Cooking
Roasting / baking
fırınlama (dry oven heat)
Cooking in dry oven air. Top heat sears the surface; bottom heat cooks through. The main heat method for vegetables, meat and pastry.
When to use
Meat casserole, vegetable tray, börek, baklava, bread, cake, lasagne. Pulls multi-step cooking into one tray.
Common mistake
Not pre-heating — cakes and böreks don't rise if they go into a cold oven. Pre-heat for 10–15 min.
Steps
- Pre-heat to target (cake 175°C, börek 200°C, meat 180–220°C).
- Use the middle rack for most dishes.
- Don't open the door often — heat drops ~20°C each time.
- Check doneness visually and physically: skewer for cake (comes out clean), internal temp for meat (lamb 65°C, chicken 75°C).
- Remove and rest 5–10 min. Mandatory for meat — juices redistribute through the fibres.
Recipes using this technique
This technique hasn't been mapped to recipes yet. We'll be filling this in soon.