What are the differences in cooking in the oven between putting the food directly on the rack, putting it on a baking pan, and putting it in a roasting pan?
How does the existence of metal under the food affect the food vs rack? Do the higher sides of the roasting pan make a difference over a baking pan? Do different types of surface/material make a difference?
While we're at it, do these vary with position in the oven (top, middle, bottom rack)?
I'm recovering from a surgery and we ordered some freshly prepared meals. Directions for Eggplant Parm said to place in 350F oven for 15-20 minutes. We placed in a roasting pan in case it bubbled over and it took a good 40 minutes. I'm wondering if the pan was the cause or just that the directions were terrible. The oven was properly preheated and while I've never checked the temperature of it, we use it regularly and have never had the same issues with time variation.