Always preheat your oven 20°C/70°F higher than the desired temperature, as when you open the door to put in your dish, the temperature drops.
Don’t forget to preheat the Revol baking tray if you are going to use it to cook anything like pizzas or pies for example. This will give you a prefectly crisp crust.
Convection is perfect for meringues, for example, and other dishes where rapid evaporation is desired.
The more a meat or fish is cooked on high heat, the tougher it becomes. Whence the culinary advantage of low temperatures: the proteins do not dry out or shrink.
Stews, ragouts, and other dishes in a sauce are also better when cooked at low temperatures, because this low-heat cooking slowly concentrates the flavours. In order to succeed at these types of dishes, you must follow two steps:
This is the temperature most often used to bake roasts, pates, fish, soufflés, quiches, pies, cakes…
For meat, cooking time at low temperatures depends on how much you browned it, the kind of meat, and its thickness.
The dish is cooked when the inside of the meat has reached a particular temperature:
Ideally, you should invest in a cooking thermometer, which will reassure you that your dishes are done. Another advantage of low-heat cooking: if it isn’t yet time to come to the table and your dish is done, lower the oven to 60°C/140°F. Your dish can stay 1 hour in the oven without changing – very practical!
You may also heat the plates to 70°C/160°F so that the juices do not congeal during plating.
This temperature is used to bake madeleines, biscuits, or blind bake a pie crust.
All types of dishes can go in the oven: porcelain, glass, metal, even a cast-iron cocotte.
Mainly, one must adapt the size of the dish to the ingredients. Porcelain is the most ideal material for oven cooking.