Static oven: What is the difference compared to a ventilated oven? What are its advantages? If I have a bar, a restaurant, a brewery or a pizzeria, which one should I use?
Let’s examine in detail:
What does static furnace mean
The static oven cooks mainly by conduction and radiation.
The baking chamber of the static oven is heated on the top (top) and on the cooking base (floor). On the static oven you can bake pizza and bread directly on the refractory or baking tray top.
Static oven: Differences from the ventilated oven
The static mode is the most traditional form of cooking, similar to that of ancient ovens that received heat from fires placed inside the cooking chamber.
The electric heaters allow the oven to heat up and the food cooks in an oriented way: the parts of the food placed near the heat sources will cook first.
In static mode, the oven heats slowly, allowing you to manage optimal cooking even on the inside of our dishes.
With the static oven it is advisable to always remove the drip pan, because it would prevent the correct diffusion of heat and, consequently, the right cooking of the food.
The ventilated mode has spread thanks to the introduction of electric ovens, in which a fan spreads the heat produced by the resistances in a uniform manner, shortening the cooking time.
Static oven: Suitable dishes
The great advantage of the static oven lies in its versatility: it is adaptable to all types of products.
On this type of oven it is possible to cook dough in a pan, both savory and sweet, but also gastronomy products.
Static cooking is slower and less uniform, but less intense. Therefore it is perfect for all leavened preparations that require a delicate and less aggressive cooking, which allows bread, pizzas and desserts to continue growing while completing the cooking of the inside.
Also ideal for sponge cake and meringues.
On the other hand, the fast timing of the ventilated oven makes it suitable for dishes that should have a surface crust and a soft interior, because it cooks by convention, reaching every corner of the oven.
Some examples are: baked pasta, such as lasagne, roasts, baked fish, au gratin vegetables and desserts with a tender heart.
In general, a difference of at least 20 ° C must be considered between static and ventilated cooking.
Usually the maximum temperature used in a ventilated oven is 150 °. On the contrary, the static oven can reach up to 220 ° or more.
And if we don’t have the oven we need?
If you only have an oven without a fan and your recipe requires ventilated mode, you can increase the recommended temperature by 20 ° C keeping the same cooking time.
In the same way, if you only have a ventilated oven and you have to prepare a sponge cake, you will have to cook it for the same time but bringing the temperature from 180 ° C to 160 ° C.
A useful trick to cook a leaven is to brush the surface of the product with milk, beaten egg or melted butter, in order to delay the creation of the crust that would block growth.
Static furnace: additional features
After understanding what are some of the main characteristics that define a static oven we try to deepen the discourse. The static oven cooks food by irradiation. The heat inside a static hole is propagated from one or more sides at the same time providing a complete and performing cooking mode. Compared to other types of oven, the static oven returns a slower but more homogeneous cooking. For this reason it would be advisable not to cook several dishes at the same time if you have activated the static oven mode. As mentioned, leavened meats adapt perfectly to a baking in a static oven because the food cooking more slowly and more homogeneously can have all the time to assume the desired final result.
Some tips to cook the best dishes in a static oven
As mentioned, depending on the type of oven you can choose to bake a certain type of dish. But how to do in case you need to prepare a soft sponge cake but you do not have a static oven? In these cases it is possible to use some very intuitive little tips. With the right precautions you can get any kind of result. Without changing the cooking time. So if we want to prepare a cake and make sure that it is soft but well cooked inside could be useful, in the absence of a static oven, lower the temperature. Generally such a dish bakes in a static oven at a temperature of 180 large. All you have to do is lower the temperature to 150 or 160 degrees.
Another tip for making soft and delicious preparations is an old “grandmother’s” remedy. All you have to do is place a bowl full of water on the bottom of the oven. In this way the dishes will be softer and will finish their leavening during the cooking process. In any case, whether you use a oven in static mode or an oven placed on another mode it would be advisable to avoid checking the cooking of food frequently. The process of opening the oven may damage the cooking.
Read also: Pizza oven static or ventilated?