Questions
Questions about cooking
Here are the questions that come up most often for people who are just starting to bake and roast. The answers are short; each topic is covered in more detail in the sections linked at the bottom of the page.
If you're not sure whether meat is done, don't cut into it at random — reach for a thermometer: the reading in the centre tells you more than the colour on the outside.
A question appears here if it can be answered in a few sentences and will be useful to lots of people who cook at home.
Dough and baking
Why won't my yeast dough rise?
Most often the liquid was too hot, the salt went straight onto the yeast or the kitchen is cold. Check the yeast itself too: if it doesn't foam in warm water with sugar, it's time to replace it.
The dough sticks to my hands. Should I add more flour?
A little at a time, and not straight away. First rub your hands with oil and knead for longer: dough becomes less sticky as you knead, and too much flour makes baking dense.
Why did my cake sink in the middle?
Usually the door was opened too early or the cake came out underbaked. Another cause is too much baking powder: the batter rises quickly and can't hold its shape.
How can I tell my cake is cooked through?
Push a wooden skewer into the centre. If it comes out dry, the cake is done; if there's raw batter on it, put the tin back in the oven and check again in a few minutes.
The oven
Do I really have to preheat the oven?
For baking, yes. Dough needs to meet the heat straight away, otherwise it spreads, and yeast dough rises unevenly. For roasting meat and vegetables, preheating also helps you get a good crust.
Which should I choose: fan or conventional?
Conventional top-and-bottom heat works for almost everything. Fan is handy when you're baking two trays at once or want even browning; the temperature is usually lowered slightly.
Why does the top burn while the inside stays raw?
The oven is too hot or the tray is too high. Move it down to the middle shelf, lower the temperature and cover the top with foil if it darkens too soon.
Can I bake two trays at once?
Yes, especially with the fan on. Swap the trays round halfway through so that both bake evenly.
Meat and safety
How can I tell a minced-meat dish is done?
A kitchen thermometer is the most reliable way. Food safety guidance says dishes made with minced beef or pork should reach at least 71 °C in the centre, and minced poultry at least 74 °C.
Where do I put the thermometer?
Into the thickest part of the dish, without touching the tray or any bones. In a meatloaf, that's the middle of the thickest section.
Can I slice bread on the board I used for raw meat?
No. Keep separate boards for raw meat and for ready-to-eat food, and wash your hands straight after handling raw meat.
How should I thaw seafood?
In the fridge, not at room temperature. Move the bag into a bowl in the fridge the evening before, so the seafood is fully thawed by the time you cook.
See also
- Techniques
Oven modes, preheating, rack levels, baking paper and tins, plus three ways to check that food is done.
- Recipes
An open apple pie, herb-roasted vegetables and a simple homemade loaf, with weights and timings.
- Ingredients
Wheat flour, yeast, baking powder and bicarbonate of soda, butter, eggs and cheese: choosing, storing, using.
- Meatloaf (in Russian)
Meatloaf with egg and herbs: shaping, baking to a safe temperature in the centre, slicing and storing.
- Seafood pizza (in Russian)
Seafood pizza in an ordinary oven: thawing, a really hot preheat and a juicy topping that doesn't dry out.
- Tips
Short, practical tips on the oven, dough and baking trays, plus our catalogue of articles.
What we draw on
- food safety guidance
- cookery reference books and home recipes
- the guide's own editorial material
Times and temperatures in our recipes are a guide, not a rule: every oven heats in its own way, and flour and other ingredients behave a little differently each time. Go by the colour of the crust, the smell and the signs of doneness, not just the timer.