how does this baking?
2004979
I have only used it a couple of times for baking. It tends to dry food out. Time adjustments are a work in progress.
2054786
I've made Naan a few times, it works really well in the pronto. Just make the dough, stretch it out and stick it to the metal pizza peel. Invert the peel, slide it in the opening and slap the dough onto the pizza stone. Doesn't take long to bake either.
685250
There are some recipes on their website, but I used to have a bakery, so what I would do, is add some dry yeast, and baking powder, and a little sugar (teaspoon or tablespoon), then for the liquid, I would use cold water, olive oil or butter, and maybe an egg white, beaten. I would mix the batter well, and then refrigerate it, overnight, then put it into buttered loaf pans, for loaves of bread. For quick breads, just substitute it for regular flour.
1745637
I have baked both a cake and a custard pie in our oven. It took a little longer than my regular oven (which is a convection oven), but the results were the same. I use it in place of the big oven when I just need one baked something and it's too hot to heat the regular oven. be sure to follow the instructions and preheat the roaster oven first. I think you'll be pleased with the results.
807769
I've never tried it myself but the directions to oven bake it are on the back of the box as mentioned by other customers.
2210470
I line the pan with parchment paper and when it is time to bake the pizza I slide the whole thing off onto a pizza stone and bake it. When it's bubbling I slide it back onto the pan and then off again to slice with a pizza cutter. (that way I don't mess up the pan and get a great pizza shape and browned crust)
1009070
I haven't baked two cake mixes together in a 13X9 pan. One cake mix fills it up very nicely. But if you do that, I would put a pan underneath in case it runs over, and then turn the oven down 25 degrees from the suggested temperature. You will also need to add 10-15 minutes to the baking time and then text with a tooth pic to be sure the middle is done. Another signal for doneness is if the cake pulls away from the edges of the pan just a bit.
1441374
I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven... » Read More I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l « Show Less
2243254
Yeap. I line the mold with shortbread cookie dough, bake it and then fill two halves with dulce de leche :)
273723
Simply use the dough setting and make into any shape or loaf you wish. It works well.
582134
I have only used it a few times but it seems fine. it is faster and hotter than my old one the bake function work well.
832117
Someone posted this on Walmart's Q&A about this DDO... A: Yes, this can be used to bake bread. There are many different recipes available, with many, many variations. Here is a basic home baked bread recipe: 1 1/4 cup warm water 1 package active dry yeast 2 tbsp soft shortening 2 tsp salt 2 tbsp sugar 3 cups sifted flower Pour warm water into large mixing bowl. Sprinkle yeast over water, stir until dissolved. Add shortening, salt, sugar and 1 1/2 cups flour. Beat 2 minutes at medium speed of electric mixer. Scrape sides and bottom of bowl often. Stir in remaining flour and beat with a spoon until smooth, 1 1/2 minutes. Scrape batter from the sides of the bowl. Cover dough with clean cloth and let rise in a warm place, free from draft until doubled in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter in a greased Dutch oven. Batter will be sticky. Let rise in warm place until batter reaches 1/4" from top of pot, about 40 min. Bake in oven at 375F for 45 to 50 minutes until golden brown. When done, brush top with butter while still hot. Posted By Lodge Product Expert
1786952
kat has the recipe on the box, but it's not particularly useful. The dough is very stiff. I've had much better luck cutting the flour to 2 cups and using 2 eggs and 1 cup of water. 1/2 tsp salt and 1/4 tsp nutmeg if you wish. With the 2/2/1 mix, the dough falls easily through the holes in the machine.
451644
I do not use the special "bake non stick" dorections. I use the standard baking instructions and have never had a problem. I hope this helps.
1865387
I have found two methods that work great. One is to only handle the pan from the base to prevent the cake from being smashed. The second is to place it on a cookie sheet to put in the oven and pull out. That way you can let it cool without any issues. The end results with this pan are far superior to any other pans I have used. Even with the base you don't need parchment paper. Just take a butter knife, slide it in between the crust and base, wiggle it around and slide the cake off. I can hardly wait to order 5 more of these pans. :)
1142431
As far as I could tell, none. But as you probably know, baking time primarily depends on your oven's temperature.
64419
I never had any luck baking in this oven. Same problems you're having, especially with breads and cakes. Chicken, pork chops, roasts, and fish work best. With bread, I had to do some trial and error with the time and also do the last five minutes after turning the loaf upside down to complete the baking.