Finally found a task this amazing little oven does not do well... We have tried to bake Pecan Pies & they always get severely carmelized (burnt) before done. Has anyone else found a workaround? (otherwise an expert @ pecan pie!) Finally found a task this amazing little oven does not do well... We have tried to bake Pecan Pies & they always get severely carmelized (burnt) before done. Has anyone else found a workaround?... » Read More Finally found a task this amazing little oven does not do well... We have tried to bake Pecan Pies & they always get severely carmelized (burnt) before done. Has anyone else found a workaround? (otherwise an expert @ pecan pie!) « Show Less
1872947
you could try putting it on a cookie/sheet pan with rack and some water in the bottom?
1648360
Cover the pie for half the cooking time. I've baked several pies and found this worked beautifully. The problem with all toaster ovens is that the coils are too close to item you are baking.
783855
We have not had that issue....I always warm the oven on the #1 setting. After the light goes off and the unit warms for roughly 10 minutes, I then turn the knob to #2 just before cooking a pizza. We had some issues the first time we used it and the pizza wasn't perfect but once we figured out our system, it has been perfect ever since. We just started pre-making pizzas when we are having people over and only cooking them half way earlier in the day and then finishing the cooking when we are ready to serve. They turn out great and you don't have the mess of preparation while you have guests. (Unless its a pizza party and some of the fun is having everyone prepare their own) We have not had that issue....I always warm the oven on the #1 setting. After the light goes off and the unit warms for roughly 10 minutes, I then turn the knob to #2 just before cooking a pizza. We had some issues the first time we used it and the pizza wasn't perfect but once we figured out our system, it has been perfect ever since. We just started pre-making pizzas when we are having people over and only cooking them half way earlier in the day and then finishing the cooking when we are ready to serve. They turn out great and you don't have the mess of preparation while you have guests.... » Read More We have not had that issue....I always warm the oven on the #1 setting. After the light goes off and the unit warms for roughly 10 minutes, I then turn the knob to #2 just before cooking a pizza. We had some issues the first time we used it and the pizza wasn't perfect but once we figured out our system, it has been perfect ever since. We just started pre-making pizzas when we are having people over and only cooking them half way earlier in the day and then finishing the cooking when we are ready to serve. They turn out great and you don't have the mess of preparation while you have guests. (Unless its a pizza party and some of the fun is having everyone prepare their own) « Show Less
126328
We use our toaster oven all the time, and we have had no problem with burning -- unless I leave it in too long. Try experimenting with shorter baking times. Also, we use the convection baking all the time.
1485743
I just started making Pizza's in the oven. I have made 12''. It looks like you can make 2 at the same time.I really like the oven.
2141346
Have you tried heating the nuts via the heating cup atthe tip area of the Churn? I am not confident at the ability of this unit to do what it is supposed to. I haven't tried heating the walnuts first. You may wish to try this.... All the best
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.
1361673
Mine never worked right. Burned the bread even on light crust. I returned it.
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.
842393
I've found that if you wait until the cakes are about lukewarm to the touch, they come out without issue. I generally have rather moist recipes though, so it could be related to your recipe as well. I also buttered the silicone quickly before I put the batter in, to make extra sure I wouldn't have to deal with crumbly cakes.
497001
One things that works very well is to keep a pan in the bottom of the oven while pre-heating. When you put the dough in, pour a cup or two of water in to the pan. Remember, opening your oven drops the temperature about 50 degrees, give or take. So you want to keep that to a minimum.I'd highly recommend reading some Peter Reinhart. Bread Baker's Apprentice is a wonderful book to work with. I've gone through a couple copies.
1041326
I am new to roasting pans and baking liners. I was searching online to find out more about the melting liner issue, to see if can be avoided, when I discovered this how-to video to properly use the liners, and what to do if they do melt. Here's the link: https://www.youtube.com/watch?v=YnW4UiCsPQs
1173478
yes I really messed mine up by ignoring those directions - but it was by cooking a sweet mixture that boiled over - sugary substance was trapped between the ridges of the pot bottom - reached an unusually high temp and pock marked the surfaceI'm now considering using this pot as a canner - thinking that it will only contain water and I'll watch carefully so it doesn't boil over (if it were to do so I would quickly remove the pot from the cooktop) - here's hoping . . . !!!
783853
Try preheating at least at level 2 instead of one so the stone gets hotter...and preheat for longer than you think is needed. The stne needs to be hot all the way through. Sometimes I preheat on 3 and cook on 1...turning back to 3 to brown the top a bit more. It also depends on the thickness of the crust. I think a thin crust is easier to get just right. Hope that helps.
1128529
it sounds like it is defective... it is a little hard to turn but NOT that hard. when you turn it will feel like are forcing it a bit. i love this oven! I've purchased it twice one for my apt and another for my boyfriends apt. i hope you don't have to send it back but if it's that hard to turn for you, you just might:(
915363
I haven't done that, but it may work if you prepare your crust on parchment and slide the whole thing on your pizzeria. I make my crusts on parchment and they cook perfectly and are easy to put on and take off. Heating on 3 and cooking on 1 has also worked best for me. Let us know how it works for you.
762015
Mine worked fine until I turned the oven cleaner on. Didn't work afterwards.Appeared to have burned out. Says on packing fine for conventional ovens, however, I'm looking for something else.
916169
My oven doesn't get that hot but the amount of time it takes to slip your pie onto a stone isn't long enough to burn it. I do use a plain steel peel to remove it when it's done.