corn muffins at 375 burn bottoms when on dark sheet and raw in the mddle when on aluminum sheet. What corrective actions provide good product quality?
2016648
Not 100% sure but you could try tinkering with the temperature, maybe 350 for a few minutes longer would work. Also I always transfer the pan to a wire cooling rack to stop the cooking process once they're removed.
2016649
If they're raw in the middle at 375 why not turn the heat up a bit and make these at 425 :)
2016650
I baked my muffins on an airbake nonstick cookie sheet and it worked perfect. If you have one of those pans you might give that a shot! Good luck!
2016651
I have not had this problem with this muffin pan. I used it on a dark cookie sheet. I have had that problem in the past with an electric oven--too much heat from the bottom. Perhaps the temperature needs adjusting, and be sure to preheat the oven. I used jiffy corn muffin mix and it worked fine, haven't tried homemade yet. Let us know if you figure it out.
2016652
Truthfully, I don't think these are good for all types of muffins. It's a matter of experimentation, and would I'd suggest using the dark sheet, reducing temp to maybe 360 and keeping an eye on them. If that doesn't work, it's probably a case of going back to the metal tins. That's what I'm going to do with some of my recipes. These things are great, but they can't beat the old metal stuff in many cases. Muffins need a lot of heat on them, and silicone doesn't hold heat.
2167359
Corn oil, peanut oil or canola oil will all work. Peanut oil has highest burn point. But the best fat to use, IMO, is shortening or pork fat. Get the heat to 500 degrees F. Over an open fire is great, else use an oven. Ensure you let the pan heat until the fat is all burned off. Then let it cool of its own accord off the heat.
863010
Did you use Swans Down Cake flour, if not I think it is under cooked and too much oil. I always use butter or Crisco vegetable oil. Some times the temp. of you oven can cause this also. I had this happen to me with a new pan which was heavier than the one I normally use, the next time I used the pan I lower the heat from 350 to 325 and it came out okay. Hope this will be of some help to you.
2198642
I have noticed browning at the bottom of mine, as well, although I have had it for several months now and use it regularly. I first noticed it after food I was making still smelled like the broccoli and I wasn't making broccoli. I checked the reservoir and noticed burnt-looking brownish residue. I tried to clean it using a bottle brush with the sponge-tip; it helped but did not get it all off. I have watched very carefully and have not noticed any impact on the food (no discoloration, flakes, or change in taste). I am VERY PLEASED with the Freshfoods Cook-n-Blend Baby Food Maker!!
1641900
doesn't sound normal - especially the textured surface. It wouldn't let for proper making of crepe.After a couple of uses the whole surface should be black - that doesn't go away. And it should be equally as hot throughout.
492911
Spread a lite amount of either flour or ground corn meal down first to keep from sticking
1980783
I baked some Tandori chicken in it at 475 and it left burn marks on the pan that I am unable to remove. So I say keep it below 450.
218406
Can you take a picture of what you have and send it to my e-mail? rhalverson@greatrivermilling.com. We have always had black specs in our buckwheat flour because we grind the whole buckwheat and then sift off a portion of the outer layer. This leaves some black specs in the flour this is how you make dark buckwheat flour. If the sifter was not set properly it could be a mistake in milling. I would like to see it.
512540
I use a silular model on my gas cooktop all the time..I find that a higher heat setting works better.. The more heat, there is, the quicker the corn pops and less time for the time there is for first corns poped to get burned.I use it to make kettle corn, I just use 2 teasoons of oil, 1/2cup of suger, a little salt, heat that up and put in a 1/2cup of corn.
2243838
I use baking paper(parchment paper),works fine 100% of the time.No need to clean up corn meal or flour........hope that helps anyone.
900538
I would treat them as "muffins" . maybe 10-15 min and check for doneness. (either stick or just because you know). If I use those - and fill them 1/2 full rather dry corn bread - it takes app 14-16 min for them to rise and be done.. at 350. But if I fill them 3/4 full (raw batter) then it takes close to 20 min for them to be done.
1983626
Might be some burnt on residue from your previous cookout. Make sure you wash you sheet on both sides real good after each use with warm soapy water
1417712
Check the temperatures the silicone can handle. Leave a good 25-degree margin, or you'll be picking melted plastic off your cast iron. (Heh, heh. Trust me on this....) For shorter/dryer cooking, try some baking parchment. I've never steamed apart parchment, but I've never tried. Both, though, will mess with the moisture and heat distribution during the cooking process, which may or may not give you the results you want.
1386451
Mine has been on higher wothout an issue. However i am usually slow roasting so haven't done a lot.
1983625
You are suppose to Cook at not higher than 500 dgrees with the sheet. So it could be the problem. Retry it againat this temp. Hope this is helpful Edmonde
1563248
Depends on the setting you put on it. Sometimes depending on the heat of the machine, they will come out cooked from the outside and undercooked from the inside. You just have to mess with it at first to fix the settings and after the first batch, it should be just fine.
1910042
I have used cake mix, corn bread mix, etc. Only use a small amount in machine, then use remainder in oven.