Emma Miller
Often a bad oven can ruin not only the baked goods but also the mood. Flavorful homemade baked goods always cheer up and make the household happy. However, sometimes hostesses are faced with problems: the oven does not bake well from the bottom, or in a gas oven baked goods dry out. All these problems can be solved, and ordinary salt will help you.
In this article you will learn why to put salt on the stove, and what to do so that pies do not burn in the oven.
Why do you need salt in the oven?
Experienced hostesses know that if you pour salt on the bottom of the oven, problems with baking will never arise. Simple salt can “pacify” even the worst gas oven. If you do not know what to do if the oven is burning or why one side of the oven is burning, salt will help you.
The thing about salt is that it helps the heat spread evenly in the oven. When you heat the oven, the salt “absorbs” the heat and immediately begins to give it back, thanks to which baked goods do not dry out and do not burn.
How to use salt to make your oven work better
If you don’t know what to do if your oven burns, take two packs of coarse salt and sprinkle it on an old or unwanted tray. This tray can be placed on the highest level of the oven or on the bottom.
If the oven does not bake the tops of buns and pies, put the salt tray on a higher level. If the oven is burning on one side put the salt on the bottom. To ensure that the bread is evenly baked and does not “spread”, you can put the form with it directly on the baking tray with salt. When the salt turns yellow – it is not necessary to throw it away, it will still “work”.
What you need a brick for in a gas stove
A brick-in oven is an effective and time-tested baking tool for even heating. It often happens that when a gas stove has been running for many years, the oven begins to unevenly bake dough products and other dishes.
To “save” baked goods from burning, you need a heat-resistant brick. It should be placed in the oven. When heated, the brick will absorb some of the heat, and then gradually give it back. In other words, a simple brick serves as a “heat accumulator”. The temperature in the oven will be distributed evenly, making pies and buns ruddy, delicious, and perfectly baked. Sometimes bricks “wear out” and start to fall apart. In this case, simply replace the old brick with a new one.
