since it is a glass pan do you need to reduce the temperature when baking bread? if so by how many degrees
65461
This dish bakes MARVELOUSLY, however I wouldn't try it for bread. The glass doesn't "spread" the heat the way metal pans do. I bake bread quite often, but I'd be afraid the bread wouldn't rise properly. IF, you do use it to bake a loaf, please let me know how it turns out. Pj
431367
I was making corn bread with glass ware (the one use for baking) and scallop potatoes. It works fine for me, I didn't pay attention to the instruction where it says no glass. :P I think I was on 375-400 for about 35-40 mins.
2099489
Hi Laura, This nonstick baking mat works with temperatures between -40 F to 480 F. Because the mat is nonstick, it is extremely easy to clean. Many times, you will find that simply wiping it down with a paper towel is sufficient. Otherwise, just wipe it down with a soapy sponge and rinse the mat with warm water.
1594326
Yes, no worries. The pan will probably get much hotter on the stovetop than in the oven, so it will be fine at any oven temperature.
900152
I have been using regular pans with dandy results - however - you will want things with lids or moisture can build up fogging the glass and lowering the temperature. When doing things like bread I simply put another bread pan upside down on it and that works fine. If you just don't have a lid, like I don't for my pizza pan, then if you leave the glass unlatched the steam will escape, although there is a slight loss of temp.
126330
I reduce the temperature and the cooking time, by about 25%. You need to lower the temperature by about 50 degrees, I experiment with the time, using less time to start with, then add more time as I cook or bake. You will need to experiment a bit, then you will be fine the next time you cook that similar item. Just take note of the temp difference and time. I have had tho oven for many years.
1715433
i use 350 temp, for baking my bread in both shiny and dark colored pans. and they always come out just fine. no complaints yet!!!!!
2162140
I don't really know how to answer this question. The device doesn't doesn't say what temperature you are setting (eg it doesn't say 350 degrees), but it does everything I expect it to. It seems to be plenty hot. I usually just toast, but we have baked small things in it too & it worked. We've been very happy w/it. Sorry I can't help more.
525247
Not in this model. you could "toast" and set to a temp, but bake always is convection.
1827921
I have not baked at 500 degrees yet but I do know this is the thickness oven you will find. I trust that it would. You now have me wondering so I'm baking bread next.
1414696
Never have to adjust oven temp...breads come out with perfect crust and crumb...love it!
842391
I made some jalapeño bread. The recipe I used was for a big bundt pan and it said to let it cool for 15 minutes, so that´s the amount of time I waited before turning out the breads. I also sprayed the mini cavities before adding the batter.
168130
I cook at the 500 degrees for pizza..but when baking breads I preheat only to the temp I will be using which tends to be in the 400-450 degree range. I guess it would bepend on what you are baking.
2148878
I lower the oven temp by 25 degrees when using this pan. I reviewed this pan previously and gave it a five. However, I am not happy with the difficulty in cleaning it. I much prefer the smooth sided pans.
1082468
I put the bread dough directly on the pan and after it has risen, put it in the oven as is. I don't put anything under it as there is nospillage from the bread.
497001
One things that works very well is to keep a pan in the bottom of the oven while pre-heating. When you put the dough in, pour a cup or two of water in to the pan. Remember, opening your oven drops the temperature about 50 degrees, give or take. So you want to keep that to a minimum.I'd highly recommend reading some Peter Reinhart. Bread Baker's Apprentice is a wonderful book to work with. I've gone through a couple copies.
497738
I use these for baking artisan breads. I let the bread rise directly on the reusable baking sheets, then use a cookie sheet to slide the baking sheet with bread onto my baking stones, preheated to 500 degrees. When the bread is done, I slip the cookie sheet back under the baking sheets to remove the bread from the oven. I have used them repeatedly with no problems. They do discolor after much use, but they still work fine. I've had mine for several years and they work great.