How can I prevent food from burning to the bottom of the casserole dish?
I have a gas stove. I have checked the temperature with an oven thermometer and it registers correctly. If I bake foods on the center rack, the food burns to the bottom of the pan before it cooks for the minimum amount of time listed in the recipe. I never get a nice, lightly browned crust on top. My casserole dishes are glass. Can you help me figure out what to do?
July 7th, 2010 at 5:14 am
Pam
July 7th, 2010 at 5:23 am
greese it well
cook 25 degrees lower the recipe says
i have gas stove and this works for me
broil last few minutes to get crips top
July 7th, 2010 at 5:24 am
I would consider baking on the rack as close to the top as you can, especially to get that nice brown crust on top. And definitely use some kind of spray oil like pam on the bottom before putting things in. I have a gas oven and always try to keep things closer to the top.
July 7th, 2010 at 6:22 am
pam. and dont cook on the low rack. middle is always best.
July 7th, 2010 at 6:47 am
aluminum foil, would help a lot. just place a sheet of foil on the bottom of the glass dish.
July 7th, 2010 at 7:24 am
I guess put them on the top rack. and lower the heat. Looks like your stove gets heated fast. Lessen by about 5 – 10 degrees. Might work!
July 7th, 2010 at 8:16 am
Try moving your casserole to a higher rack, if you can. And consider placing a cookie sheet under the casserole. It will just add another layer underneath, so it will protect the bottom from scorching.
You should also consider using oil spray or buttering your casserole to prevent things from sticking, but if my recipe already has fat in it, I find this step sometimes unnecessary.
Good luck!
July 7th, 2010 at 8:48 am
Put a broiler pan on the lower rack. that will disperse the heat around the casserole pan above it. I have the same problem, so I leave my broiler pan in there almost all the time, and it works great. stops cookies, biscuits, sweet potatoes, etc from burning as well.
July 7th, 2010 at 9:07 am
I would highly suggest investing in ceramic casserole dishes because they heat better, glass is a bad conductor of heat, but to solve your problem wrap the bottom of your pan in tin foil and that should help by blocking alot of the heat from going to the bottom of the pan, also you could bake it on a higher rack and when it comes to the last 5 mins pop it under the broiler to brown up the top
July 7th, 2010 at 9:15 am
Put baking Pam on the casserole bowl. Make sure it’s the special baking one.
July 7th, 2010 at 9:17 am
Put the food on the highest rack possible. This will make the top cook faster than the bottom.
July 7th, 2010 at 9:36 am
http://whatscookingamerica.net/Q-A/ReactivePan.htm
According to this website, a glass pan contains heat well, but conducts it poorly. Try light-weight aluminum (a little more expensive)
http://www.essortment.com/home/gaselectricsto_syfc.htm
This website shares that gas stoves should heat better than electric stoves, and that even professionals use gas. If you think your stove might be malfunctioning, then hire a technician.
In the mean time, I would make sure to grease the bottom of the glass casserole with solid shortening (like crisco), and avoid sprays. Lower the temperature that you are supposed to cook the casserole at by about 25 degrees (so if the recipe calls for the temp to be 375, then lower it to 350). Also, for an easier casserole, make sure the meats are pre-cooked, so basically, you are only infusing the ingrediants together, and not actually “cooking” them in the stove.
July 7th, 2010 at 9:52 am
Be sure you turn your oven from “preheat” to “bake.”
Also, try putting a large cookie sheet on the rack below the rack that your casserole dish is on, to sort of “buffer” the bottom from direct gas heat, which comes form underneath.
Oh, and if using a glass pan, lower the temp by 25ºF.
July 7th, 2010 at 10:25 am
PAM or similar cooking spray is a great place to start. These have improved dramatically in the past few years. Check the ingredients so you know — and approve — of what you are spraying on the pan.
Is your oven a newer model or an older model? Are the burners clean and firing properly? Are you baking dishes thick enough to handle the heat properly?
February 25th, 2011 at 10:56 pm
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