Tips & tricks FOR TRAY BAKING

1

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.

2

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.

3

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.

4

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.

5

Save time.

Once the tray has made its way into the hot oven, start prepping any toppings and sauces so they’re ready when dinner is.