It is ideal for gratinating soups served in ramekins or heat-resistant bowls. The hot air circulates quickly around the cheese, resulting in a beautifully browned surface without drying out the soup.
The cheese melts quickly, becoming slightly crispy at the edges and retaining a perfectly stringy center. The bread absorbs some of the broth while remaining slightly crunchy on top.
This method is also faster than a traditional oven and allows you to prepare several individual portions without waiting long.
Ingredients
