If I ever open the oven door while something is baking, heat will inevitably escape, lowering the temperature, extending baking time, and potentially causing the dough or cake to lose moisture.

Opening the door too soon can be especially harmful to delicate baked goods such as cakes, soufflés and choux pastry, as the sudden change in temperature can disrupt the fermentation process and cause it to sink or collapse.

As tempting as it may be to peek, I always keep the oven door closed for at least the first two-thirds of the recommended baking time.

Whenever I need to check progress, I use the oven light and look through the window, then open the door only when I’m ready to turn the pan or test for doneness.