I have the following Kitchenaid roasting pan:

http://www.cooking.com/products/shpro...

I have repeatedly burned the bottom of the vegetables (carrots,
onions, fennel, potatoes [new or russet], turnips, and beets)
when roasting them.

Any ideas or tips _would_ be most appreciated.

The Ranger
--
"I love that stuff so much I could put it in my pants."
Will Owen, CH, 7/2/08

"The Ranger" > wrote in
ndwidth:

> I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots,
> onions, fennel, potatoes [new or russet], turnips, and beets)
> when roasting them.
>
> Any ideas or tips _would_ be most appreciated.
>
> The Ranger
> --
> "I love that stuff so much I could put it in my pants."
> Will Owen, CH, 7/2/08
>
>

Screw using that roasting pan then...try roasting them on a cookie sheet
instead. One of those double bottomed cookie sheets.

Maybe don't put the cookie sheet on the pizza stone. Maybe lightly pre-
oil the pan before you start. Maybe use a higher oven rack. BTW the
roasting pan link didn't work.

--

The house of the burning beet-Alan

"The Ranger" > wrote in message
ndwidth...
>I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots, onions,
> fennel, potatoes [new or russet], turnips, and beets) when roasting them.
> Any ideas or tips _would_ be most appreciated.
>
> The Ranger

The link didn't work, so I didn't see the pan, but i can tell you what I do.
First, I lightly oil my baking sheet. I don't use a roasting pan for
vegetables very often. I heat the oven to about 425*f, and prepare my
veggies. I don't always put them all on at once, because I really don't care
for any overcooked vegetables, and I like a little bite in most of them...so
potatoes will go in before green beans, for example. I toss the veggies with
a bit of avocado oil, sometimes meyer lemon flavored, sometimes Tuscan herb,
and sometimes toasted onion (especially good on potatoes with some fresh
rosemary!!). I add whatever seasonings, ie rosemary, thyme, etc, along with
a tiny bit of seal salt and fresh cracked pepper. I then put them in the
oven, checking after 20 minutes, and tossing when I check on them. That's
it, that's all I do really. I've grown to love roasted vegetables this past
year!

Have you tried doing green beans or asparagus? They're really delicious that
way. I do them on the grill when it's too hot for the oven. Yum. Now I want
some for dinner...see what you started? ;-)


kimberly

hahabogus > wrote in message
...
> "The Ranger" > wrote in
> ndwidth:
>
>> I have the following Kitchenaid roasting pan:
>>
>> http://www.cooking.com/products/shpro...
>>
>> I have repeatedly burned the bottom of the
>> vegetables (carrots, onions, fennel, potatoes
>> [new or russet], turnips, and beets) when
>> roasting them.
>>
>> Any ideas or tips _would_ be most appreciated.
>>
> Screw using that roasting pan then... [..]

How does one do that to such?

> Maybe don't put the cookie sheet on the pizza stone.

Non-issue; I removed the pizza stones shortly after installing
this oven because they were causing other issues.

> Maybe lightly pre-oil the pan before you start.

Hm... It's worth a shot. I thought I had been doing this but
maybe not.

> BTW the roasting pan link didn't work.

http://www.cooking.com/products/shprodde.asp?SKU=748201

Sorry about that. I didn't see that there was an ellipse at the
end before sending.

The Ranger

Nexis > wrote in message
...
[snip]
> The link didn't work [..]

Sorry about that; I didn't notice the ellipses at the end when
I pasted it in the OP. Here's the link.

http://www.cooking.com/products/shprodde.asp?SKU=748201

> Have you tried doing green beans or asparagus?

Yes to both! I LOVE green beans roasted with garlic and
asparagus roasted with shallots. Last night was my first
attempt at fennel so I'll give that another try later too.

The Ranger

The Ranger wrote:
> I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots,
> onions, fennel, potatoes [new or russet], turnips, and beets)
> when roasting them.
>
> Any ideas or tips _would_ be most appreciated.
>
> The Ranger
> --
> "I love that stuff so much I could put it in my pants."
> Will Owen, CH, 7/2/08

When you burn stuff on the bottom, you need to move the pan up a rack or
two the next time.
Janet

In article dth>,
"The Ranger" > wrote:

> I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots,
> onions, fennel, potatoes [new or russet], turnips, and beets)
> when roasting them.
>
> Any ideas or tips _would_ be most appreciated.

Turn them halfway through cooking time?

Miche

--
Electricians do it in three phases

"The Ranger" > wrote in message
ndwidth...
>I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots, onions,
> fennel, potatoes [new or russet], turnips, and beets) when roasting them.
>
> Any ideas or tips _would_ be most appreciated.
>
> The Ranger

What are you doing to prepare the vegetables?

Tossing in EVOO?
Spraying the pan with Pam?
What temperature?

It sounds like your oven is getting too hot.

Cover the veggies/pan with foil for the first 1/2 the cooking time, then
uncover for the last half.


--
Old Scoundrel

(AKA Dimitri)

Dimitri > wrote in message
...
[Kitchenaid nonstick roasting pan]
http://www.cooking.com/products/shprodde.asp?SKU=748201

> What are you doing to prepare the vegetables?

Fennel, carrots, onions, shallots, and jewel sweet potatoes
last night.

> Tossing in EVOO?

Used butter last night, and coated them before roasting but I
*generally* do use EVOO.

> Spraying the pan with Pam?

I never can remember to do this... It's a character flaw since
I usually have to *move* the stupid can to get to the EVOO.

> What temperature?

425°F for 45 minutes on Bake in a GE Profile dual oven.

> It sounds like your oven is getting too hot.

This wouldn't surprise me. The cycles this thing goes through
are huge.

> Cover the veggies/pan with foil for the first 1/2 the
> cooking time, then uncover for the last half.

Thanks!

The Ranger

On Jul 2, 5:06 pm, "Janet Bostwick" > wrote:
[snip]
> When you burn stuff on the bottom, you need to move the pan up
> a rack or two the next time.

I would but the handles on the pan won't allow me to move the rack any
higher. I _normally_ roast things in Pyrex but really like the ease
with which this thing cleans up.

The Ranger

On Jul 2, 5:16 pm, Miche > wrote:
> In article dth>,
> > [preventing burned roasted veggies]
> > Any ideas or tips _would_ be most appreciated.
> >
> Turn them halfway through cooking time?

Thank you. I do this with beats and bake potatoes, too, so I don't
know why I don't with other roasted veggies... Go figure.

The Ranger

Miche > wrote in news:micheinnz-
:

> In article dth>,
> "The Ranger" > wrote:
>
>> I have the following Kitchenaid roasting pan:
>>
>> http://www.cooking.com/products/shpro...
>>
>> I have repeatedly burned the bottom of the vegetables (carrots,
>> onions, fennel, potatoes [new or russet], turnips, and beets)
>> when roasting them.
>>
>> Any ideas or tips _would_ be most appreciated.
>
> Turn them halfway through cooking time?
>
> Miche
>

His pan is a dark colour so use a pan that isn't. Dark stuff heats more.

--

The house of the burning beet-Alan

The Ranger wrote:
> I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots,
> onions, fennel, potatoes [new or russet], turnips, and beets)
> when roasting them.
>
> Any ideas or tips _would_ be most appreciated.

Which rack do you have it on? I'd move it up a notch first.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

On Wed, 2 Jul 2008 16:55:23 -0700, "The Ranger"
> wrote:

>hahabogus > wrote in message
...
>> "The Ranger" > wrote in
>> ndwidth:
>>
>>> I have the following Kitchenaid roasting pan:
>>>
>>> http://www.cooking.com/products/shpro...
>>>
>>> I have repeatedly burned the bottom of the
>>> vegetables (carrots, onions, fennel, potatoes
>>> [new or russet], turnips, and beets) when
>>> roasting them.
>>>
>>> Any ideas or tips _would_ be most appreciated.
>>>
>> Screw using that roasting pan then... [..]
>
>How does one do that to such?
>
>> Maybe don't put the cookie sheet on the pizza stone.
>
>Non-issue; I removed the pizza stones shortly after installing
>this oven because they were causing other issues.
>
>> Maybe lightly pre-oil the pan before you start.
>
>Hm... It's worth a shot. I thought I had been doing this but
>maybe not.
>
>> BTW the roasting pan link didn't work.
>
>http://www.cooking.com/products/shprodde.asp?SKU=748201
>
>Sorry about that. I didn't see that there was an ellipse at the
>end before sending.
>
Your pan looks over the top, so you shouldn't have a problem. Do you
coat them in EVOO or some other oil before roasting? I do mine at a
high heat, so you've must have a variable that's unusual.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf <.> wrote in :

> On Wed, 2 Jul 2008 16:55:23 -0700, "The Ranger"
> > wrote:
>
>>hahabogus > wrote in message
.. .
>>> "The Ranger" > wrote in
>>> ndwidth:
>>>
>>>> I have the following Kitchenaid roasting pan:
>>>>
>>>> http://www.cooking.com/products/shpro...
>>>>
>>>> I have repeatedly burned the bottom of the
>>>> vegetables (carrots, onions, fennel, potatoes
>>>> [new or russet], turnips, and beets) when
>>>> roasting them.
>>>>
>>>> Any ideas or tips _would_ be most appreciated.
>>>>
>>> Screw using that roasting pan then... [..]
>>
>>How does one do that to such?
>>
>>> Maybe don't put the cookie sheet on the pizza stone.
>>
>>Non-issue; I removed the pizza stones shortly after installing
>>this oven because they were causing other issues.
>>
>>> Maybe lightly pre-oil the pan before you start.
>>
>>Hm... It's worth a shot. I thought I had been doing this but
>>maybe not.
>>
>>> BTW the roasting pan link didn't work.
>>
>>http://www.cooking.com/products/shprodde.asp?SKU=748201
>>
>>Sorry about that. I didn't see that there was an ellipse at the
>>end before sending.
>>
> Your pan looks over the top, so you shouldn't have a problem. Do you
> coat them in EVOO or some other oil before roasting? I do mine at a
> high heat, so you've must have a variable that's unusual.
>
>

His pan is dark...dark pans burn things. See the various threads
previously on dark casserole pans and dark cookie sheets.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 04:05:30 GMT, hahabogus > wrote:

>His pan is dark...dark pans burn things. See the various threads
>previously on dark casserole pans and dark cookie sheets.

I do mine on a cookie sheet that is darkened with use.... they don't
burn, so maybe turning is the key. I turn mine and I also put them in
according to how long they take to cook.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed 02 Jul 2008 09:34:02p, sf told us...

> On Thu, 03 Jul 2008 04:05:30 GMT, hahabogus > wrote:
>
>>His pan is dark...dark pans burn things. See the various threads
>>previously on dark casserole pans and dark cookie sheets.
>
> I do mine on a cookie sheet that is darkened with use.... they don't
> burn, so maybe turning is the key. I turn mine and I also put them in
> according to how long they take to cook.
>
>

Most of my ovenware is dark. Food and baked goods rarely burn in it.
Timing and attention is the key.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Know why you never see a politician
laugh? Because they know what they're
getting away with, and if they started
laughing, they'd never stop
-------------------------------------------

On Jul 2, 4:22*pm, "The Ranger" > wrote:
> I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots,
> onions, fennel, potatoes [new or russet], turnips, and beets)
> when roasting them.
>
> Any ideas or tips _would_ be most appreciated.

It is your pan.

I have an old roasting pan. It is aluminum and that is the only pan
I'll use to roast vegetables. Toss them in olive oil and bake at 350
and they don't burn.

BUT I have had to use other pans when that pan had something in it,
such as a ceramic pan, a glass pan, a cookie sheet, and roasted
vegetables burn.

So, it's your pan.

Karen

On Jul 2, 4:22*pm, "The Ranger" > wrote:
> I have the following Kitchenaid roasting pan:
>
> http://www.cooking.com/products/shpro...
>
> I have repeatedly burned the bottom of the vegetables (carrots,
> onions, fennel, potatoes [new or russet], turnips, and beets)
> when roasting them.
>
> Any ideas or tips _would_ be most appreciated.

Oh forgot to mention.

Beets burn easily. Must be the sugar content. Best way to roast a beet
is wtih the skin on and it kind of falls away in the roasting process.

Karen