Put slate in the oven OK? Do you just put down the layers or do you put them up and down?

The pan can be used in the oven, but it is important to ensure that the food to be baked does not stick to the pan. In addition, the iron plate should preferably be food grade.

The oven is heated by infrared radiation and air, and the requirements for the container are: high temperature resistance. Just as you can use iron containers for charcoal grilling, you can also use iron containers for ovens.

Like iron plates and aluminum foil, they can be put into the oven, and the baking trays for the oven are generally made of metal.

In addition, when taking out the container, the metal is more likely to burn your hands, and the cavity is empty with gloves or clips to prevent scalding.

How to clean the oven:

1. If you want to clean the household electric baking dough source box, then please unplug the power plug first and wait for it to cool down completely before cleaning.

2. Clean the grill and baking tray with neutral detergents.

3. Avoid using hard, sharp and corrosive cleaning materials, as the non-stick coating of the baking tray is very fragile.

4. To clean the inside of the oven, you need to wipe it with a soft damp cloth.

5. Use a soft cloth dipped in some detergent to clean the stains on the surface of the household electric oven.

6. When cleaning, be careful not to drip water into the inside of the oven, so as not to cause damage to the internal components and the risk of collapse or leakage, and do not immerse the electric oven in water for cleaning.

The above content reference: Encyclopedia - Oven.

The working principle of the slate is that the slate absorbs heat through preheating, provides a stable low temperature to the food, reduces the influence of the oven door on heat loss, and allows the dough to expand in a short time, thereby shortening the baking time.

To use the slate well, the most important thing is to give him enough heat, and to fully preheat the slate. Generally, 30L household small oven preheating thick, it is recommended to preheat for 50-60 minutes. The warm-up time is closely related to the thickness and size of the slate and the heating capacity of the oven.

The larger and thicker the slate, the longer the preheating time is required under the same conditions, and the higher the heating capacity of the oven, the faster the preheating. If the temperature of the slate does not rise, either the preheating time is too short, or the oven is not enough. If the oven is strong enough, just put a brick in it, it's really not about the slate.

If you don't know if your oven is in the category of "heat-hotting", then honestly preheat the slate for more than an hour. Otherwise, do whatever you want, and your chances of failure are extremely high.

Secondly, add oilcloth and oiled paper. Those who ask this question are novices, it is not impossible to bake the dough directly on the slate (provided that the slate is food grade), but the dough is wet and soft, and it takes skill and experience to enter the furnace. You must ask, does padding have an effect on the formation of a brittle bottom?

Under normal circumstances, the surface temperature of the slate (not the oven temperature) is high enough (above 220-230 degrees) to be brittle, and if the temperature is too low, it will not be brittle with or without pads.

The use of slate is very simple, as long as you do these two points, basically there will be no problem, of course, you have a reliable infrared thermometer to measure the surface temperature of the slate, then it is more secure, do not rely on guessing, hang an oven thermometer or the temperature control of the oven itself, most of the errors are huge, and the surface temperature of the slate is not small, and the reference significance is not great.

Slate, also known as asbestos slab iolite.

Its role is mainly twofold:

1. Good heat accumulation effect: bake pizza or European bread.

It requires a higher temperature than ordinary bread, and the slate can be continuously stored at the temperature, so that the pizza crust can be baked and urged, enhancing the texture and taste of the pizza or European bread.

2. Energy saving and time-saving: It is precisely because the slate has the effect of heat accumulation, so when it is not a continuous pizza, there is still residual heat in the box, and if the oven is started again, it does not take so long to preheat the oven.

Customers don't need to wait too long, and it is also faster to turn around the number of baked pizzas.

So whether the slate is taken out or not depends on whether your oven has a slab after the slate is taken out, whether there is a slab to develop a heat pipe, and if there is, and the bread you bake does not need to be crispy, you can do without the slate.

To be taken out, if any.

The slate itself is fired at high temperature, the state is very stable, even if the raw materials have residual impurities will be consumed and transformed, baked in the oven is only two or three, the highest is only three or four hundred, in fact, the temperature is very low for high-quality slate, so the slate only needs to be cleaned and can be used, no need to bake empty. However, the oven has a different statement, saying that the new oven needs to be baked empty, and there will be odors during the empty baking, so we will advise our buyers not to put the slate in the new oven when it is empty, so as not to say that the smell emitted by the slate is wronged, in fact, it is the problem of the oven itself.

There is no slate in the oven, only a baking tray grill.

What is the slate used for ? You don't have any ovens.

Is there a slate in the oven? It seems that there is only a baking tray and grill.