Ovens
are preheated before products are
placed into the oven, usually on
baking trays, in baking tins or
moulds or in special containers.
The temperature is set according
to the type of product being baked.
It is usual to set the oven hotter
than the required temperature to
allow for the drop in heat as the
foods to be baked absorb heat. This
is especially true in baking of
bread and fermented goods.
Baking
ovens can be fuelled by gas or electricity,
bakers generally prefer to use electirc
ovens due to the constant temperature,
not subjects to gas pressure fluctuations.
