Domowy piekarnik gazowy
Ogólny
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.
Specyfikacja
Zalety
- 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
Wady
- 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
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Ustawienia pieczenia dla tego pieca
Na podstawie kulki o wadze 250 g — zmień rozmiar pizzy, aby zobaczyć, jak grubszy lub cieńszy spód wpływa na wypiek.
Domowy piekarnik gazowy
250°C
250°C
9m 23sBrak pokrętła góry — ustaw ciepło przez płomień lub pozycję, albo zmierz kopułę. Uwzględnione w modelu.
Bezpłatnie z kontem Pandough — zapisz swój piec i otrzymuj dopasowane ustawienia przy każdym wypieku.
Domowy piekarnik gazowy to piec typu Domowy gazowy, osiągający do 250°C, wewnątrz, zasilany gaz, na 1 pizz, i nagrzewający się w 45 minut. 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. Zalety: 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. Wady: 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.