I get a lot of requests for posting recipes that can be made without an oven. Let me first up clarify that I only bake in an OTG – Oven Toaster Grill. I will do a post on the different kinds of ovens too soon. However, given that traditionally, in India, people did not buy ovens (that is changing pretty quickly) or for times such as this global lockdown when appliances may be out of order, this a pretty convenient method of making a cake too.
I have on request, now tried a few cakes successfully in a cooker and a pan on the gas. I also get a lot of messages from readers who have tried other recipes like crackers and breads by this method too, though i’m yet to venture into that area.
Baking a cake on a stovetop is pretty easy and I haven’t noticed much difference in the outcome. However, you do need to be careful of following the instructions correctly in order to not have a kitchen disaster at hand.
Place a perforated plate or ring on top of the salt base. It could even be a cookie cutter. This is required only to ensure the base of the cake pan does not touch the cooker directly since it can burn quickly so the plate/ring provides a layer of insulation.
Find a cake pan that fits inside the pot/pan on top of the plate comfortably. Grease the pan with butter or use a butter paper/parchment.
To pre-heat, put your pot/pan on a slow flame, cover it, and let it pre-heat similar to an oven.
Pour the prepared batter into your greased/lined pan and place the pan inside the pot.
Cover the pot with the lid and let it cook on slow flame. Most cakes in a 6-8 inch pan will take between 45-55 minutes.Do not take off the lid before that. Around the 45 minute mark, open the lid and check with a pointed knife or toothpick if the cake is done. If there is batter stuck to the toothpick, it needs more time. Cover and continue to let it cook while checking in 5-minute intervals.
Cooker Method
Remove the gasket (rubber ring) and the whistle since you won’t be needing it.
Place a wire rack/plate or a cookie cutter at the bottom of the cooker.Spread 1 cup of salt to the cooker first.
Place your ring/wire rack on top of the salt.
To pre-heat, close the lid, and keep the cooker on a low flame and close the lid.
After 10 minutes of heating this way, open the lid, and place the pan with the batter on top of your ring/plate. Reminder – do not put the whistle or gasket. Do NOT add water. Close the lid and bake.
Grease the pan with butter or use a butter paper/parchment. To pre-heat, put your pot/pan on a slow flame, cover it, and let it pre-heat similar to an oven. Pour the prepared batter into your greased/lined pan and place the pan inside the pot. Cover the pot with the lid and let it cook on slow flame.
Stove top baking saves time by making it simple to prepare dessert while making meals. So easy and quick, just mix up any batter, pour into the prepared pan, and then place on the back burner using low heat. A yummy warm dessert is waiting for you after the meal.
Add a small amount of water to a pot, bring it to a boil, and place a steamer basket on top of the pot. Set the cake pan into the steamer basket and cover the pot with parchment paper and a lid. Cook the cake over medium heat for 25-30 minutes.
All you do is heat the cast-iron pan with the lid on and the wire rack inside until it reaches the desired temperature, and then toss in the food on a baking sheet, just like you would in a normal oven. You can stick the stove thermometer to the side of the pan to know when you've hit your desired temp.
You can also make some casseroles, lasagna and other oven-baked dishes on your cooktop using a cast-iron skillet, dutch oven or other cooktop-safe cookware. You can even use a stovetop griddle as an alternative way to cook familiar dishes.
Another way to bake a cake without an oven is to use a slow cooker. Simply mix your cake ingredients and then place them in a slow cooker set to low. Cook for a few hours, or until the cake is cooked through. Again, the exact time will depend on your slow cooker and the ingredients you're using.
You use the bottom heat, or the “bake” setting. That way, the entire oven heats up and cooks it from all sides at one time. The top heat, “broil,” is cooking with direct heat on one side at a time.
Use “bottom heat' for baking a cake. “Top heat” which is commonly called broiling is only good for when you want to brown the top of whatever you are cooking. If you broil a cake, the cake will end up burnt on top, undercooked on the sides and bottom and raw in the middle.
If your small wood burning stove has an oven that can reach 200°c, then you will be able to bake bread and cakes! Normally, only solid fuel ranges like Rayburns or Agas can produce sufficient oven temperatures to actually make baking in the oven possible.
Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
Place skillet on the stove and set the burner to low heat. Cover with a lid (aluminum foil works, too) and cook for 15-20 minutes, carefully flipping once halfway through or when the edges start to get golden brown. This was the trickiest part, but I found 16 minutes total to be the sweet spot.
What you'll need is a BIG piece of cookware.A super-sized pot, with a tight-fitting lid, large enough to fit smaller pieces of cookware inside.Stick one of these on the cooktop and place your baking tin inside. The heat from your cooktop will warm up the air inside the pot, baking the contents.
If you have a large pot or wok made of heavy material (cast iron or cast aluminum) with a lid (or two woks of similar size, use one as a lid) and a metal trivet or short tin can, you can improvise a stove-top oven. And a baking pan that will fit inside. Put the pot/wok on the stove, with the trivet/can inside.
An oven is the enclosed cavity that heats the air inside to cook food. A stove or range is an appliance that combines both an oven and a stovetop. When it comes to cooking, you bake, roast and broil in the oven, while you sear, boil and stir fry on the stovetop/cooktop.
Yes, when baking cakes and breads in a gas oven, you usually want to use both the top and bottom burner. This helps create an even heat throughout the oven, which is important for producing a properly cooked product.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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