Saving energy is vital for not only the home, but the world at large. Below we explain how to save energy when baking:

The Myth of Preheating: very few foods need to be pushed into a well-heated cooking space. Avoid the warm-up phase and rather delay the baking time a little later. Here, too, you can save even more energy: similar to the hob, the ovens can be switched off many times earlier to heat with the residual heat and get a crispy result. Both processes, therefore, save up to 20% of energy.

Remove Unnecessary Accessories: a baking sheet more or less doesn’t matter, you might think.

Misconception: Everything outside of the grate used in the oven (including casseroles, etc.!) Must be heated and costs additional energy. The solution would be so simple.

Prefer Convection: if you choose between top/bottom heat and convection, use the latter variant (also known as hot air). The circulating air distributes the heat faster and more efficiently, so recipes also require less cooking time and lower temperatures.

Use Small Appliances: the same applies here, similar to saving energy in the cooking zone – use small appliances. Due to the shorter preparation time, toasters and microwaves are much more energy-efficient than a large cooking space in the oven, which has to be heated up first. It is also possible to use a warming drawer that cooks food for hours at low temperatures, making it tender and buttery – with maximum flavor.

Conclusion: Here, too, modern devices that work with baking sensors have the edge. The background: heat and temperature can be ideally matched to the respective ingredients and adhere to the specified cooking time without compromise. Better seals on current appliances ensure that the oven’s heat is fully developed and that it does not escape as quickly as with older oven models. Ensure you have a kitchen matting at the entrance of your kitchen to avoid dust.

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