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

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