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E. Choosing the container
The thickness of the container, electrical conductivity and the color will affect the cooking.
Please keep in mind: 1) The use of aluminum plate, soil in burned tray, refractory clay, baked
food at the bottom is shallow in color, food moisture is enough. It is recommended that you use
this kind of container for heating pastry, dough and barbecue. 2) Use enamel cast iron, glass,
tin-coated iron and refractory porcelain, with anti-blocking liner colored coating of the container,
baked food at the bottom is darker .It is recommended that you use this kind of container for
making egg tarts, pies and other crispy food.
In the process of cooking, the volume of food changes, so you should accordingly choose the
suitable containers.
When cooking meat and poultry, to prevent oil splash, please choose suitable size of food, with
a cover on deeper tray or refractory glass saucepans.
Use glass tray while cooking dough and cream.
