How to determine the temperature in the oven of a gas stove without a thermometer and using numbers. How long to preheat the oven and how to a certain temperature How long does it take to preheat the oven to 200

To find out how to determine the temperature in the oven without a thermometer, you can use available tools and proven methods. It will be quite difficult for a baker to bake a tasty loaf if he does not adhere to the required heating mode specified in the recipe. Therefore, here you will find the answer to the question of how to preheat the oven to the desired readings, even if it is not equipped with a temperature measuring device.

How long to preheat the oven and how to a certain temperature?

Ovens purchased 20 years ago have the ability to heat up to 300°C with a full turn of the knob. If you turn on the gas by half, then, accordingly, the temperature in the oven will drop by half ─ to 150°C. Experienced housewives use different handle positions when heating the oven to the desired parameters.

Inexperienced cooks can rely on the following generally accepted standards:

In all models of gas ovens, the oven is heated to 180°C over low heat in 25 minutes.
If you turn on medium heat, this time will be reduced to 15 minutes.
The fastest way to warm up a cabinet to 180°C is to let it burn on high heat for 5-7 minutes.

For a biscuit, a temperature of at least 230-250°C is important. To determine the time for heating the oven to these readings, you need to conduct an experiment:

Light a small fire in the oven.
Place a piece of foil with a teaspoon of sugar on a baking sheet.
Note the time and increase the burner flame.
Record the moment when the sugar begins to melt at a temperature of 200°C.

This experience will help you find out the time for heating the oven to 180-200°C.

How to determine the temperature in the oven without a thermometer?

There are other proven methods for determining over time the degree of heating of the oven using improvised means. You will need:

flour;
piece of paper.

If you doubt that the glow has reached the required temperature, then you can achieve the desired parameters using them using the methods described below.

Determining temperature using flour

The color of the flour will indicate what temperature the oven reached when it preheated. Do the following:

Cover a baking sheet with parchment.
Rub 1 tablespoon of flour over the entire area of the paper in small piles.
Place the baking sheet in the middle slot of the preheated oven and note the time.
Keep an eye on the period during which the color of the flour changes.

The color of the flour should change from white to dark brown. Depending on how long it takes the oven to heat up, draw a conclusion about the degree of its heat. In this case, use the following parameters:

if the flour remains white within 1 minute, it means the oven temperature is below 180°C;
yellowing after 30 seconds indicates that there is already 200°C;
darkening to brown in 15 seconds is typical for 250°C;
instant charring - 270°C and above.

This simple method was shared by experienced bakers who find it easy to determine the temperature in the oven without a thermometer.

Determining temperature using a white sheet of paper

Old home economics books recommend placing a notebook sheet in a heated place where the baked dish will be placed on a baking sheet and monitoring the charring time. Temperature data can be obtained from the following paper combustion parameters:

within 5 seconds it becomes ash when the oven is heated to 270-300°C;
if the sheet is charred in 15 seconds, then the cabinet has warmed up to 250-270°C;
complete smoldering in 30 seconds will show that the heat has reached 230-250°C;
the sheet turns black in 60 seconds, which means the oven is already at 200 degrees;
The darkening time took 5 minutes - the cabinet heated up to 180°C;
if the minimum temperature is below 150°C, the paper will only turn yellow.

This simple method works flawlessly, which is why many housewives use it in their cooking practice.

How to find out the temperature in the oven by marks?

A large number of modern cabinets have a specific temperature setting scale. In the instructions for them, manufacturers indicate the correspondence of the degree of heating to each division of the regulator. But these parameters differ for different models. We recommend writing down the data on a piece of paper and using it as needed.

It’s more difficult for those who have lost the instructions. Then to calculate the parameters you will need the following characteristics of the oven:

Maximum temperature;
how many divisions are marked on the thermostat knob.

There are some standard parameters for this technique. Thus, the maximum temperature in the oven of a gas stove is 250°C, and for electric stoves it is 280-290°C. If you divide this value by the number of divisions, you can set the temperature scale for the regulator. Please note that these data will be approximate, but they can be checked using the above methods and thus adjust the regulator.

What types of thermometers are there for a gas oven?

It is easy to control the cooking process using a thermometer, which can be purchased at a specialty store. Their range is quite large, and they all differ in their functionality and price. To choose a thermometer for a gas stove oven, you need to focus on their technical characteristics. Let's describe them in more detail.

Analog thermometers are mechanical devices that oven manufacturers often build into ovens. They are quite easy to use and have a reasonable price. They are produced with a measurement range in the form of a dial or linear scale. Their error is small - up to ±1°C. Depending on the chosen model, they can be hung, installed on levels in the oven, or mounted in the oven.
Digital instruments are electronic devices that measure temperature instantly. They are equipped with the following functions:

set the cooking time;
a sound signal notifies about the end of baking;
regulate the preparation of fish and meat dishes, desserts;
have different color temperature indications.

Disadvantage: these devices break down at temperatures above 280°C.

A temperature probe is a special type of device for measuring the degree of heating of meat or fish from the inside during baking. Equipped with a sound signal that notifies you when the desired temperature has been reached. The kit includes a steel needle with a sensor, a heat-resistant wire and an external measuring unit with a display. Use a probe to pierce the meat or other dish in several places and check the temperature. In this case, the integrity of the product is practically not compromised, as, for example, in the case of using a knife to check the readiness of meat.
A non-contact probe is equipment that operates on the principle of a pyrometer. It determines the degree of heating of the dish without touching it using a beam. It is not widely popular because it cannot check the temperature inside the dish.
The radio probe's technical characteristics are similar to the temperature probe, but with more advanced functionality. Its kit is complemented by a docking station and a remote control with a radio-controlled display, which can be carried with you within a radius of up to 1 km from the oven. This allows you to control the preparation of dishes while in other rooms or even outside the house. The device is expensive, but its functionality gives it a significant advantage over other similar devices.

If you want to use a thermometer for a gas oven, then consider the following recommendations:

cheap models are made from low-grade materials, so they quickly fail;
do not place the thermometer on the walls of the oven, as the readings will be incorrect;
a digital thermometer is better than a mechanical one and will be able to signal when the desired temperature has been reached;
if the oven is rarely used, then choose a mechanical thermometer that will not run out of batteries when it is not needed;
give preference to a thermometer with a scale of up to 300 degrees, which will allow you to control even the high heat inside the oven;
On small instruments, scale divisions and numbers are difficult to see, so choose graduations with large font;
The most accurate temperature readings on the thermometer will be obtained in the place where the baking sheet will be installed.

In order to bake products efficiently, it is important to preheat the oven to the parameters specified in the recipe and maintain the desired heating temperature until the end of cooking. Using the above methods, this can be done easily even without a thermometer. If you decide to purchase it, then following the advice, it will not be difficult for you to choose a high-quality thermometer and then use it to prepare the healthiest and most delicious dishes.

Modern housewives have at their disposal a lot of household appliances that make everyday life much easier. An oven is rightfully considered one of the convenient devices. Housewives enjoy baking various foods, delighting their loved ones with tasty and healthy food. It’s great if you have an innovative oven at home with a lot of various functions and sensors. But, if there is none, how to heat the oven to the desired temperature?

We determine by “eye”

It is quite difficult to determine to what temperature the oven has warmed up without a thermometer. For example, if you need to bake a chicken at a temperature of 180 0, how can you understand that the cabinet has already heated up to the required values? You can light a medium fire, wait for 5-7 minutes, and then turn the fire down and put food in the oven. It cannot be guaranteed that in this case the desired temperature will be obtained, but according to reviews from housewives, it is already possible to bake chicken in such conditions.

But chicken or fish do not require precision, like, for example, a capricious biscuit. What to do in this case? To prepare dishes that are more temperature-sensitive, it is recommended to purchase a separate thermometer intended for use in ovens.

Folk tricks

Just 10-15 years ago, housewives, in the absence of a thermometer on the oven, used old, proven methods for determining the temperature regime. To understand what degrees the oven has warmed up to, you need to take a pinch of flour and place it on a baking sheet. The oven must first be preheated and a baking sheet should be covered with white paper. When pouring flour onto paper, you need to observe how long it takes for it to change color.

If the flour is charred within a few seconds, then the cabinet has heated up to 280 0 C.
A rapid change in color from white to dark means heating to 220 0 C.
When the shade slowly changes to yellowish, the oven is heated to 180 0 C.

There is another way to find out what temperature the oven is heated to without a thermometer. To find out how much to preheat the oven to an average of 180-200 0 C, you need to light a fire in the cabinet and place a piece of foil on a warm baking sheet. Then pour a small amount of sugar on top. Slowly increase the fire level in the cabinet. As soon as the sugar on the foil begins to melt, the temperature has reached 200 0 C. This indicator is quite enough for preparing most baked dishes and pastries.

Determining the time

If you don’t have foil, sugar, or flour on hand, and you need to preheat the oven to 180 degrees, you can use a temporary indicator. Experienced housewives recommend timing the time from the moment the fire is ignited. It takes at least 10 minutes for the temperature to reach the set parameters. Provided that the fire is medium. Accordingly, as the fire increases, the time it takes to warm up the cabinet decreases.

When you turn on low heat, the oven heats up to a temperature of 180 0 C for 20-25 minutes.
At medium heat - 15 minutes.
With strong – 5-7 minutes.

Taking into account the capabilities of the equipment

If the household uses an old oven, experts recommend calculating the heating time, taking into account the capabilities of the device. Thus, all ovens manufactured 20 or more years ago are designed for a maximum heating power of 300 0 C. This means that in order to heat at maximum, the gas supply valve to this burner must be fully open. If the valve is opened halfway, the oven will heat up to 150 0 C. Then, through mathematical calculations, we find that the valve is open a quarter of the full circle and starts heating to 75 0 C. This means that to heat the oven to 180-200 0 C you need turn the knob half a circle and a little more clockwise on the makeshift dial to the number 8.

Summing up

Don't be upset if you're not lucky enough to have a modern oven with a lot of functions and capabilities. Using the recommendations of experienced housewives, you can independently set the desired temperature in the oven. Remember that basically all dishes are baked at a temperature of 180-200 0 C. Using the tips given above, you can easily heat the oven to the required levels.

Woman preparing food in the oven

We determine by “eye”

Oven

Folk tricks

If the flour is charred within a few seconds, then the cabinet has heated up to 280 0 C.
A rapid change in color from white to dark means heating to 220 0 C.
When the shade slowly changes to yellowish, the oven is heated to 180 0 C.

Bread in the oven

Determining the time

When you turn on low heat, the oven heats up to a temperature of 180 0 C for 20-25 minutes.
At medium heat - 15 minutes.
With strong – 5-7 minutes.

Taking into account the capabilities of the equipment

Next, through mathematical calculations, we find that the valve is open to a quarter of a full circle and starts heating to 75 0 C. This means that in order to heat the oven to 180-200 0 C, you need to turn the knob half a circle and a little more clockwise on an improvised dial to the number 8.

Turning on the oven

Summing up

An oven in which the glass and door do not heat up

Every housewife spends time in the kitchen, morning, afternoon, and evening. All day long she cooks for her family, her loved ones and relatives. And the oven helps her with this.

This equipment can be installed both under the hob and at chest level. The ones we install at chest level are independent. No matter where they are installed, we can still get burned. This happens when we open the door to check cooking. It is most dangerous when it is at the bottom, and small children can touch it at any time. After all, every oven heats up when it is used. In which oven does the door and glass not heat up? Are there special functions or technologies to reduce the heat or cool the body?

There are only a few manufacturers that do not produce ovens. There are such functions that we have practically nothing left to do ourselves.

For safety reasons, manufacturers can offer features such as oven cold front, tangential cooling, cold airflow on the door and glass.

What is the secret of not heating the outer part of the oven, namely the door and glass. After all, we first touch these parts and open the oven. This unit does not heat up as much due to the special coating and layers of glass. The oven can have up to four layers. So, the more layers of glass there are, and there is this coating, the oven door and glass do not heat up so much. Even if the oven has been running for a long time, we can safely touch it and, if necessary, open its door. This procedure can be called a “cold front”.

red arrows mean that hot air is entering the glass
blue arrows mean that the outer glass does not heat up and can be safely touched

But there are also special functions that cool the side walls, including the glass door. Let's take the manufacturer Gorenje. It just has a function called Dynamic Cooling. Here the system automatically cools the outside of the oven until the temperature is below 60 degrees Celsius. She also ensures that the temperature of the external part does not rise above a certain level. This system is aided by a fan function. Hot air flows into the oven, and the fan takes in cold air from outside, and then mixes it all. With the help of such circulation, it prevents the oven from heating up. When our oven is built into a kitchen set or other specific furniture, then the system Dynamic Cooling prevents them from heating up. At the same time, we do not damage either the kitchen set or any furniture standing nearby. The Dynamic Cooling function is also needed for those ovens that have a pyrolysis function. After all, during pyrolytic cleaning of the oven, the temperature heats up to 500 degrees Celsius.

The “tangential cooling” function also prevents the oven from heating up. This system releases the hot air coming from the fan into the air duct located above. And cold air enters the fan from below, pushing out hot air. This internal circulation can occur in many electric ovens. It is the fan function that distributes heat evenly over the dish. This procedure prevents the outside of the oven from heating up and protects the furniture standing nearby.

Almost all manufacturers produce ovens with a non-heating door and glass. All have more than one glass on the door. But Gorenje ovens have the Dynami Cooling function, but only in some models.

Littleone 2006-2009 > Hobbies and interests > Cooking > About baking in the oven…

View full version: About baking in the oven...

02-10-2007, 10:07

Well, please explain to me how to bake in the oven: 041: Yesterday I tried to bake a chicken (you won’t believe it, for the first time in my life) and after 1.5 hours the chicken remained raw and there wasn’t even a hint of a crust on top. The oven seemed to be good and did everything according to the recipe. But nothing worked out...

how did you do it?

Write specifically? Maybe the temperature was just low?

02-10-2007, 10:16

I marinated the kutsritsa (lemon + garlic), then put it on a baking sheet and poured mayonnaise on top. I put it in the oven at 200 degrees... And then I sat and waited for it to be eaten: 020::(:(

try preheating the oven higher at first, and after a while reduce it to 200 degrees

When I make chicken, I always set the oven to maximum (gas oven).

I cook chicken or meat more often in the oven than on the stove... well...

I put it in a heated oven, 200 degrees is too much IMHO - it burns on top, it doesn’t have time inside - 180 is enough.
I take it out, poke it with a knife (it’s better to poke the chicken at the joint) - and if there’s not blood, but tasty juice, then it’s ready...
Fan for a couple of minutes to create a crust - mmmm...
While I was writing, I wanted to eat :)….

Exactly. In a heated oven, 180 degrees - maximum. As far as I remember, the baking time for chicken is 0.5 hours per 1 kg of weight. At the end of 15 minutes, turn it up to 200 degrees to form that same crust.

make it in a special sleeve. It turns out very tasty.

Alexander

02-10-2007, 11:09

02-10-2007, 12:38

Yes, it’s unclear - 200 degrees for an hour and a half and it remains raw and without a crust? It's very hard to imagine this. Chesslovo. IMHO - she should have burned out.
What kind of oven? New or old? Gas or electric? Where do you look at the temperature - on the thermometer or the number on the regulator? Is the outside of the oven getting too hot? Obviously, there is a problem in the device and you need to determine it.

You can try to buy a special megathermometer to measure the temperature inside food and see what it says.

Personally, I bake almost everything and bake it first at 180 with a fan, and then lower it further. Except for purely “grilled” dishes.
Gas oven (stove) Hephaestus, almost new (well, it’s a little over a year old). Nothing burns at 200 degrees and the chicken is raw: 110: Another question, should you pour half and half water and butter into the pan or what?

You definitely don’t need water, you can use oil, but just a little so that the chicken doesn’t burn at first. She will give away so much fat herself...

Mystery

02-10-2007, 12:47

02-10-2007, 12:50

I’m also very surprised that at 200 degrees and after three hours the chicken remained raw...
Are baking modes set on the stove?

Baking modes are not set on the stove.
And you definitely don’t need to add water??? maybe it’s because I pour oil and water into the pan that nothing happens?

In theory, you need to add water if the chicken turns out OVERDRY, but yours is no longer baked.

During the cooking process, you can baste with the released juice for a beautiful crust.

But at the initial stage, water is clearly not needed :)

Vatrushka's mother

02-10-2007, 13:09

from oil and water on a baking sheet, the chicken may not get a crust, but for such a long time....

I agree with what was said above: preheat the oven first!!! — maybe it takes a long time to heat up, which is why the cooking time is so long????
I make the chicken at 200, then, when it’s almost ready, I lower it to 180. But I like to cook the chicken under foil or in a sleeve.

When half-ready, I cut the sleeve at the top, open the foil slightly - then the meat is soft and the crust is obtained.

Yesterday I baked a pig's neck. piece approx. 2 kg. I will not open America. I'll write it step by step:
I stuffed the neck with carrots (1 large carrot) and poured it with soy sauce (70 gr), I didn’t have time to do anything else, I would have added more herbs, apples to stuffing... I marinated for about two hours, turned it over a couple of times and poured it with the drained sauce. I covered the pig floating in the sauce with foil, not tightly, with holes.
I preheated the oven to 250, placed the meat just below the middle of the oven, and switched to 220-200.
without fan: 30 minutes, turned the meat + 30 minutes, turned it over, sprinkled with dried garlic + 30 minutes.
I checked by piercing in the thickest place until the juice became clear.

it turned out to be just a song!! the meat is soft, without a strong crust, but rosy. I’m happy myself, I thought with such a minimum of pre-preparation it wouldn’t be a fountain.

02-10-2007, 13:16

Because of the water, the crust probably didn’t turn out... but the crust remained raw... maybe the water, evaporating, lowered the temperature in the oven?
Author, what else have you cooked in this oven and with what result?

It’s very embarrassing:008:, but before I only made Charlotte in the oven, it turned out fine.
I'll try again in the evening, using all the above recommendations!!! Thanks for the advice!!!

Mystery

02-10-2007, 15:00

During the cooking process, you can baste with the released juice for a beautiful crust. But at the initial stage, water is clearly not needed :)
That’s what I do, and I just grease the baking sheet with oil (a little bit), the chicken will still drip.

By the way, sometimes I put a baking sheet in a not quite heated oven and everything bakes normally.

It's hard not to overcook the chicken. There are obvious problems with the oven.

Delicious Greek moussaka in the oven, a simple recipe.

GREEK MUSSAKA

PRODUCTS:

Medium eggplants - 2 pcs.

(approximately 500 gr.)
Potatoes - 350-400 gr.
Minced beef lean - 500 gr.
Large onion - 1 pc.
Celery stalk - 1 pc.
Canned tomatoes (no salt, no marinade) - 200 gr.
Dried basil - 1/4 teaspoon
Salt, pepper - to taste
Olive oil

For the Bechamel sauce:

Milk - 500 ml.
Butter - 50 gr.
Flour - 40 gr.
Nutmeg - 1/3 teaspoon
Bay leaf - 2 pcs.
Salt, pepper - to taste

ADDITIONALLY:

Hard cheese (grate) - 200 gr.

PREPARATION:

Peel the eggplants and cut lengthwise into 8 mm thick slices. Salt each plate on both sides and leave for 30 minutes.
Also cut the potatoes lengthwise into 8 mm thick slices.
Cut the onion and celery into small cubes.
Preheat the oven to 180 degrees.
After 30 min. Pat the eggplants dry with a paper towel.
Place the eggplants and potatoes on a baking sheet, sprinkle with olive oil, mix everything with your hands, distribute evenly on the baking sheet and place in a preheated oven for 10-15 minutes. Remove after the first golden edges appear.

Meat sauce:

Heat a little olive oil in a large frying pan.
Fry the onion and celery until golden brown. Add minced meat, mix well. Add tomatoes, basil, salt, pepper. Mix everything until smooth, bring to a boil, remove from heat.

Bechamel sauce:

Heat the butter in a thick-bottomed container over medium heat, add flour, stirring with a whisk. Heat the milk without bringing it to a boil. Fry the flour a little for about 3 minutes, add hot milk. Constantly stir the sauce with a whisk. Add salt, pepper, nutmeg, bay leaf. Cook the sauce over medium heat until thickened, about 5 minutes. Remove from heat.

ASSEMBLY OF MUSSAKA:

Layer the potatoes and half the eggplants into a baking dish, starting with the potatoes (bottom layer), lightly sprinkle with cheese.
Spread the meat sauce over the eggplants and smooth out.
Place the remaining eggplants on top of the meat sauce.
Remove the bay leaf from the Béchamel sauce, pour over the moussaka, and smooth out the sauce.
Sprinkle the remaining cheese on top.
Bake the moussaka in an oven preheated to 180 degrees for 40 minutes. After 30 minutes, cover the moussaka with foil and bake for another 10 minutes.

BON APPETIT!

#musaka #moussaka #greekrecipe #greecefood #moussakarecipe

In order to determine the temperature in the oven or in the oven by divisions, its instructions are mainly used. Each equipment that uses gas comes with an instruction manual. The instructions indicate the maximum temperature of the oven itself and indicate the correspondence of the division scale to the temperature in Celsius (°C). These ovens have switch knobs with a scale of division into numbers. The number of divisions and maximum temperature are different for all models. Some ovens may have 6, 7, 8 or 9 divisions. But how to determine the temperature in them. Ovens can have switches not only for gas ovens, but also for electric ovens. After all, not all models have an electronic display.

The oven has its own specific maximum temperature. It is different for all models. Also, the maximum temperature differs for both electric and gas ovens. Gas ovens generally have lower temperatures than electric ovens. For example, the maximum temperature electric oven can reach 290 degrees Celsius, and gas- up to 250 degrees Celsius.

Many people have had gas ovens for a long time; some were left behind by their parents, while others were given as gifts. But there may not be instructions for the oven. We are about to prepare a dish, but we don’t know how to turn the switch or what number to set. What temperature does it correspond to? For this, there is an approximate correspondence of division to temperature.

On the oven, instead of degrees, numbers from 1 to *, temperature table

If there are 9 divisions in a gas oven, and the maximum reaches 280 degrees Celsius, then:

If there are 8 divisions in a gas oven, and the maximum reaches 280 degrees Celsius, then:

If there are 8 divisions in a gas oven, and the maximum reaches 250 degrees Celsius, then:

If there are 7 divisions in a gas oven, and the maximum reaches 250 degrees Celsius, then:

If there are 5 divisions in a gas oven, and the maximum reaches 266 degrees Celsius, then:

There are also gas stoves with an oven with 4 divisions, but I could not find how many in degrees, since the maximum heating of the oven is also not indicated in the instructions.

If an electric oven has 7 divisions and the maximum reaches 250 degrees Celsius, then:

Compliance data is approximate. The exact temperature can be found using the built-in thermometer, designed to determine temperature.