Roast pot

Homemade roasted melons, the melons in the supermarket look so good today, they've bought them and cut them in seven pieces, or they're too big to bake. I put the grill at the bottom today. 230 degrees, 60 minutes. Fearing that the skin would be a little charred, the skin below would have a charred effect, usually placing the melon on the upper floor if it had not been cut. I baked 200 degrees for 15 minutes today. 170 degrees, 150 minutes。