Which thermostat method is better for electric oven?
The oven uses the radiant heat emitted by the heating tube to bake food. Normally, the internal cavity temperature of the oven and the deviation value of the temperature setting have a great influence on the success of the baked food. There are two directly affecting temperature control factors: one is the temperature control method, and the other is the heating mode of the heating tube.
Temperature control method
1. Mechanical thermostat, generally there are 3~4 knobs to control temperature, time and heating method. This kind of oven is cheaper and has mainstream functions, but it is not very accurate in temperature control, and the baking time will also have a certain deviation. If you choose a mechanical temperature control oven, it is recommended to configure an in-furnace thermometer to monitor the temperature in the oven in real time, and use a timer to calculate the baking time by yourself.
2. Electronic thermostat, we would recommend this kind of oven more because it is more sensitive and accurate. Although its price and mechanical ratio are relatively high, the temperature difference of temperature control is smaller and the baking time is more accurate.
Heating mode
The heating mode is mainly divided into whether it can be heated by a single tube, and whether the upper and lower tubes can independently adjust the temperature. Because baking often involves dishes that require surface coloring or coking, such as the surface coking of egg tarts , and the outer coke and inner tenderness of lamb chops, the upper tube needs to be heated independently. If the upper and lower tubes are heated at the same time, the food will be overcooked. Too old situation. If there is a standard temperature -controlled baking system, the upper and lower firepower can be adjusted independently according to the ingredients, the heat of the whole cavity is uniform, and the ingredients are baked on the outside and tender on the inside.
Auxiliary temperature control factors
I don't know if you have ever experienced this. The skin of the roast chicken is cooked but the inside is not fully cooked, or the whole is cooked, but there is a scorched skin somewhere. This is actually a problem with the auxiliary temperature control factor, which determines whether the temperature distribution in the oven cavity is uniform.
