Abstract
The necessity of preheating on home gas oven cooking was checked with French pies which were cooked short time at high temperature in oven with or without preheating and some differences were observed between these pies. Pies cooked in the oven without preheating was a little smaller in size than those cooked with preheating and also it was found that pies prepared in oven with preheating were more uniformly baked than those baked without preheating.
As previously reported, such differences were not observed with baking sponge cake, cream puff crust, bread and cookies (except one special kind cookie).
The reason why this difference would appear was considered as follows: While there is the difference about the baking temperature, that is, for sponge cake and cookies at low temperature and for cream puff crust and bread at high temperature, these are baked relatively long time (about 10-12 minutes), but pies of small and basic types are baked at high temperature for short time (3-6 minutes). This would be the point responsible for this difference.
In the case of the baking of pies in the oven without preheating, by the elongation of the baking period, good quality pies can be obtained.
From this series of studies, it become possible to conclude that the preheating is not always necessary.
