What can be done if the bottom of the baking cake burns in the gas stove?

Each housewife knows how pleasant it is when a cake made by her own hands flaunts on the table in front of guests! But, unfortunately, it happens that the bottom of the baking in the gas oven burns, and inside it remains raw and inedible. Why is this happening and how to prevent a repeat of the situation with the next pie?

It's all about the stove

The main feature of gas stoves is the heating coming from below, it is most difficult to regulate it. Therefore, if the pastries inside are poorly baked, although its bottom is already almost black, then the matter is most likely in the improper distribution of heat. In this case, you can call the wizard or try to fix the situation yourself. There are several ways.

• Install a special baking stone in the gas oven. Its secret lies in the porous structure and high heat capacity, it warms up evenly and acts as a kind of heat transfer buffer. Such a stone is made of fireclay clay, which is used for laying stoves. Many craftsmen replace this attribute with a regular red brick, it accumulates heat no worse.
• At the very bottom of the plate you can put a baking sheet filled with coarse rock salt. It will take about a kilogram and a half. You will be surprised, but salt perfectly takes away all excess heat, thereby allowing the cake to bake evenly. It can be stored in a gas oven for years without completely spoiling. For the same purpose, some use sand.
• Place dishes with water under a baking tray. Water also contributes to uniform heating of the gas oven. It is advisable to choose a container for it larger and deeper, otherwise it will evaporate during prolonged baking. But you should know that this method is more suitable for instant baking.

Tip

The bottom of the cake may burn when using a pan to collect fat instead of a baking sheet. It severely restricts the movement of hot air in the oven, pastries do not have time to bake inside, its edges and top dry, burn. Properly cook on a special aluminum baking sheet or wire rack.

Rules for using the oven

Some do not know or forget that there are certain rules for using a gas oven. Even such trifles as it would seem, such as an extra frying pan or roasting pan, can lead to sticking of the pie.

So what do you need to know?

• Before putting the pastries in the oven, it is necessary to remove all unnecessary objects from it, so as not to disturb the circulation of air flows.
• Then the oven must be thoroughly heated. Set the maximum temperature and wait about 15 minutes.
• After that, the temperature is adjusted to the necessary, and after a few minutes a baking sheet with baking dishes is set in the oven.
• It is desirable to place the baking dish or the baking sheet itself in the middle so that there is enough space around for the circulation of heat.
• It is necessary to monitor the readiness of baking in a gas oven through a special window, after turning on the backlight. In the process of cooking, it is extremely undesirable to open the door.
• You can check the readiness of the cake with a toothpick or just a match. You need to pierce the baking in the middle, and if the dough does not stick, then it is well baked.
• Now the gas stove can be turned off. Do not rush to take out the cake, it should stand in the oven for another 5-10 minutes.

Tip

Detailed instructions are included with any stove. It is advisable to study it carefully so that the baking is perfect.Some models have their own characteristics that must be considered when cooking.

Secrets of the temperature regime

Sometimes in the recipe the temperature at which it is necessary to bake the dish is not indicated, or the temperature regime for the microwave oven, electric stove is indicated. Therefore, it is useful for hostesses who cook in a gas oven to familiarize themselves with the following information.

• Buns, pizza and miniature pies are baked at a temperature of 220 degrees.
• For the preparation of lasagna, large pies with filling, meat in the foil, a temperature of 200 degrees is necessary.
• Fish and meat are best baked at a temperature of 160-180 degrees.
• Meringue must be baked at 140 degrees.

Or maybe it's the recipe?

It happens that, despite the manipulations with the stove, the bottom of the baking still burns, and the top remains moist. Then you should think about a possible problem in the test itself. As you know, each species requires an individual approach.

• If it does not rise and burns a biscuit.

So that the top of this capricious test is well baked, and the bottom does not burn, you need to make it magnificent. To do this, whisk the whites separately from the yolks and put the biscuit 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 catch (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 sticks.

Problems with shortbread baking can occur with prolonged kneading of the dough, then it turns out as hard as a cracker, and easily burns. At the same time, the top is almost always baked. To make the dough crumbly, you need to use only egg yolks, put the butter softened (without melting), and cool all the ingredients before mixing.

• What to do if the bottom of the yeast dough burns, and the top does not bake?

First of all, it must be thoroughly kneaded and not clogged with flour. And, of course, any dough that uses yeast in the recipe should stand a little. If you immediately put it in the oven, then it will take a dense crust and burn.

• What to do if puff pastry is not baked?

It happens that instead of crispy plates of blush dough, the hostess gets one wet, unbaked cake. To avoid this situation, the butter in the puff pastry should not be put melted, but chopped with a knife. At the same time, the oven temperature should be high - 250-260 degrees.

• If the top and middle of the pastry cake remain moist.

This result usually leads to excess sugar or butter in the dough, poorly beaten eggs. It is important to consider that if soda is present in the recipe, then you need to start baking immediately after kneading the dough. In the case when the top and bottom of the cake are already well browned, but it is not ready yet, it can be covered with foil, and the temperature of the oven can be reduced.

Tip

In order to bake pies faster and better, you can use a special form with a hole in the middle.

Cooking in a gas oven is not easy - either the bottom will burn, then the top will not bake. But you can fix this situation, you need to find out the cause of the problem. Sometimes it’s enough just to put a brick or slightly adjust the recipe. Everything is in your power, the main thing is to set a goal.