Why isnβt an oven tray the same at the front and back?
With convection (fan) cooking, the tray has a correct orientation: slide it in with the beveled edge toward the back (toward the fan) for better airflow and more even browning.
With convection (fan) cooking, the tray has a correct orientation: slide it in with the beveled edge toward the back (toward the fan) for better airflow and more even browning.
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Moisture conducts heat extremely well β this leads to severe burns.
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