The oven is one of the most versatile pieces of equipment in the kitchen. It can be used for roasting, gratinating, slow-cooking, searing, dehydrating, and even baking pastries. When used correctly, it ensures even cooking, melt-in-the-mouth textures, and concentrated flavors. However, between convection, conventional, grill, steam, or low-temperature settings, choosing the right cooking mode is not always simple. At CuisinerTelUnChef, we guide you step-by-step to understand how your oven works and how to master all your recipes, from Sunday roasts to the most delicate desserts. 📚 Table of Contents The different types of ovens Cooking modes Ideal temperatures Essential accessories Oven-roasted meats Oven-baked fish Roasted vegetables Gratins Breads and pizzas Pastries Low-temperature cooking Common mistakes to avoid FAQ 🔥 The different types of ovens Convection oven Heat is distributed by a fan, allowing for even cooking on multiple levels simultaneously. This is the most versatile mode, ideal for roasted meats, vegetables, and most everyday recipes. Reduce the temperature by 10 to 20°C compared to a recipe written for conventional cooking. Conventional oven Heat comes from the top and bottom heating elements. It is particularly suitable for cakes, soufflés, tarts, and certain pastries that require a gradual and gentle rise in temperature. Steam oven Steam helps retain food's moisture while preventing it from drying out. Highly valued for vegetables, fish, certain bread recipes, and reheating without altering textures. Combi-oven Combines several modes (hot air, steam, grill) to offer great flexibility. Ideal for demanding cooks who want to precisely master every type of cooking. Pizza oven (or deck oven) Reaches very high temperatures (300 to 500°C) for ultra-fast pizza cooking with a crispy crust and melted toppings. 🌡️ Ideal temperatures Preparation Temperature Recommended mode Meringues 90 to 100°C Conventional Low-temperature cooking 80 to 120°C Conventional Cakes and tarts 170 to 180°C Conventional Gratins and lasagnas 180 to 200°C Convection Roast chicken 180 to 200°C Convection Roast beef 180°C (or 80°C low temp.) Conventional Roasted vegetables 190 to 210°C Convection Homemade bread 220 to 250°C Conventional + steam Pizza 250 to 300°C Convection + bottom heat Fish 180°C Convection 👨🍳 CuisinerTelUnChef Tip Invest in a probe thermometer to check the internal temperature of your meats. It is the only reliable way to achieve perfect cooking every time, regardless of the size of the cut. 🛠️ Essential accessories Probe thermometer — essential for large cuts of meat Cast iron or ceramic roasting dish — for even heat distribution Oven rack — for optimal air circulation around food Parchment paper and aluminum foil — for foil packets and protecting dishes Chef's knife — for cutting and preparing ingredients before baking Cutting board — for carving meats after cooking Manual chopper — for preparing garlic, shallots, and herbs for marinades and stuffings Pastry brush — for basting meats and pastries 🥩 Oven-roasted meats The oven is the ideal tool for roasting meats. After cooking, always let the meat rest for 5 to 15 minutes under a sheet of aluminum foil, then carve with a well-sharpened knife on a stable cutting board. Roast chicken — 180 to 200°C, 20 min per 500g — see recipe Roast capon — 160 to 180°C, 30 min per 500g Stuffed turkey — 160°C, 40 min per kg Leg of lamb — 200°C, 15 min per 500g (medium-rare) Roast pork — 180°C, 25 min per 500g Pork tenderloin — 180°C, 20 to 25 min Roast beef — 220°C (sear) then 180°C, 12 min per 500g (rare) Pork shoulder — 160°C, slow-cook 3 to 4 hours Pork ribs — 160°C, 2 hours then grill 10 min Duck breast — 200°C, 12 to 15 min (medium-rare) 👨🍳 CuisinerTelUnChef Tip Always sear your roasts in a pan before putting them in the oven. This browning step develops complex flavors through the Maillard reaction and provides a beautiful golden crust. 🐟 Oven-baked fish Fish cooks quickly in the oven. Allow about 10 minutes of cooking time per centimeter of thickness at 180°C. Prepare them using a filleting knife for a clean cut. Whole salmon — 180°C, 20 to 25 min Cod — 180°C, 15 to 20 min, in parchment paper or in a dish Sea bass — 180°C, 20 to 25 min whole Sea bream — 180°C, 20 to 25 min whole Trout — 180°C, 15 to 20 min Arctic char — 180°C, 15 to 20 min Zander — 180°C, 20 min Monkfish — 200°C, 20 to 25 min Pollock — 180°C, 15 to 20 min Hake — 180°C, 15 to 20 min 🥔 Oven-roasted vegetables Oven-roasted vegetables develop incomparable caramelized flavors. Cut them evenly with a chef's knife, brush with olive oil, and season generously. Roasted potatoes — 200°C, 40 to 50 min Sweet potatoes — 200°C, 30 to 40 min Carrots — 200°C, 25 to 30 min Beets — 180°C, 45 to 60 min whole Squash — 200°C, 30 to 40 min Fennel — 190°C, 30 to 35 min Cauliflower — 200°C, 25 to 30 min Broccoli — 200°C, 20 to 25 min Eggplants — 200°C, 25 to 30 min Bell peppers — 200°C, 30 to 35 min 🧀 Must-try gratins Gratins are the ultimate comfort food. Prepare your ingredients with a chef's knife and a cutting board for even slices and uniform cooking. Creamy Comté Potato Gratin — 180°C, 1h15 Cauliflower gratin — 180°C, 30 to 35 min Tartiflette — 200°C, 25 to 30 min Shepherd's Pie (Hachis Parmentier) — 180°C, 30 min Lasagna — 180°C, 40 to 45 min Zucchini gratin — 180°C, 30 min Butternut gratin — 180°C, 35 to 40 min 🍕 Oven-baked bread and pizza Homemade bread — 230°C, 25 to 30 min with steam at the start of baking Focaccia — 220°C, 20 to 25 min Baguette — 240°C, 20 to 25 min Neapolitan pizza — 280 to 300°C, 8 to 10 min Roman pizza — 250°C, 10 to 12 min Calzone — 220°C, 15 to 18 min Fougasse — 220°C, 15 to 20 min 👨🍳 CuisinerTelUnChef Tip For a crispy pizza, preheat your oven to its maximum temperature for at least 30 minutes with the tray or pizza stone inside. The thermal shock when putting the pizza in is the key to a perfectly baked dough. 🍰 Oven-baked pastries Apple tart — 180°C, 35 to 40 min, conventional Clafoutis — 180°C, 35 to 40 min Crumble — 180°C, 30 to 35 min Brownies — 170°C, 20 to 25 min Molten chocolate cake — 200°C, 10 to 12 min Cheesecake — 160°C, 50 to 60 min, conventional Custard tart (Flan pâtissier) — 180°C, 40 to 45 min Meringues — 90°C, 2 to 3 h, conventional 🌡️ Low-temperature cooking Low-temperature cooking (between 60 and 120°C) is a technique used by great chefs to achieve meats of incomparable tenderness and succulence. The collagen slowly turns into gelatin, making the meat melt-in-the-mouth without drying it out. Roast beef — 80°C, 3 to 4 h, 55°C internal temp (rare) Leg of lamb — 80°C, 6 to 7 h, spoon-tender Pork tenderloin — 80°C, 1h30, 65°C internal temp Duck breast — 80°C, 1h, 58°C internal temp Salmon — 60°C, 25 to 30 min, silky texture 👨🍳 CuisinerTelUnChef Tip For low-temperature cooking, always sear the meat in a pan over high heat after oven cooking to give it a beautiful golden crust. This is the "reverse sear" technique used by top chefs. 👨🍳 CuisinerTelUnChef Tips Always preheat the oven before baking — at least 15 minutes. Use a cooking probe for large pieces of meat. Adjust the rack height according to the recipe — low for gratins, middle for roasts, high for the grill. Let meats rest after cooking — 5 min for small pieces, 15 min for large ones. Avoid opening the door too often — each opening drops the temperature by 20 to 30°C. Always cut on a stable cutting board with a well-sharpened knife. Prepare your aromatics quickly with a manual chopper for garlic, shallots, and herbs. ❌ Mistakes to avoid ❌ Putting food into a cold oven — cooking will be uneven and times will not be accurate. ❌ Using an unsuitable dish — a dish that is too thin heats up too fast and burns the edges. ❌ Overloading the oven — this limits air circulation and creates uneven cooking zones. ❌ Choosing the wrong cooking mode — convection for soufflés = disaster. ❌ Neglecting meat resting time — juices redistribute during rest. ❌ Opening the door too often — especially for pastries, which may collapse. ❌ Not adjusting the temperature between convection and conventional — reduce by 10 to 20°C in convection. ❓ Oven Cooking FAQ What is the difference between convection and conventional heat? Convection heat distributes warmth better thanks to a fan — ideal for roasts and vegetables. Conventional heat is more suitable for pastries and cooking that requires a gentler, more gradual heat. At what temperature should I roast a chicken? Count on 180 to 200°C, depending on the size of the chicken and your oven. A cooking probe allows you to check if the center reaches 74°C. See our roast chicken recipe for full details. Can I cook multiple dishes at the same time? Yes, especially with convection, provided you choose recipes with compatible temperatures. Place the dish that requires the most heat on the bottom rack. Why isn't my gratin browning? The dish may be placed too low in the oven. Move it up one level or turn on the grill mode for the last 5 minutes while monitoring carefully. See our potato gratin recipe for a perfect result. How can I prevent vegetables from drying out? Add a generous drizzle of oil, do not overload the pan, and stir halfway through for even coloring. You can also add a small amount of water or stock for long cooking times. How do I succeed with low-temperature cooking? Use a probe thermometer, sear the meat before or after (reverse sear), and be patient. Low-temperature cooking is not monitored by the minute — it's the internal temperature that counts. 🔗 Related recipes and guides Oven-roasted chicken: the traditional recipe Creamy Gratin Dauphinois with Comté Traditional Beef Bourguignon Complete BBQ guide Complete plancha guide 🛒 Equip yourself like a Chef with CuisinerTelUnChef To master all your oven cooking, equip yourself with the right utensils: Our kitchen knives — for clean and precise cuts Our cutting boards — stable and hygienic surface Our manual choppers — to quickly prepare garlic, shallots, and herbs