The Working Rules
What You Need To Know
- Soggy food usually means overcrowding, too much moisture or not enough heat. Spread it out and cook in batches.
- Dry chicken usually means too hot for too long, pieces too small, or no rest. Thighs forgive more than breast.
- Burnt top, cold middle means the temperature is too high or the dish is too deep. Lower heat and use a shallower tray.
- Pale food usually needs more oil mist, more space, or a final high-heat blast.
- Smoke usually means old grease, sugary glaze hitting the element, or too much fat collecting in the drawer.
- Uneven cooking means you need to shake, turn, rotate or stop cramming the basket like you are packing for a lads’ weekend.
Pro Tip: Pro move: change one thing at a time — temperature, time, spacing or oil. If you change everything, you learn nothing.