I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C.
I was skeptical of the 100° C temperature, so I set the temperature to 120° C instead. However, even after 3 full hours of roasting, the vegetables still had a raw tang, and the texture of the potatoes was a bit rubbery.
What could have been the problem here? Is 120-140° C too low for these vegetables?
(Note: At one point I turned on the ventilation mode, and it seemed to start cooking much faster - maybe even a little too fast. Could the recipe have been intended for a convection oven?)