23
The effects of dishes
on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the way
they transmit heat to the food inside them.
A
Aluminium, earthenware, oven glassware and
bright shiny utensils reduce cooking and
base browning.
B
Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and
coloured exterior and dark, heavy utensils
increase cooking and base browning.
To open the oven door, always catch the handle
in its central part (Fig. 26).
Fig. 26
