Oven & Baking

An oven is a thermally insulated chamber used for the heating, baking,

or drying of a substance, and most commonly used for cooking.

Types of Oven
1. Double oven: a built-in oven fixture that has either two ovens, or
one oven and one microwave oven. It is usually built into the
kitchen cabinet.
2. Earth oven: An earth oven is a pit dug into the ground and then
heated, usually by rocks or smoldering debris. Historically these
have been used by many cultures for cooking. Cooking times are
usually long, and the process is usually cooking by slow roasting
the food. Earth ovens are among the most common things
archaeologists look for at an anthropological dig, as they are one
of the key indicators of human civilization and static society.
3. Ceramic oven: The ceramic oven is an oven constructed of clay
or any other ceramic material and takes different forms
depending on the culture. The Indians refer to it as a tandoor, and
use it for cooking. Brick ovens are also another ceramic type
oven. A culture most notable for the use of brick ovens is Italy
and its intimate history with pizza.
4. Gas oven: One of the first recorded uses of a gas stove and oven
referenced a dinner party in 1802 hosted by Zachaus Winzler,
where all the food was prepared either on a gas stove or in its
oven compartment. In 1834, British inventor James Sharp began
to commercially produce gas ovens after installing one in his
own house.
5. Masonry oven: Masonry ovens consist of a baking chamber
made of fireproof brick, concrete, stone, or clay. Though
 traditionally wood-fired, coal-fired ovens were common in the
19th century. Modern masonry ovens are often fired with natural
gas or even electricity, and are closely associated with
artisanal bread and pizza.
6. Microwave oven: An oven that cooks food
using microwave radiation rather than infrared radiation.
7. Toaster oven: Toaster ovens are small electric ovens with a front
door, wire rack and removable baking pan. To toast bread with a
toaster oven, slices of bread are placed horizontally on the rack.
When the toast is done, the toaster turns off, but in most cases the
door must be opened manually. Most toaster ovens are
significantly larger than toasters, but are capable of performing
most of the functions of electric ovens, albeit on a much smaller
scale.
8. Wall oven: Wall ovens make it easier to work with large roasting
pans and Dutch ovens.
9. Deck oven: A deck oven is one of the two major varieties of
ovens found in most professional pastry kitchens (the other being
a convection oven), and is used primarily for bread baking. A
deck oven relies on radiant heat – transfer of heat to the product
through the heated air of the baking chamber, and conductive
heat – transfer of heat directly into the product from the baking
stone or deck. Deck ovens have even, consistent heat that make it
ideal for controlled baking. They will usually include features
like steam injection and a venting system to adjust the humidity
inside the baking chamber.
10. Rotary oven : an oven comprising one or more horizontal
circular tables on a vertical axis that turns so that work can be
introduced at one radial position and removed at another after
heat and rotation have completed the process
11. Steam oven: steam ovens inspire a new level of cooking,
combining both wet and dry cooking with the advantages of
evenly distributed heat. Virtually any dish prepared in a
conventional oven, range or microwave can be prepared in a
steam oven, but the combination appliance offers the cook more
control over the finished product.
12. Convection oven: a convection oven has a fan and exhaust
system that a regular oven does not. The fan and exhaust help
blow hot oven air over and around the food, then vent it back out.
As a result, this hot air surrounds the food so that it cooks evenly
and more quickly
13. Tunnel oven : Tunnel ovens use different conveyor speeds to
allow different cooking or baking times. A tunnel oven is
continuous, rather than using a batch process. Tunnel ovens can
be used to produce bread, pies, cakes, cooked meats, and many
other items. Product moves through the oven on a conveyor.
Different heating methods and fuel types are used to heat the
product traveling through a tunnel oven, each with their own
benefits. The efficiencies of the heating method and type, as
well as other oven features, must be considered by the buyer
when determining if a particular oven will fit a project’s needs.
Baking Temperatures and Times

S.No. Products Temperature Time

1. Biscuits 425 – 450F 10 – 15
218 - 232 C
2. Yeast Bread 400 F 30 - 40
205 C
3. Quick Loaf Breads 350 - 375 F 60 - 75
177 - 190 C
4. Plain Bread Rolls 400 - 425 F 15 - 25
205 - 218 C
5. Sweet Bread Rolls 375 F 20 - 30
190 C
6. Cupcake 350 - 375 F 15 - 25
177 - 190 C
7. Layer Cake 350 - 375 F 20 - 35
177 - 190 C
8. Loaf Cake 350 F 45 - 60
177 C
9. Sponge 350 F 30 - 35
177 C
10. Souffle (in a hote water pan) 350 F 30 - 60
177 C
11. Custard (in a hot water pan) 350 F 30 - 60
177 C
12. Crust Pie (Custard Type) 400 - 425 F 30 - 40
205 - 218 C