Many may not realize it, but the oven can pose health risks. Not due to material hazards, but because of the cooking process. Indeed, while cooking in the oven is famous for reducing fat content, at high temperatures, it can produce harmful compounds.
Meats, vegetables, and even pastries, although delicious when they come out of the oven, can have their nutritional quality altered and become potentially dangerous if exposed to excessive heat. In this article, discover 5 foods you should avoid cooking in the oven.
What you need to know about oven cooking
Who hasn’t turned on their oven to prepare a delicious dish? Not many, since this appliance has become an essential part of our kitchens. An IPSOS study reveals that 81% of French households own one. And for good reason!
The oven offers a wide range of culinary possibilities: pastries, roasted vegetables, tender meats… In short, there’s something for everyone. Moreover, it’s well known that oven cooking has numerous advantages.
It’s generally less greasy than other cooking methods, making it a valuable ally for a balanced diet. Additionally, oven cooking helps preserve the flavors and nutrients of foods.
However, it’s important to follow a few key rules to get the best out of this appliance. Temperature and cooking time are crucial factors. A dish cooked above 180°C (356°F) can lead to the formation of harmful compounds.
These are called AGE (Advanced Glycation End-products). Additionally, the choice of fats is crucial. Opt for heat-resistant oils to avoid the production of toxic substances.
Foods to avoid putting in the oven
Foods to avoid putting in the oven
As mentioned, some foods are not suitable for oven cooking. This is mainly due to the high temperature. Here are 5 foods that can become harmful if cooked in the oven, according to Planet.fr:
Certain starchy foods Acrylamide, a potentially carcinogenic chemical, forms when certain starchy foods (like bread or potatoes) are cooked at high temperatures. This is what a 2008 EUFIC report states.
According to this document, which relies on research from the WHO and FAO, this substance appears when starchy foods are exposed to temperatures above 120°C (248°F). This can occur in an oven.
Oven-baked fries As you might have guessed, fries are made from potatoes. Therefore, they are subject to acrylamide formation. According to the FAO/WHO Committee, fries represent between 16% and 30% of the total acrylamide intake in most countries.
Coffee (to avoid) According to the same EUFIC study, coffee accounts for a significant share (13% to 39%) of acrylamide exposure formed during high-temperature cooking. So, you should avoid putting it in the oven.
Red bell pepper Red bell peppers, particularly rich in vitamin C, lose much of their benefits when cooked. According to Bioconsommateurs, this essential vitamin starts to degrade above 50°C (122°F). Therefore, a red pepper cooked in the oven loses a significant portion of its nutritional value.
Frozen foods Before putting frozen meat or fish in the oven, make sure to completely thaw them. If you don’t, some parts may remain raw, which encourages bacterial growth. This could lead to food poisoning.
