The Convenient Gourmet

Baking Experiment: Evaluation
Metal tin can: Bread turned out baked, albeit slightly drier
when compared to the other two setups. The underside was
also crispy, which shows that the metal conducted heat well
to bake from the bottom.
Mason jar with hole in cap: The bread turned out baked only
at the top side here, with the exception of the bottom which
was caused by the inability of the heat to reach the base of
the dough. Glass is an insulator of heat, and as such did not
bake evenly throughout.
Overturned glass jar with opening: This bread turned out
the most evenly baked result, as it was helped by the marble
plate it was placed on. The heat conducted itself onto the
ceramic plate I used, which retained the heat and acted as a
secondary element to cook the bottom.
Baked potato experiment: A second experiment with the
overturned glass jar was done with a potato (shown on
following page), baked at 220C for 45min. It was cooked
throughly, with a slight brown spot on the top due to the
direct heat of the gun. This proved that the glass baking
attachment indeed worked well enough to insulate and trap
heat to create the “baking effect”.
69 70