How to bake meat in the oven FORM

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How delicious dishes baked in the oven

How delicious dishes baked in the oven

Eating at home
Eating at home
February 24, 2016

Art baking: the rules, the subtleties and secrets

Baking - the most ancient way of cooking. The first people on the ground meat baked directly on the fire, our ancestors-Slavs used the Russian furnace, in the eastern and Asian countries is still popular oven-roaster tandoor and Europeans baked meat, fish and vegetables in the oven, Aerogrill, microwave and multivarka. The main feature of roasting is that products are prepared with hot air, so they retain their natural taste, without losing the vitamins and nutrients. The products are baked without oil in its own juice, so the dishes are very succulent and dietary. Meat and fish baked in the oven, acquire incredible flavor and a nice crispy, not containing carcinogenic substances, unlike the crust, which is obtained during the frying in oil. If you care about healthy nutrition, often cook in the oven, besides baking is considered the easiest way to heat treatment, since it does not require the intervention of chefs in the process of cooking.

Three ways to baking

Bake can be anything - meat, poultry, fish, mushrooms, vegetables, fruit, and cheese and cereals as casseroles

Baking is open, closed, and short-lived. In the first method the products are placed in the form on a baking grill or skewer. Closed method involves baking in foil sleeve, package in a pan under the lid or in pots. Short baking is used to complete cooking food when placed in the oven for several minutes to form a crust.

Bake can be anything - meat, poultry, fish, mushrooms, vegetables, fruit, and cheese and cereals as casseroles. How delicious baked food in the oven and cook delicious meals? To do this, you must possess the secrets and intricacies of roasting, honing his skills in practice.

Preparing to bake

Juicy roast pork loin obtained from, ham, bacon and blade

Suitable for baking any quality and fresh meat - lamb, pork, beef, rabbit and bird, but it requires pre-marinate. Next to the meat makes small incisions and spices bacon, slices of bacon, carrots and garlic. Juicy roast pork loin obtained from, ham, bacon and the blade, and baking the ribs of beef bone fit, thick edge, shoulder, breast, leg, fillet, groin, thick and thin loin.


Fish before baking is typically cleaned of scales, gills and viscera, although some cooks think that you can only bake whole fish as complete sealing makes it juicy and appetizing. The fish definitely rubbed with salt - actually, this is the whole preparation is a heat treatment. If you are going to bake too bony fish, marinate it in lemon juice, which makes bones softer and give the dish a spicy flavor.

Vegetables just washed and dried with a towel, bake roots in whole or in chunks. Cauliflower into florets separated, eggplant cut halves or slices, onion rings, or fully baked. Vegetables that are baked on an open fire, it is better not to add salt as salt stimulates juice dish so obtained dry and without browning.

How to bake meat, fish and vegetables open-pit

Bake the chicken should be at a temperature of 180 ° C, goose requires a lower temperatureTypically, the crust on the product formed much earlier than he reaches the stage of readiness, so that the dish turned out not raw, it poured the juice released during baking. For a low-calorie food sprinkled it with water, dilute lemon juice. If baked large pieces of meat or fish is huge, by the end of the heat treatment is better to cover them on top of the foil so as not to burn.

A piece of beef before cooking can be covered rind of fat to meat get soft and juicy. For this fat little incision for rendering the best, and then the skin is attached to the meat toothpicks. Shortly before the willingness to remove the peel beef, the meat was covered with a crust. Vegetables before cooking sprinkled with olive oil, sprinkle with spices and spread on a lattice.

Bake the chicken should be at a temperature of 180 ° C, goose requires a lower temperature - 140 ° C, and pork and beef well cooked at a temperature of 200-210 ° C. If you are cooking beef, after 25 minutes the fire is recommended to reduce up to 160 ° C and cook the meat until it is tender. Fish, and potatoes baked at a temperature of 170-180 ° C, the remaining vegetables thrive at 200 ° C.

How long to bake products opencast

You can easily calculate the cooking time by a simple formula - 1 kg of chicken baked through in half an hour

Beginners housewives care is a very important question - how to bake chicken, beef, pork, fish and vegetables? One can easily calculate the cooking time by a simple formula - 1 kg chicken baked through in half an hour, 1 kg of beef, pork, goose and requires hour, 1.5 kg of fish weighing ready within 50 minutes and medium sized potatoes are usually put in the oven for 40 minutes or a little more. How long should I bake the rest of the vegetables it depends on their juiciness. Eggplant, peppers, tomatoes and zucchini ready in 20 minutes, for the pumpkin and carrots need half an hour, and beets bake 40-50 minutes. Time baking products not only depends on their size, but also on the quality of the oven, so you need to approach this issue individually.

Read more:   COOKING MEAT DISHES In Zepter

If you cook several foods at the same time, it should be taken into account during the preparation of each of them. It is possible some products before baking will have to bring to half, or lay them on a baking sheet first, then add everyone else afterwards.

How delicious baked in foil, meat, fish and vegetables

Wrap in foil products should be thoroughly but not too tight

Due to the fact that the food in foil cooked in its own juice, dishes are even juicier. For flavor meat, poultry, fish and vegetables can be baked with a slice of butter, sour cream, sauces, spices and seasonings. Tips for grilling in foil does not differ from the preparation of meat, fish and vegetables open way, although we should mention a few features. When roasting the eggplant, zucchini and peppers should be sure to remove the stalk. Potatoes, carrots, beets and pumpkin typically baked for 40 minutes at a temperature of 220 ° C. Eggplant and zucchini ready in half an hour, and enough tomatoes for 15 minutes. How to bake fish in foil? In this case, it definitely gutted, cleaned of scale, seasoned with spices.

Wrap in foil products should be thoroughly but not too tightly. For the strength of the foil is folded in two layers, stacked on top of a piece of meat, fish or vegetables, cover the second half of the foil and the edges securely zaschipyvayut. The resulting envelope is placed on a tray or grid, and 10 minutes before the top layer of foil is cut to give a browned dish and evaporate excess moisture. A kilo of meat is cooked in foil hour, chicken chunks - 40 minutes, the chicken entirely - 2.5 hours, the fish - 25 minutes. Even the dry meat, baked in foil, is soft, juicy, tasty and healthy!

How to bake foods in the package, a sleeve or pot

The sleeves and the packages are suitable for microwave oven, however, microwave clips should be of plastic

Packages and sleeves for roasting is made of a safe food film which is resistant to high temperatures, however, the film must not come into contact with an open fire, grilling therefore in a sleeve excluded. The sleeve is a pipe, the size and volume of which is adjustable, and the packages are produced certain size. Dishes in the sleeve and the package gets very tender and soft, but not brown, so if a crust you still need, at the end of cooking disclose sleeve and give the dish browned. Before baking products placed in a sleeve whose edge sealed with clips or knots knotted and placed in a refractory sleeve shape and put in the oven. The sleeves and the packages are suitable for microwave oven, however, microwave clips should be of plastic.

Suitable for roasting refractory ceramic tableware, iron, silicon and glass. If you are using a baking pan, choose a model for the run-off liquid, and better if it is equipped with a special grid through which the fat can be removed. Also used for roasting roasting pan, terrine, tagine and ceramic pots. Dishes cooked in a pot, different special taste, easy to digest and do not require a lot of effort to prepare.


How best to bake fruit

Fruits are also prepared in cream and sweet sauces, most importantly - do not overdo them in the oven, otherwise they will turn to mush

In autumn, when the reigns abundance of fruit, and all already ate your fill of fresh pears, peaches and apricots, you want something unusual. Very tasty baked fruit, which can be filled with honey, spices, dried fruits, nuts, jam and chocolate. The fruit is cut in half, the core of which is removed or stone, is filled with fruit halves filled and baked in an oven. Instead of stuffing you can fill the halves with butter, mixed with sugar, - dessert turns juicy, tender and flavorful. Fruits are also prepared in cream and sweet sauces, most importantly - do not overdo them in the oven, otherwise they will turn into mush. Incidentally, baked fruit can be a great side dish to meat, such as baked seedless grapes. It should be washed, cleaned of peduncles, put into a form mixed with a small amount of olive oil and bake at 170 ° C for 45 minutes. On a pound of grapes is sufficient to take 2 tbsp. l. oil.

How easily and quickly bake the meat with spices

To add spice to the pork fragrant sprig of rosemary

Take 1 kg pork shoulder and prepare it for the marinade from 100 g of yogurt, 3 tbsp. l. olive oil, finely chopped 4 cloves of garlic and spices - ground allspice, dried mustard, mint and dried parsley. Abundantly lubricate piece of meat marinade and soak 3 h. Then shift pork shoulder in a baking dish and place it in an oven preheated to 180 ° C, for 1.5-2 hours. The meat is ready when it is well pierced with a knife, highlighting the clear juice. Slice pork ready. To add spice to the pork fragrant sprig of rosemary. Bon Appetit!

Appetizing vegetables, baked in a marinade

roasted vegetables

Prepare marinade of 4 Art. l. olive oil, 3 comminuted garlic cloves, 2 tbsp. l. soy sauce and 1 tbsp. l. balsamic vinegar. Cut the slices 300 g mushrooms, eggplant, zucchini, bell pepper and onion (one piece), place all in a small plastic bag without holes, pour the marinade and to tightly tie the knot bag. Leave the vegetables for an hour, occasionally shaking the bag, and then place the contents of the package in foil along with the marinade and bake for half an hour in the oven at 180-190 ° C. This dish can be prepared with different vegetables, a very juicy, bright, fragrant and delicious!

If you master the art of baking, breakfast, lunch and dinner will cease to be a problem in your family. And households will be pleased to taste new dishes, tasty, useful and time-consuming. Baking - a real godsend for gourmet who can not stand for long at the plate!

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