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 :)
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!
1315829
Just a hose with high pressure usually does it. Clean it off as soon as possible so it doesn't sit in the sun and bake on.
71954
Would you be baking them in a water bath? I think you would want to wrap the pan in foil if you are going to bake in a water bath. I used with a very liquidy cake batter and didn't have any problems with leaking. If you are doing creme brulee, you would obviously want to be careful if you are using a torch to make a sugar crust!
760220
No, you don't! I usually just put a thin layer of sauce on the bottom. And it's so easy to clean!!! I can't tell you how great it is!
1654339
I have sprayed the pan with non-stick spray before putting in the dough. If needed, after the cake has cooled, you can nudge some corners loose with the handle end of a fork or spoon until it's all loose.
1129989
Fill it past the second tier (level to the start of the third tier upside down of course) the butter flour approach for non stick is better then using non stick spray I tried both and my tiers were more defined and looked better under fondant.. When it comes to backing times I can't recall how long. Try 350 degrees F for 15 min check the center and add on time as you check it so you do not burn it. Let stand outside oven cool for ten mins then place a pan under and flip they should quick release. Sorry about the timing maybe someone else can be more helpful there. Good luck!
855742
You might consider trying the baking spray which has flour with it. I think I did put a VERY LIGHT spray but only a quick spray. I gently use a fork to slide under each donut and pull it loose. When I flip it over to a rack they fall out quickly. Good luck. Don't give up. I try a new recipe each time. The process of making your own donuts is fun so be sure to enjoy yourself. Again, good luck.
1743225
Use the trial and error method; one of the bowls I made probably could of held some cheese sauce, not sure for how long though, but can imagine eating the evidence of the unsuccessful attempts. (better luck if I make the bowls ahead of time and let them cool some what. also noticed the shrinkage of the bacon varied so some bacon bowls were more complete while others had more gaps.)
772193
Douglas, the way mine fits is lip on the top goes around (over) the lip on the bottom piece. To bake properly I would think you wouldn't want any gaps which would allow the moisture to escape.
2216886
I've never had a problem with batter leaking out. As a precaution, when baking cheesecake in a water bath, I will set the pan on a piece of aluminium foil and wrap it up the sides to above where the water line will fall, in order to keep water from seeping in, but I've never needed to worry with it to keep a normal batter from leaking.
941179
I don't think there is unless you make one or use a cover for the entire island. I used a thin layer high temp sealant around the edge and placed the burner on top. I wiped the edge so you don't see it and so far it has worked with no leaks.
1963419
If you are doing a water bath, no. You will need to cover the outsides with foil. Another tactic I have used is to place a large bowl of water in the rack below my pans (instead of doing a water bath).If you mean leaking batter from the inside out, I have not had any problems with that.
1817180
To keep the paddles from sticking, I always drop a teaspoon or, truth be told, even a tablespoon of oil on each paddle before I place the first ingredients into the pan. Then, after baking, if the paddles still stick, I lay the hot pan on its side (holding it with kitchen mitts) and wiggle the undersides of the paddles until they spin. At that point, I can turn the pan upside down and the loaf falls out onto the cutting board without a problem. Let me know if this works for you, too.
1976040
I've had it up 400 degrees for long periods of time, no problem. But no cakes; it's a cookie-sheet, but it does had four lips and no spaces in those lips which would allow leaks. But still too shallow. I think, stress think, that chicken wings or drumsticks might work, but with only a minimalist sauce. Think: rimmed cookie-sheet.
42862
Take them off because you don't want a leaky pan. Actually, mine didn't come packed this way.......but remove. Happy baking!
1525055
The seal, between the two halves, is not airtight. Therefore, you could not create a vacuum, within, let alone maintain one. I'm not sure why you would want to try to create a vacuum, using a piece of bakeware.