponge cake in the oven immediately after kneading. It is important that the oven is heated to 200 degrees, not higher, so that the crust does not set (it will prevent the biscuit from rising). After 15 minutes, the temperature can be reduced to 170 degrees.

• If the bottom of the shortcrust pastry burns.

Problems with shortbread baking can arise when the dough is kneaded for a long time, then it turns out hard, like a cracker, and easily burns. In this case, the top is almost always baked. To make the dough crumbly, you need to use only egg yolks, add softened butter (not melted), and cool all ingredients before mixing.

• What to do if the bottom of the yeast dough burns, but the top is not baked?

First of all, you need to knead it thoroughly and not fill it with flour. And, of course, any dough that uses yeast in the recipe must “stand” for a while. If you immediately put it in the oven, it will form a thick crust and burn.

• What to do if puff pastry doesn't bake?

It happens that instead of crispy plates of golden brown dough, the housewife ends up with one wet, unbaked cake. To avoid this situation, the butter in the puff pastry should not be melted, but crushed with a knife. In this case, the oven temperature should be high - 250-260 degrees.

• If the top and middle of the butter pie remain raw.

This result is usually caused by excess sugar or butter in the dough, or poorly beaten eggs. It is important to consider that if the recipe contains soda, then you need to start baking immediately after kneading the dough. If the top and bottom of the pie are already well browned, but it is not ready yet, you can cover it with foil and lower the oven temperature.

Advice

To make the pies bake faster and better, you can use a special pan with a hole in the middle.

Cooking baked goods in a gas oven can be difficult - sometimes the bottom will burn, sometimes the top will not bake. But this situation can be corrected; you need to find out the cause of the problem.Sometimes all you need to do is just add a brick or tweak the recipe a little. Everything is in your power, the main thing is to set a goal.