Tips & tricks FOR TRAY BAKING
Pick the right tray.
Use a 38 x 25cm baking tray made from heavy-gauge aluminium or steel. These materials create better browning on the ingredients.
Cut it right.
Follow recipe directions for slicing thickness and dicing size. This ensures all ingredients will be cooked properly and won’t turn to mush.
Make it sizzle.
For recipes with larger pieces of meat such as chicken thighs, preheat the pan 5 minutes before adding the ingredients. The hot pan will sear the meat, locking in flavour and juices.
Space it out.
Spread ingredients in a single layer for the best texture and browning. If too close together, they’ll steam and not roast. To fit an entire meal’s worth of food, you may need two trays.
Once the tray has made its way into the hot oven, start prepping any toppings and sauces so they’re ready when dinner is.