Quote:
Originally Posted by DixieGal
OK, I gues I have to reveal the secret.... preheating involves both top and bottom elements, so the heat is hotter and the oven gets up to the correct temp, then it lowers the heat to maintain that temp.
So if you stick it in during preheat, it is more likely to burn on the outside and be undercooked inside. But I do it anyway, especially baking biscuits, in order to get a nice allover crust going.
|
Hmm, that sounds plausible - thanks.
I like my food a bit on the burnt side - so I generally add quite a bit to the suggested cooking times anyway.