OK - so I wrap some leftover baked beans in aluminum foil and toss it in the oven at 300 degrees for 20 minutes.When the bell dings, I pull it out with oven mitts and set it on top of the stoveBut almost immediately, I can grab the loose ends and open it up and pour the contents into a bowl, then wad the foil up with my bare hands and toss it in the trash.If I touch the steel rack in the oven, however, I get a severe burn.All you scientists and CSI folks out there - what's happening here? Why does aluminum foil dissipate heat so quickly?
I'm late answering your question but I use the pan that comes with the ovenIt's the bottom part of the broiler panIt is deep and strong enough to hold heavy weight meats etcI hope you found something for your turkey and that you had a very Merry Christmas and Happy New year 2010Best wishes, Mama Jazzy Geri
Glass baking dishes have been tempered to work in the ovenRelax.and prepare a great meal for your family!
Remember all oven ware wether glass or pyrex will have been tempered for the ovens, so go ahead and enjoy a good mealJust remember to place the dish on a tea towel or a warm surface, not on a cold surface, as it most likely to crack into halves, as did a pyrex dish I had, I forgot and placed on to the work surface, and ouch.!!
that is how i cook all the time in glass baking dishes, but just make sure you cover the edges alsoplus sometimes while cutting or serving it out you can rip the bottom and it gets all over anyway-so be careful.
Because it's so thin, it doesn't hold the heat like thicker metals do, like the rack in your oven.
