1、種類(lei)(lei)選擇：主要分(fen)為嵌(qian)(qian)入式(shi)(shi)(shi)(shi)和臺(tai)式(shi)(shi)(shi)(shi)兩類(lei)(lei)，臺(tai)式(shi)(shi)(shi)(shi)烤(kao)箱(xiang)以15-40L容量為主，嵌(qian)(qian)入式(shi)(shi)(shi)(shi)烤(kao)箱(xiang)普遍在(zai)50L以上，對(dui)于習慣西式(shi)(shi)(shi)(shi)烹飪常用烤(kao)箱(xiang)的家庭(ting)來說，推薦嵌(qian)(qian)入式(shi)(shi)(shi)(shi)烤(kao)箱(xiang)；只是練手(shou)選擇一(yi)款(kuan)臺(tai)上式(shi)(shi)(shi)(shi)烤(kao)箱(xiang)即可。
2、控溫能(neng)力：烤制食物(wu)對溫度要求(qiu)十分高(gao)，在(zai)購(gou)買烤箱時最(zui)好配溫度顯(xian)示，把溫度平衡在(zai)±1—2℃的烤箱更能(neng)保障烘培。一般(ban)家(jia)庭建議微(wei)電腦烤箱，自主控溫效(xiao)果更好。
3、內膽(dan)(dan)材質：建議選鍍鋁(lv)內膽(dan)(dan)，相(xiang)比(bi)鍍鋅內膽(dan)(dan)要更加安全，鍍鋅內膽(dan)(dan)不抗氧化(hua)會褪(tun)色，當(dang)加熱溫(wen)度超過230℃時會分解(jie)有毒物質，而鍍鋁(lv)內膽(dan)(dan)相(xiang)比(bi)性(xing)能更加穩(wen)定安全。
4、加(jia)(jia)(jia)熱(re)(re)(re)管數量：對于30L左(zuo)右(you)的烤(kao)箱而言，其加(jia)(jia)(jia)熱(re)(re)(re)管在4根左(zuo)右(you)更(geng)(geng)(geng)(geng)好，而更(geng)(geng)(geng)(geng)大的烤(kao)箱則保持(chi)在6根以上為佳。烤(kao)箱加(jia)(jia)(jia)熱(re)(re)(re)管多，加(jia)(jia)(jia)熱(re)(re)(re)速度(du)快，食(shi)(shi)物受(shou)熱(re)(re)(re)也更(geng)(geng)(geng)(geng)均(jun)勻，更(geng)(geng)(geng)(geng)能保障烤(kao)制食(shi)(shi)物熟食(shi)(shi)程度(du)和口感。
