because the rubber and the air expand .
Because when the particles move faster then you see it expanding.
In the center of the oven and on the middle rack.
If a strawberry is placed in a hot oven, it will cook.
After the dough has risen, there is still some gas in the dough that can still expand through the baking process. Most cooked breads turns out bigger than they looked right before baked.
nothing
no
When baking, food placed on the bottom rack of the oven may cook faster; however, it may cook too fast, and burn. When broiling, food placed on the top rack of the oven will cook faster, but will need careful watching to prevent burning.
Sometimes in a full oven you may find that they tray on the bottom of the oven cooks slower than the tray at the top (which cooks at normal speed). If you think this is the case, keep the bottom tray in for the full time, plus however much longer it requires to actually look cooked. However if you have a good oven, you should not need to make any adaptations on cookery time - everything should cook evenly at the temperature required, even if your oven is full.
A static oven is one, which is connected permanently to the gas or electricity supply in your home. It is usually placed in the kitchen within your house and not moved around.
Yes. If it is small enough to fit and heat resistant enough that you could put it in your regular oven.
500 mintues
cost