Your cooking is most likely healthy and delicious. But is it energy-efficient? It’s #energyday16 and we’ve got a few tips for you!
10% of the costs spent on energy consumption for household appliances come straight from your cooking and baking equipment. We have collected some practical everyday tips for you that concern the use of household appliances. This article is all about baking equipment and steam cookers.
USE HOT AIR RATHER THAN BOTTOM/TOP HEAT
Use the hot air function instead of bottom/top heat. That saves energy. Temperatures will be 20°C lower and baking times will be reduced.
REMOVE ANY UNUSED BAKING TRAYS
Do not leave any unused baking trays in the oven. They will also be heated, using up additional energy.
TAKE ADVANTAGE OF RESIDUAL HEAT
Make sure to use the residual heat, especially for food such as casseroles. For a baking time of 30 minutes, turn off the oven for the last 5-10 minutes.
BAKING AND COOKING SEVERAL LAYERS AT THE SAME TIME
Cooking or baking several layers of food simultaneously or in batches can save a significant amount of energy. Remember this tip with the upcoming Christmas baking season...
SHORTEN PREHEATING TIMES AS MUCH AS POSSIBLE
Pre-heating is often recommended, but is usually unnecessary. Place the food in the oven and then turn it on. This method works faster and is more efficient.
AVOID REPEATEDLY OPENING THE APPLIANCE
Whether you are using an oven, steam cooker or refrigerator, an enormous amount of energy is lost in a short amount of time as a result of open doors. In the case of ovens, opening it just once will cause a loss of about 20 percent.
MIND YOUR WATER VOLUME LEVELS
Only use as much water as is actually necessary. Which brings us to boiling eggs. We have found an energy-saving tip called the Ogi-Method at Blog Energeiaplus from the Swiss Federal Office of Energy SFOE. Here it is:
"Former Member of the Federal Council Adolf Ogi has always known the best way to boil eggs. In a televised appearance in October 1988, he demonstrated how to cook eggs efficiently: Bring just one finger width of water to a boil in a covered pot. The steam inside the pot allows the egg to become hard-boiled in the same amount of time, with only 0.1kWh of the energy. Energy consumption is three times lower than when using a pot filled with boiling water, making that energy-intensive boiling process unnecessary."
TIPS FOR HOB COOKING
Be sure to use these energy-saving tips when cooking on hobs.
• Use a pressure cooker for food with longer cooking times.
• Choose pots and pans that are suited to the size of the hob.
• Reduce the heat on the hob from boiling to simmering as soon as possible.
• Turn the hob off before the cooking time is over and utilise the residual heat.
• Use flat-bottomed pots with good heat conduction and heat storage (e.g. with aluminium cores).
The following energy-saving tips may also interest you:
V-ZUG is committed to reduce energy consumption. More information >>
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