Forno a gas domestico
Generico
A domestic gas cooker or range, common across the UK, Italy, the US and Latin America. It behaves differently from an electric oven in two ways that change how you bake. Heat comes from a burner below, so the base runs ahead of the top and colour on the crown has to come from convection. Burning gas also releases water, so the chamber stays more humid, which suits an open crumb and works against a crisp finish. Use the top grill for the last minute if the top is still pale.
Specifiche
Pro
- Strong bottom heat, which suits pizza, focaccia and hearth loaves
- The naturally humid chamber helps oven spring without added steam
- Recovers quickly after the door is opened
Contro
- No controllable top element, so the crown browns last
- Humidity works against a crisp crust late in the bake
- Hot spots are common, so rotate the bake at least once
- Specs here are typical values, not your specific oven
Recensioni della community
Ancora nessuna recensione. Sii il primo a condividere la tua esperienza.
Accedi per aggiungere la tua recensione e le foto.
Impostazioni di cottura per questo forno
Basato su un panetto da 250 g — cambia la dimensione della pizza per vedere come una crosta più o meno spessa varia la cottura.
Forno a gas domestico
250°C
250°C
9m 23sSenza manopola superiore — regola il calore tramite fiamma o posizione, oppure misura la volta. Il modello considera comunque questo dato.
Gratis con un account Pandough: salva il tuo forno e ottieni impostazioni su misura a ogni cottura.
Forno a gas domestico è un forno di tipo Gas domestico, raggiungendo fino a 250°C, interno, alimentato a gas, capacità per 1 pizze, e riscaldamento in 45 minuti. A domestic gas cooker or range, common across the UK, Italy, the US and Latin America. It behaves differently from an electric oven in two ways that change how you bake. Heat comes from a burner below, so the base runs ahead of the top and colour on the crown has to come from convection. Burning gas also releases water, so the chamber stays more humid, which suits an open crumb and works against a crisp finish. Use the top grill for the last minute if the top is still pale. Pro: strong bottom heat, which suits pizza, focaccia and hearth loaves, the naturally humid chamber helps oven spring without added steam, recovers quickly after the door is opened. Contro: no controllable top element, so the crown browns last, humidity works against a crisp crust late in the bake, hot spots are common, so rotate the bake at least once, specs here are typical values, not your specific oven.