By convention oven do you mean a *conventional* oven, ie, the normal oven that everyone has, or a *convection* oven, one of the fancypants things which are halfway between a microwave and an oven?
Assuming you mean an everyday electric or gas (or even wood!) oven, I'm not sure what the time would be. I'd try 20-30 minutes, myself. You might want to fiddle with the recipe a bit and increase the liquids - I think the oven would dry it out a bit. Alternatively, cooking in a terrine (which is a sort of ceramic bar tin with a lid) or even a casserole dish with a lid might keep the mixture moist.
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branchandroot
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Date: 2010-06-13 01:33 am (UTC)Assuming you mean an everyday electric or gas (or even wood!) oven, I'm not sure what the time would be. I'd try 20-30 minutes, myself. You might want to fiddle with the recipe a bit and increase the liquids - I think the oven would dry it out a bit. Alternatively, cooking in a terrine (which is a sort of ceramic bar tin with a lid) or even a casserole dish with a lid might keep the mixture moist.