How does the condensation principle work if you put the tagine in enclosed space like Oven?
1360325
Condensation can only occur when you have a temperature differential ie a hot inner surface meeting a cooler outer surface. In the case of a Tagine being placed in an oven, once heat up, there is NO temperature gradient therefore no condensation.
1360326
Good question,.. Sorry I don't have an answer. I love using the tagine on the stove top so much that I've never even put it in the oven. However, on the stove top, condensation will occasionally escape in little sputtering spurts. I use an unglazed Romertof clay pot for baking and I love it.
1360327
It heats the liquid and it Will condense at the top of the tangine and roll down the sides.
1360328
Thanks! for confirming what I thought, It really does not make sense to put tagine in the oven with conical top. At best you will end up getting food that is stewed, braised or steamed but certainly not Tagined (?), the way it should be cooked traditionally.
1241481
I've cooked up to 6 chicken breasts in it (stacked them) and they turned out fine. The tagine will cook food differently than a casserole dish b/c of the hole at the top. It allows enough steam out so that the liquid steeps the food and additional condensation doesn't build (making the sauce very watery). Plus, the presentation is amazing when you cook with it. Feels like I'm still in Tangiers!
440610
Have not put my tagine in the oven, just use it on stove top. I like the cast iron over the clay as it will not crack when being used, a definite fact with cast iron which is not guaranteed with clay products, especially when the tagine is used on the stove top burners.
1963979
The package instructions say not to put it on the floor of the oven (mine did at least) but I only have two shelves and do not have a heating element on the floor of my oven so I did put it on the bottom. If you have an element/coil down there then that would not work.
1111069
We have a gas oven, and use it on the lowest rack. I think they don't want you to put it on the floor of the oven so that it doesn't block the natural convection currents in the oven. You may get uneven heating if you do that.
61919
It works just like any other baking pan, whether it's a muffin pan, loaf pan, etc. I spray it with baking Pam, add the uncooked cake batter to the round half-spheres on the bottom pan until it's just short of level, then place the lid pan with the other half spheres on top. Secure them with the clips provided and then bake in the oven. Parts of the batter may ooze out of the top vent holes, but that's fine. You just cut that part off when it's done baking, so this way you have some scraps for the kids to eat!
683262
No. It is not insulated so condensation will form on the outside. Keep it separated by cloth.
1455632
this makes the condensation from cooking drip down on your food in the pot. without these it would just run to the sides and not drip on the food......self basting!
1468591
It has to do with the heat distribution. The convection has a fan to circulate the heat for more even cooking. It's especially good for baked goods.
612483
yes you get condensation. you have to open the dry compartment and let it dry out
978793
Not sure this will help, but will try to answer your question. I think it has to do with the door latch/catch. Don't slam or bang the door...found this does not work! But to push the door closed at the latch/catch area seems to keep a connection in order to bake/micro, etc. Even though the area seems clean....might be something inside that I cannot see or reach. So we just make sure to push the door closed at latch/catch area.
1932061
Always a good idea putting water when roasting anything, It adds moisture to the oven and prevents drying out. I have no idea why it's never mentioned in recipes. The TV chefs never mention it either. I do it and it does help. The alternative is to seal it in aluminium foil, the remove the foil for 30 minutes to brown the skin.
1475097
I have it built into a wood caninet, but the back gets air & it sits on legs which allows for air circulation too. It gets warm but not hot externally when baking . Puts out a lot less heat than a conventional oven.
949290
we have used our in a conventional oven. it works great. food doesn't stick and is easily cleaned. I wish it were bigger!
228820
My oven has hidden bake elements and I place the nonstick oven liner on the floor of the oven. Someone with exposed bake elements would know whether it works under the element or not. I think from previous answers someone had mentioned that it would. Hope this is helpful.
1862304
Add a cup of water to the 8 x 8 pan, preheat and when water is boiling place filets on rack. Only enough room for 2 small filets at a time. I love this oven, it is my favorite small appliance. It is perfect for one person. It does not heat up the kitchen and uses very little electricity. I never use my big oven any more.
161577
The lid has a vent hole. To keep steam inside without escaping requires plugging the vent hole. You would have to be created plugging the hole.