Has anyone tried baking with it yet?
1882297
I don't own one of these, but have owned silicone bakeware in the past, and have had mixed results with it. Silicone is a good insulator of heat, and so you'll likely need to increase the recipe temperature slightly (if it's still in the tolerable range of the material, which I believe is 450 for silicone bakeware, but don't quote me on that.) When you bake with it, like any silicone item, you'll want to place it on a cookie sheet, and use plenty of Baker's Joy or Pam with flour, or grease and flour, as this is NOT non stick by any means.Hope this helps!
1882298
It says made of cold and heat resistant material, so maybe? It makes one hell of a jello shot though!!
1882299
I don't own one of these, but have owned silicone bakeware in the past, and have had mixed results with it. Silicone is a good insulator of heat, and so you'll likely need to increase the recipe temperature slightly (if it's still in the tolerable range of the material, which I believe is 450 for silicone bakeware, but don't quote me on that.) When you bake with it, like any silicone item, you'll want to place it on a cookie sheet, and use plenty of Baker's Joy or Pam with flour, or grease and flour, as this is NOT non stick by any means. Hope this helps!
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)
2004979
I have only used it a couple of times for baking. It tends to dry food out. Time adjustments are a work in progress.
415610
I haven't tried it yet on the convection oven but just with the regular oven and it's ok. Maybe you can try it and give a few minutes extra. Happy eating.
187505
I haven't yet, but I certainly will. My oven gets a lot hotter than a crock pot, so I see no reason not to.
64419
I never had any luck baking in this oven. Same problems you're having, especially with breads and cakes. Chicken, pork chops, roasts, and fish work best. With bread, I had to do some trial and error with the time and also do the last five minutes after turning the loaf upside down to complete the baking.
174099
I have not. I would recommend flowering first so the cookies don't stick to the counter
2115348
i haven't yet, but there is a recipe for it in the book that comes with it. the machine buzzes at the different stages so that you could add things or remove the dough at the correct phase.
338164
I never had a problem cooking after baking with it. No smell, no funky taste on the food. I was cautious at first but it all came out fine.
111775
Mine broke after about 8 uses. I would send it bake while you have yet chance!!!
64418
I've never baked any kind of pastries in mine so I can't help you with that. Did you read the recipe book that came with the unit?
1461544
I have and the result was not very good... it makes great cookies, bars, banana bread. Atkins makes a good flour baking mix and works better but not the best
806458
So far, works very well; I find if a recipe calls for baking at 350, 325 would do. You could always add an extra 5 minute to baking time, if necessary.
2172898
I finally bought the new BBCCX20 and could not be happier. Have you tried the basic white out of the recipe book? I started with that one just to be sure it worked and then started making whole wheat with cereal, nuts, fruit, everything and I can't believe it always works. Some loaves are short and sq
771692
No I haven't tried. I tried cornbread. It came out okay. Just remember to use 3/4 c of Multi blend per 1 c of flour.
59911
I've tried baking with it a couple times without much success. In my opinion it doesn't give the proper sweet for baked goods.
1584507
I did use it to bake some cakes. I followed the same baking instructions as I do for any mini cupcake silicone bake molds. Unfortunately the cakes didn't pop out very well due the type of batter I used. Unless it is an extremely dense cake or brownie batter it won't come out easily or have any real detail to it. I mostly use them for making chocolates and flan now.