The principle of dry heat cooking is based on the circulation of warm air around and on food.
To date, the most widespread instrument is the electric oven which, for IRRADIANCE and CONVECTION, develops temperatures of 150-300 °.
From the methodological point of view, the principle of dry heat cooking is performed in 2 steps: 1) the initial thermal shock, to favor the formation of a tasty crust on the food; 2) the continuation and the end of cooking at more moderate temperatures that reach the heart of the food.
Baking
Baking is done with dry heat without using liquids or fats (or with a little fat); the container consists of a baking dish, a plate (called plate or baking pan), or a mold.
The temperatures of baking in the oven are:
- On the plate or plate or baking pan 140-250 ° C
- On the oven grill 180-250 ° C
- In the air oven ( convectomat ) even over 250 ° C
NB . Temperature management can be varied during cooking of the food to be cooked according to need.
The foods that are suitable for baking are: Wellington fillet, potatoes, pasta dishes, casseroles, cakes-tarts-various pastries.
Grilling and grilling
When grilling, foods are placed on a grate and subjected to heat by radiation from the coil, coal or gas flame, but also by convection of heated air. The grids that transmit heat to the food from its own metal are called "plate" and cook by conduction.
The temperature varies according to the food and normally it is initially around 220-250 ° C to be later lowered to 150-200 ° C.
The foods indicated are: small and medium pieces of meat (or large in the blood, see Florentine, rib eye, fillet, etc.), small fish (up to a maximum of 800g), crustaceans, birds.
NB . Food burns should be avoided to avoid the risk of increasing the intake of carcinogenic polycyclic aromatic hydrocarbons, especially benzopyrene, or acrylamide .
gRATINATING
Gratinate means to apply an intense and superficial cooking of the food, up to 250-300 ° C; the goal is NOT to penetrate the heart, but to form a pleasant surface crust.
The most suitable foods for au gratin are: fish, meat, poultry, potatoes, vegetables, pasta. NB . If the gratin is NOT preceded by other cooking techniques or systems, it is good that the food sizes are particularly small.
Baked ROAST
With this technique or cooking system, the food is first browned at temperatures of at least 200 ° C WITHOUT THE LID, and then continues at a low temperature (around 110-160 ° C), frequently wetting with its cooking liquid. EXCEPTION : For some special pieces of meat, such as roast beef, initial browning is NOT necessary.
The foods indicated for baking ROAST in the oven are: white and red meat (ONLY soft pieces), big fish, birds, game, potatoes.
Spit roast
Also in the roast on a spit an initial cooking is carried out at very high temperatures, up to 250-280 ° C, and then down to 150-250 ° C. In the roast on the spit, the food is frequently brushed with the cooking liquid which has gravitatively descended into the "laccarda" (collection container).
The foods that lend themselves to cooking on the spit are: white and red meat (only tender pieces), poultry (classic chicken on a spit), large fish, game.
