Cook Italian - Tips and Techniques
Category 
Tips And Techniques
May, 2012
Posted by 
Valentina Bertazzoni

Oven cooking

In the Bertazzoni family tradition, baking and roasting have always been considered as healthy alternatives to cooking on a burner. The baking, in fact, is excellent both to cook foods and to warm them up. For each type of use and for each type of food there is an ideal type of oven and an ideal cooking function/setting. Gas ovens, for example, are ideal for fish and roasting meat. Gas reaches a high temperature in a short time, which helps to seal the food, making it crispy outside, but keeping it juicy inside. Electric ovens, on the other hand, are ideal for mid-to low-temperature cooking, such as baking or recipes that require slow cooking, such as casseroles. Moreover, the non-convection mode is excellent for baking cakes, while the fan-assisted mode ensures an even heat distribution, for single and multi-level roasting and baking, without flavour crossover.

Steam ovens, designed for professional chefs, employ water vapour for fast and healthy cooking. Keep that seals in flavour and vitamins. Steam ovens are ideal for vegetables, fish, meat and they allow you not to use added fats. The quality of the food remains excellent, while you save on time and energy, up to 15-20%, compared to traditional baking. It is also ideal for the warming of food.
To finish with, microwave ovens, heat up very fast. In fact, the heat is produced without heating the oven and the pan, as is the case for traditional baking. Microwave ovens preserve the nutritional value of foods and produce a lower fat oxidation. It is not, however, suitable for reaching high temperatures or for cooking thick food. They are unsuitable, for example, for the preparation of cakes and roasts. They are ideal for the defrosting and for the warming up of food. Remember to use glass or porcelain pots and no lid.

The Bertazzoni family recipe book includes many easy ways of cooking vegetables in the oven. Here is a simple and tasty one:
put sliced tomatoes, aubergines, courgettes and onions (or leeks) into an oiled tray and cover them with a mixture of bread crumbs, garlic, parsley, basil, salt and oil. Bake at 180 ° C for about 20 minutes. Turn the grill on for the last 5 minutes. Enjoy your meal!