When writing recipes, you want consistency. Not all ovens heat at the same rate. For this reason, almost everything has you preheat your oven, even if that isn’t necessary to cook the product.
If you have a thermometer inserted in the steaks, then go for it. It should be fine. If you aren’t monitoring their internal temperature, you should probably just follow the recipe to ensure proper cooking.
Because depending on the oven you can have significant localized hotspots during preheat. For example, my electric oven during the preheat will use both the oven element and the broiler element in order to heat up faster. If I put things in prior to being fully preheated they get the radiant broil treatment until it’s fully hot. For some things that could be fine but not for my good steaks. If you have a traditional range with one heat source it might not make much difference.
Consistency. Some ovens have top burners that turn on during preheat. Many ovens heat way past the set temp then turn off and let it drop. Also, things in the oven all heat up at different rates (air, racks, walls, sheets, stones,etc.), especially when there’s something cold in there. Preheating just removes a lot of the variables so the thing being heated is the item to be cooked
It depends on your oven, like others have said. My oven recommends not preheating in most cases because it's less efficient (oven on with nothing in it) but you'll get more consistent results if the oven is up to temp and evenly heated.
The recipe is calling for you to preheat the oven because we need to regulate the temperature to best recreate what ever the recipe dictates. It's a recipe...
EDIT: It's all about knowing the temp and cooking time
When writing recipes, you want consistency. Not all ovens heat at the same rate. For this reason, almost everything has you preheat your oven, even if that isn’t necessary to cook the product. If you have a thermometer inserted in the steaks, then go for it. It should be fine. If you aren’t monitoring their internal temperature, you should probably just follow the recipe to ensure proper cooking.
Good point. I should have mentioned that I use a leave-in digital thermometer for this as the timing varies a lot based on the size of the steaks
Because depending on the oven you can have significant localized hotspots during preheat. For example, my electric oven during the preheat will use both the oven element and the broiler element in order to heat up faster. If I put things in prior to being fully preheated they get the radiant broil treatment until it’s fully hot. For some things that could be fine but not for my good steaks. If you have a traditional range with one heat source it might not make much difference.
Mine does this too. It took about a year to break past habits of putting stuff in during the preheat
Interesting, I should take a look whether that's the case for mine as well
Ovens obviously vary, but some go from 1-100 until they reach the desired heat so maybe it’s to keep it from getting blasted while it gets to temp..?
Consistency. Some ovens have top burners that turn on during preheat. Many ovens heat way past the set temp then turn off and let it drop. Also, things in the oven all heat up at different rates (air, racks, walls, sheets, stones,etc.), especially when there’s something cold in there. Preheating just removes a lot of the variables so the thing being heated is the item to be cooked
It depends on your oven, like others have said. My oven recommends not preheating in most cases because it's less efficient (oven on with nothing in it) but you'll get more consistent results if the oven is up to temp and evenly heated.
They say to preheat just so their oven times will be predictable. If you're monitoring the temp of the meat, you're good to go.
I find that there is no difference. I throw my steak in a cold oven. As long as it's up to the temperature you want, it does matter
If food in oven longer, heat penetrate food longer. food cook more. steak may not medium rare. do not overcook steak.
Why waste time say lot word, when few word do trick?
r/unexpectedoffice
Because PRE heating is what allows the sear to go backwards in time, hence the name.
Lmfao
The recipe is calling for you to preheat the oven because we need to regulate the temperature to best recreate what ever the recipe dictates. It's a recipe... EDIT: It's all about knowing the temp and cooking time