31.   Fill the roasting pan with hot tap water so that the water reaches about halfway up the sides of the baking dish.

32.   For grilled Vegetables, select ones you wish to grill and lay out in a large roasting pan.

33.   First, many bakers believe that very hot water from the tap, rather than boiling water, is perfectly fine for adding tothe roasting pan.

34.   Generously coat a roasting pan and your hands with olive oil.

35.   Have ready a roasting pan.

36.   He places neck bones and gizzards in the roasting pan along with diced root vegetables to flavor the pan drippings, to which he adds maple syrup or honey.

37.   Heat the oil in a large, heavy roasting pan over high heat.

38.   Heat this sauce in the roasting pan, stirring until it boils.

39.   Heat a roasting pan with the olive oil and butter and add the drained potatoes.

40.   Heat oil in heavy ovenproof casserole or small roasting pan that will comfortably hold chicken.