I understand the need for heat circulation but I'm surprised that apparently you are supposed to use a separate bowl when making a stew or shepherds/cottage pie. Isn't having a dish in the oven going to severely stunt cooking as the heat needs to penetrate through the dish that is likely to be very thick on the walls & base? I'd have thought you would use the main oven bowl itself no?
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Your principal is ok when applied to a 'big' oven but HOs are different. The heat source comes from the top and therefore heat can't get under the food if it's placed directly in the bowl.
The best place for heat distribution is using the top rack with the extender if you have room.
If you do use the main bowl you will need to allow much longer and stir often.
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