Does this cooking sheet bake evenly for cookies? Is there a shorter or longer time? Is it best to let it heat up first and drop the batter on it hot?
837559
I put the cookie dough on the pan at room temperature. They all cook evenly and take the amount of time indicated in the recipe. I really love this pan and have a second one in a different size. I would definitely buy them again and recommend them to all my friends.
837560
I have found that they bake very evenly. I use parchment paper, so I don't know if my results would be different if placed directly on the cookie sheet. I do not let it preheat. I have had grand results and I use them all the time.
604584
Yes, it bakes well. But as I mentioned in my original review I cover the pie crust for half of the time it's in the oven so it doesn't burn. Brownies I put on the lowest rack so the top doesn't get over cooked. It's still a toaster oven and although it is very big, the heating element is still closer than a regular oven. It bakes beautifully but you still have to take precautions that you don't have to take with a regular oven.
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)
1416703
Joe, I haven't tried to use this stone for cookies yet, but I probably wouldn't use it for that because it would likely cause your cookies to become overdone and hard. I think this is intended more for things like breads and pizzas that benefit from a firm bottom crust. For cookies I would stay with a typical metal baking sheet, preferably one without a dark nonstick surface.
430072
I would say it runs hot. I purchased it to be able to bake cookies since I have an old 20" oven in the kitchen but so far haven't found the right temp. - usu. burns the bottom. Also you must leave the top covered. But not bad for heating/warming/toasting (several mins.) which I think is faster in a small oven like this one.
151754
Just did this in an 8" springform...on recommendation from an expert baker we cut the temp from 350 down to 335 ( my oven runs cool so I did not cut it all the way to 325) and reduced cooking time from 1 hour to 50 minutes; for a 6" pan i will do the same but reduce cooking time to 40-45 minutes. I did use bain marie, but i put my 8" springform in a 9" round cake pan, THEN set that pan in the waterbath....so no issues with water seepage. Let it cool in the oven with door ajar. It was flawless!
1752279
It depends on the tip you are using. And it also depends on how much dough you squeeze out. I have a cookie recipe that you are supposed to take a small portion and roll into a small log shape. I just use a round tip, squeeze out into a long snake and cut into the small lengths, about 1 1/2 inches. Another tip for you-make sure your cookie sheet is cold, otherwise the dough won't stick and your cookies will start to spread out and lose shape before they even get in the oven. I use a couple of sheets and when I take one out of the oven and remove cookies I set it outside (in the winter) and bring a cold one in. It depends on the tip you are using. And it also depends on how much dough you squeeze out. I have a cookie recipe that you are supposed to take a small portion and roll into a small log shape. I just use a round tip, squeeze out into a long snake and cut into the small lengths, about 1 1/2 inches. Another tip for you-make sure your cookie sheet is cold, otherwise the dough won't stick and your cookies will start to spread out and lose shape before they even get in the oven. I use a couple of sheets and when I take one out of the oven and remove cookies I set it outside (in the winter) and... » Read More It depends on the tip you are using. And it also depends on how much dough you squeeze out. I have a cookie recipe that you are supposed to take a small portion and roll into a small log shape. I just use a round tip, squeeze out into a long snake and cut into the small lengths, about 1 1/2 inches. Another tip for you-make sure your cookie sheet is cold, otherwise the dough won't stick and your cookies will start to spread out and lose shape before they even get in the oven. I use a couple of sheets and when I take one out of the oven and remove cookies I set it outside (in the winter) and bring a cold one in. « Show Less
1720167
I have used it numerous times to bake different things such as meat loaf, chicken, etc. It performs well. I place it inside a baker's half sheet which it fits perfectly.
794969
Never had that problem... use it mainly for cookies, which requires a preheated oven. No problems
1572913
to make sure the dough does not stick to the other loaf....when you try this pan, you might need to reduce your baking time. I was using a flat sheet covered w/ parchment paper before and I had to reduce my temp by 25 degrees and time by 5 min......
556995
Happens to me every time. I've used it 3 times to make healthy veggie muffins for my toddler. Mushy in the middle after baking for 45 minutes! That's why I am here on Amazon trying to figure out why...I've used a cookie sheet underneath and put it directly on the rack. Same issue. Brown on top, mush in the middle. What do we do??
1198020
Yes, but the instructions are vague and the recipes are brief & useless. Spray the inside of the mold (both halves) with cooking spray. Fill the cups (bottom half, without the holes) about halfway. Put the top half on, it should sort of snap into place. Set it on a cookie sheet and bake it 12-15 minutes at whatever temp your recipe calls for. I think this is really designed to be used with box mixes.When you take it out of the oven, let it cool completely before taking out the cake balls. Otherwise you get steam burns, the things fall apart, and all sorts of bad things happen. Trust me, let them cool.Then you can put your sticks in them and decorate them. 1 box mix fills the mold twice. Yes, but the instructions are vague and the recipes are brief & useless. Spray the inside of the mold (both halves) with cooking spray. Fill the cups (bottom half, without the holes) about halfway. Put the top half on, it should sort of snap into place. Set it on a cookie sheet and bake it 12-15 minutes at whatever temp your recipe calls for. I think this is really designed to be used with box mixes.When you take it out of the oven, let it cool completely before taking out the cake balls. Otherwise you get steam burns, the things fall apart, and all sorts of bad things... » Read More Yes, but the instructions are vague and the recipes are brief & useless. Spray the inside of the mold (both halves) with cooking spray. Fill the cups (bottom half, without the holes) about halfway. Put the top half on, it should sort of snap into place. Set it on a cookie sheet and bake it 12-15 minutes at whatever temp your recipe calls for. I think this is really designed to be used with box mixes.When you take it out of the oven, let it cool completely before taking out the cake balls. Otherwise you get steam burns, the things fall apart, and all sorts of bad things happen. Trust me, let them cool.Then you can put your sticks in them and decorate them. 1 box mix fills the mold twice. « Show Less
1263695
That's an interesting idea but I'm not sure. Cookie dough might be too dense a batter to bake all the way through. You may want to contact the manufacturer or check their website. :)
290882
I returned mine because the timer does not work, it's stuck and it won't move at all so I bought another one - Sunpentown, super turbo oven, so2000. I bake cake in mine using metal pans. But it's easy to burn it so start with low temp setting and keep watching it until you get the hang of it. Hope this helps.
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.
1525051
As long as it fits in the oven, AND has some space around the pan, I have baked it. Unfortunately, have to keep resetting it after the first 30 min are up.
1956913
Not a problem just make sure iron is very hot, then spray it with Crisco, or Spam oil.start with a piece of bread to check , then spray again before start to bake cookies.