In article >,
"john westmore_______" > wrote:

> Yesterday I tried making the 'cook in the oven, in an open baking tray' type
> casserole that you get in Greece, and countries around that area.
>
> They never use lids like we have on our casserole dishes that we have in the
> U.K.. I found that some of the top layer of the veg get burnt black,
> expecially the onions. Someone tells me that this charcoled burnt bits are
> not healthy to eat at all.
>
> Would i be better to use a lid? or maybe change my cooking heat and times.
> At the moment I'm doing them for 1 hour 45 minutes at 160 degrees
> centigrade. Thanks for any advice.

That sounds like a long time. When I'm doing roasted vegetables in an
open pan I do them for an hour at 180C/350F and they come out nicely
browned and not burned.

Also, if your oven has a built-in grill/broiler, make sure it's set to
"bake" and not "grill/broil".

Miche (who always checks *cough*)

--
Electricians do it in three phases