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Pastimes : Drea's Bakers Dozen -- Ignore unavailable to you. Want to Upgrade?

To: elpolvo who wrote (298)	5/17/2001 6:32:44 PM
From: Clappy	Read Replies (2) \| Respond to of 552

Chef T'el, My guess is yes. One time I made Pilsbury Dinner Rolls (my favorite) by setting the temperature in the oven at 100 degrees and then waited a month. Eventually it was baked thoroughly inside and out but not very toasted. The next time I turned the over up to 5000 degrees and waited 2 seconds. The bread was still gooey and soft inside but scorched on the outside. Therefore, I believe in your case you need to lower the temperature a couple thousand degrees and wait a few days longer. -TheMoronicChef

To: elpolvo who wrote (298)	5/17/2001 7:01:58 PM
From: clappyssidekick	Read Replies (1) \| Respond to of 552

Brownie man, I will give you a serious answer. It is probably a combination of several things. Depending first on the consistency of the batter. The thicker it is the longer it needs to cook at a low temp. If it is a very liquid mixture then its best at a higher temp for a shorter time. Then you need to look at the type of pan your baking it in. Metal will cook the outer layers first and fast. While a glass pan will cook more evenly but it needs a lower temp since glass conducts heat more efficiently. It will also continue to cook even after its been pulled out of the oven. Then you have to consider if you used some kind of fat or grease to coat the pan, this will absolutely cook fast and burn the outer layers. My suggestion is.... For things like brownies or cookies the best average temp is somewhere between 325F and 350F for 8 to 10 minutes. You'll have to tweek this to match your oven. Then things like cake batters according to the thickness of the batter and the pan your cooking it in, (layer cake versus bundt cake) could be anywhere from 325F to 375F, for roughly 20 to 30 minutes tops. Most cake batters will be a 375F already heated oven for 20 minutes. When the oven is already heated before you put in the raw thing then its truly getting the cooking time it needs. Otherwise it is heating up like the oven before it really gets to bake. This can burn things as well as dry some things out. Some heavier cakes that have mucho stuff like fruit and nuts will be more of a 300F oven for an hour. So that is my serious answer, did it help? suzzette