What kind of noodles are you guys using? I know this pan does not work with the oven ready kind they are too big.
257491
I use regular Barilla noodles. Soak them in hot water for 30 minutes then layer in the pan. They work perfectly every time.
257492
I used the "no boil" Great Value ones from WalMart. They work fine. I haven't boiled lassagna noodles in years!
257493
In northeast Ohio, oven ready noodles and boil noodles are the same size. When I used to use a bread panI used to break off the noodles to make them fit. That may work for you.
257494
We use EAT RIGHT Lasagna that is whole grain and I cook them al dente before I put them in the lasagna. Hope that is helpful. I love this pan.
1294959
Sorry you have had bad luck with the noodle-if you cook it for three minutes, the slimy seems to go away, and I found that by using a lot as opposed to a little, it works better. I have practically converted from my old pasta life, although on occasion..... I just need the original. And really great sauce helps-dont think of it as a pasta noodle-a friend of mine made pad thai with is and it was incredible-you just need to find what items it works well with, and which you need to use the regular noodles with.
292731
I'm glad somebody asked. We bought two for the two pans we have. They don't fit. Waste of money.
1909897
Same thing happened to me. Which is why I stopped using them. I don't think they really cook up. I certainly would not risk baking with them.
729415
I'm sorry but I have repost because I only use manual cook, Sorry!! Great item have a spare. Sorry again.
1933010
Have you found any alternative? I just started looking into purchasing a bread maker and I'm stuck in the same quandry. I avoid non-stick at all costs, but I can't seem to find a machine without it. Please let me know if you found anything. Thanks! Lyndi
1540114
Add a little more flour to your mix !!! I have no problems with mine !! I use a thick batter . Hope this helps
1053715
Not a regular size pizza. Maybe a smaller personal pan size. I use my oven regularly and love it.
1826691
well theses soup noodle are very good but l find that the seaming packet is a little too hot ...how it compare to the spicy seafood they are the same both mix .hot hot and even hotter ...l love hit but they said spicy not extremely hot .....so l only use some of the seaming packet and some other loners chicken or beef bullion ....then they are more blanced....sometimes l add shrimp halos bok choy in the broth also an egg when its just the broth ...then add they other thing according to time need for cooking ...enjoy oh l also add sesame oil ,and a dash if soy .....
188518
Sad to say, but I had the same problem within 30 days of use. Also the middle started to peel. I threw away. So this I can recommend is a skillet made of ceramic, they can with stand high heat cooking. Good luck
2272001
I would like to but I only have the one that is on my cooker. I have found them to be hard to deal with myself. It just so happens that a friend of mine bought the buy one get one free special. Since she went for that offer,they would only give you one set of utensils. I called the number I had gotten off of the internet and the gentleman said I had the wrong department and he connected me to the right department but, honest to goodness I waited to talk to someone about ordering just the utensils and some of the other acessores for mine.This is no joke but after waiting on the phone for 15 minutes or more I just hung up the phone and gave up. I like to fix omlette's with mine but there is a problem with that. When I go to make omletes the bottom is done but the top is still like raw eggs. I have seen the commercial but what I find kind of strange that they can cook a steak in it. It looks like to me the bottom would burn and top wouldn't get done? What I find strange is that they don't even use a meat thermometer to check the internal temperature. That is very risky. Someone could get really sick eating food that hasn't met the health standards. I am going to use mine until it dies and then I will have no further contact with the company. Maybe someone that has had better luck with theirs would be able to suit you. I am sorry I couldn't be of any help.
1858924
Thank you for bringing this to our attention. I was just ready to pay good money for a product that is not as attractive, with apparently less capacity due to the indented bottom, and handles that appear to be less generous and that slant downward instead of being straight. Then I saw your comment and compared photos of the two side by side, and they are not the same. They must have changed the original vendor to a cheap Chinese vendor, and this is what you get. Wouldn't be surprised if this "porcelain" dish also cracks and shatters. Chinese products cannot be trusted. If anyone knows where to get the original pan recommended by Cooks/America's Test Kitchen, please let us know, because this is NOT the same pan. I have to wonder if all of these great reviews were for the original pan BEFORE they switched to the Chinese vendor and the apparently inferior product. UPDATE: I saw this pan in person at Kithen Kapers and do not know how Americas Test Kitchen could ever believe that lasagna can be cooked in this pan. It is small and shallow. Potatoes under the broiler? Yes, but enough for only 4 servings. Perplexed and disappointed.
966379
to Markmurto, have you adapted NuWave recipes to this oven? I have the Oyama arriving tomorrow, since it is non-halgen and supposedly short on recipes and all the cookbooks for this type oven are halogen inspred, I'm thinking I'll be "creatively adapting" all my regular cooking times/temps with this oven. I did not want halogen because of burnt/exploding bulb/burnt socket issues I've read with the halogens. Any answer from you (or others) is appreciated, thank you!
2073396
There are many sellers of these noodles on Amazon. Check the specific deal to see what is being offered. Also Google for sources outside of Amazon. There are many other brands of the same item as well. One word of advice on any noodle of this kind: if you want a sauce to stick, drain the noodles then dry them in a hot skillet. They won't stick (no carb!) and if they are at all wet, sauces will not adhere. Also, if you buy long noodles, you might want to cut them into shorter lengths (I use scissors while they're in the strainer), becasue they do not bite-off easily as do grain-based noodles.
1795164
Had no problem with that but my dough wasn't right and it stuck to maker. Good luck
1248535
probably kinda late not but there are pans from Nordic ware which are not too bad. I just bought some that by Chicago Metallic and they seem better than the nordic ware. For the pan the company sends with the unit, I would rather they reduced the price of the oven as the pan is about the worst you could get.
1266193
I am not sure Mary. I cook mostly spaghetti noodles. I would certainly try it, just keep checking it . Good luck. Sorry I am not much help