Oven management is the disciplined practice of using an oven correctly and safely: preheating to the required temperature, positioning food to suit the heat source, rotating trays for even cooking, and observing safety around hot surfaces. It starts with knowing the oven’s quirks, since thermostats can run hot or cold by 20 °C and heat zones vary between top, bottom, and fan-assisted models; an oven thermometer removes the guesswork. Good management means not overcrowding, which blocks air circulation; using the right shelf, with the centre as the default; and keeping the door closed during baking to avoid temperature crashes. Safety elements include dry oven gloves, stable rack positions, and awareness that self-cleaning cycles reach extreme temperatures. In professional kitchens, oven management extends to scheduling bakes by temperature to save energy.