ANSWERS: 29
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+5 there are some recipes if i don't they would get to done on the outside before inside catches up.
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Yes I do.
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Yes.
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As often as possible for recipies that I'm trying for the first time...otherwise I try to be powersmart and add time in the abscence of pre-heating! +5pts. =)
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Of course. If you time it right, the oven will be at the right temperature right after you flush.
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Yes. My oven goes beep when it gets up to temperature.
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Yes
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It depends on the recipe. Low temperature foods can bake fine without pre-heating. If it has finicky ingredients I pre-heat.
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haha nope
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Yes. Of course. It's not like during the time it heats up you have to hold it off of the floor or something. Nothing could be easier.
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It's a bother to do something/follow directions correctly? ;-)
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Yes indeed! I prepare the food , set the temperature of my oven , then put the food in. A ding goes off when the correct temperature is reached, then all I have to do is time it.
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Just about every time if I'm baking as results will not be as good or consistent if you don't preheat. It's a very necessary part of baking things. Many leaveners will only work in specific temperatures. If it's not hot enough, you've missed out on that oven spring time and it can't be made up later in the baking time..
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Yes,cuts down on cooking time
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Yes, it helps because it always seems that when I am done preparing the food it can go straight into the oven, and it takes less time to cook. :)
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Our oven is old, and cooks a bit hot, so I don't. (I use the timer, though.) My wife preheats it, and doesn't use the timer, so ...
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yeah i do, soggy food from it thawing out slowly never tastes right. this could just be my oven though...
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Always pre-heat!!! Oy, you youngsters... . Would you consider making love without foreplay? . I rest my case.
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I always pre heat the oven, if not knowing my luck it won't get cooked right. +5
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Always
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I do. Everything always tastes so much better if it takes forever to make. I'm not even joking, it's true. I made cantalini the other day, it took like fiver hours, but was much better than that three minutes and forty seconds four cheese ravioli from today that tasted like leather.
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Not for roasts or casseroles but I do for biscuits, cookies, or cakes.
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yes, it is kinda important.
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If the "directions" tell me to! Yeah! I figure. . . .there's a "reason"!
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Yes, stuff doesn't cook right if you don't.
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Yes. Can't cook well without an oven at the right temperature.
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Not if I'm just warming something up, it usually matters little. However, for baking you need to or you won't have perfect results. Baking is pretty much an exact chemistry and the heat factor is a big key.
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Yup... the only time I don't is for frozen pizza since the brand I buy doesnt require a pre-heat.
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Only on things that are time dependent.
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