What's wrong with the baking sleeve – how to avoid spoiling your food

If the dish is cooked in the sleeve, it really has a special flavor, it turns out to be moderately fatty, but not dry. This method is preferred by many housewives because you can bake many products in this way. But there are often problems with using the sleeve.

Today, the FoodOboz editorial team will tell you about common mistakes made when baking in a sleeve and how to use it correctly.

• If you want a golden brown, it's best not to bake the dish in the sleeve. However, if you cut the sleeve 10 minutes before it is ready and increase the cooking temperature, the crust will be there, but the dish will turn out the same as when it is baked normally.
• The material used to make the sleeve is designed for high temperatures and does not react with food, but only if certain rules are followed:

3 basic rules for baking in the sleeve

1. Do not overheat the oven.

2. The sleeve with the food should lie freely and not lean against the walls.

3. Do not use the grill mode for cooking in the sleeve.

Correct use of the baking sleeve

• Cut a piece of sleeve long enough to fit the food and leave 20 centimeters free.
• Put the food inside the sleeve and let the air out.
• Secure the ends with special clips.
• Place the sleeve on a baking sheet or in a mold and put it in the oven so that the surface of the sleeve does not touch the inside of the oven.
• The baking temperature should not exceed 200 degrees, otherwise the sleeve may crack.
• The sleeve should not be exposed to direct fire.