Why is it better to start baking with a hot oven?

As the oven heats up, the batter can thin out and spread instead of rise. For example; if you are baking cookies, an oven that is heating up will cause the cookies to thin out and spread out, if the oven is at the temp (preheated), the cookie will rise. I'm not sure of the chemical part of it, I just know from experience that batters cook more evenly and rise the way they should if the oven is preheated.

Hope that helps!

Nothing happens chemically

its just when the oven is cold the food will not bake until it gets hot so it makes Sense to pre heat the oven so the food starts baking Straight away !!X

If you put batter in to a cold oven then heat it up it will dry out before it is browned. Also you will be heating the eggs slowly which means there is a chance for bacteria to grow in the batter. If the eggs are not cooked fully then you could get ill.

Well, say you're baking cookies. So they have to bake for, say 11 minutes, at a specific temp. If you put them in a cold oven, the time they could have been baking will be spent just getting warm as the oven attempts to reach the temp you set it on. Furthermore, preheating ovens are wildly unstable temp-wise, as the heat comes on and off in bursts, trying to heat hte oven up the correct temp as quickly as possible. You don't want baked goods subject to those temp swings.

When the recipe calls for 350 degrees for 30 minutes to cook a meal for example, It means that the food must be cooked in the specified hit for the specified length of time given. This can't happen when the oven is called. We have to wait until it hits up to 350 degrees so that after 30 minutes given time in the recipe the food is fully cooked. If you start cooking in a cold oven, you have to cook longer. Which means 30 minutes given time frame will not be an accurate estimate to finish the cooking. I hope I helped.

Mazal Tan

http://howtoexpo.com/

I've frequently put my cakes in a cold oven and they seem to turn out okay, my only guess is that it's just harder to gauge how long to bake the cake. I don't cook fancy cakes though.

well its more that it wont take as long, like if it is already 250 degrees when you stick them in, then you know its only like 15 minutes you have t wait instead of like 25mins, cus the oven needs to heat up.. i could be wrong, but i think thts why.

i think of that the only way you could bake a cake interior the microwave is that if it is likewise a convection oven. Ours is and we use the oven function on it each and all the time. otherwise, i might would desire to assert no.

The consistency of the heat is assured. Baking soda, yeast, etc. will react to heat.