How do you bake a quiche without it leaking out the bottom?
639644
I always cut out a piece of parchment paper slightly bigger than the removable bottom. It allows the paper to go up slightly around the inner edges of the pan and prevents leaking. When you remove the bottom piece, just peel off the parchment paper.
639645
With the right crust you should be fine. However, I always have a little liquid that leaks out when using this pan so I always put it on a baking sheet to make clean up easier. Hope that helps :)
1742275
Run warm water over the bottom of the tray first. Some foods pop out easier than others.
1450940
I use foil to cover the top and bottom to make clean-up easier. Cleaning is the hardest part. Panini's leak depending on their ingredients. If you shredded cheese out to the edges, it will melt or caramelize and seal. Too much cheese; and the cheese will run out, too.
1862304
Add a cup of water to the 8 x 8 pan, preheat and when water is boiling place filets on rack. Only enough room for 2 small filets at a time. I love this oven, it is my favorite small appliance. It is perfect for one person. It does not heat up the kitchen and uses very little electricity. I never use my big oven any more.
1171955
Well, my quiches have crust, but I have never tried anything like that. I believe after using this it works best for pies that have crust bottoms and tops. Great for hand held pot pies and fruit filled pies. There is a food truck in our town that sells little pies that look just like these sold as hand held pies!
1639913
If you add water to the bottom tray like directed, wipe with a paper towel or old newspaper and you will be good to go. The cooking surface is also easy to clean.
1736298
I've been using a really simple recipe. 61/2 cups of flour, 3 cups of water, 1 1/2 TBS yeast, 1 1/2 TBS salt.... mix, let rise in a bowl.... shape into baguettes and let rise again. Make score marks in the top and then back at 350* for 35-40 minutes. I brush melted butter on the top when they're done. Good luck!
2138863
I roll the tortillas out between two pieces of plastic, either slit a ziplock or the such, or use plastic wrap. If the fall apart, add more water. Mix well then roll out.
1548671
I don't have the instructions any more, but it's pretty simple. Plug it in before you start preparing the quesadilla. There's a light that goes on when it's hot, but not real important. Prepare the Q on a cutting board and transfer it to the maker. I give it about 4 minutes but everyone likes them a little different. You can use any Q recipe or make them up. I typically go with refried beans, cheese, onions, peppers, some kind of meat, and a little salsa. I also usually put too much stuff in and it oozes out. Works best if you have tortillas/wraps that extend beyond the edges. The maker will seal them for you. When I take it out I use a pizza cutter to slice along the seams inside and around the outside of the Q. Hope this helps.
2253809
Try spraying, lightly, with a canola oil or your choice before baking. Mine is just great.
1300753
You bake it lying down. The top side is the back side I believe. You tie it closed with some twine... cake mix should amost fill the bottom. When it bakes it expands upward....
2216884
It will depend on what you bake. I use the pan for (soy)cheesecake, so there is always a cracker-style crust to help soak up extra liquid. Occasionally, I have a few drips of liquid come through, but certainly no batter leaking out. Resting the pan on a piece of foil will prevent soiling of your oven.
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. :)
328283
The hole is standard issue with bread makers or any I've been around. Just cover the bottom of the pan in water and let it soak free. Don't try to force it or you will damage the seals. Been there and done that one.
2269652
To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes.
413553
Yes your recipe will work, but remember that is a removeable bottom so the recipe cannot be liquid intense. Needs to have a crust of some type or will leak
4998
I don't think you can. You need a different type of pan for flan One without a removable bottom.