how long do I bake it, and at what temperature to reconstitute the gel?
1816675
It doesn't make a difference! It's not rocket science. At room temperature the pack will absorb moisture. In a warm dry oven, it will release moisture. Place the unit in the oven after your wife removes the pies. Don't over temperature 2 or 3 hundred degrees. I remove the lid to prevent the clear plastic from damage. Orange is good and dark green is saturated.
1816676
250 degrees for about 2.5 hours. Drying instructions are printed on the bottom of the canister. Make sure you take the lid off before baking, or the clear plastic window will melt.
1816677
Just put in oven at 250 deg Fahrenheit for 2-3 hours. No need to remove the lid if you keep it at that temperature. I have recharged mine about 3 times now and it worked perfectly.
1760034
The instructions on mine said place in warm water and massage the package until it becomes a thick cream. Worked for me and made delicious focaccia (bread).
644932
We bake the Tortilla Shells at 350 degrees for about 10 minutes and seems to work out fine for us. Hope this helps.
2151626
The coin is the key but you do not rub it. It is not really flat but bends out at the edges. To activate the gel to heat, simply bend the coin shaped object so that bend goes the other way. Convex to concave. After use, to reactivate it simply immerse it in boiling water for 10-20 minutes. It helps to put a wire rack or something in the bottom of the pot so that the gel pad does not rest on the bottom of the hot pan while boiling. When the gel turns completely clear again (versus cloudy as it does as it cools off during use), it is then ready to use again. I hope this helps.
2269652
To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes.
555951
I baked at 350 degrees F, and for about 40 minutes. You can check inside the top holes and see if the cake has risen. Stick a toothpick in to see if it comes out clean. Be sure you fill the bottoms to the rim, not over or even a little under.
1307394
I use my own recipe and it comes out splendid. 3 and 1/2 cups of King Arthur bread flour, 1/4 of a teaspoon yeast (any kind), 1 and 1/2 to 1 and 3/4 cups of water, salt 1 teaspoon. Mix by hand or mixer until all ingredients are roughly mixed. The dough will be sticky. Cover bowl with towel or Saran Wrap. Let it sit overnight at room temperature. In the morning punch down dough. It will be VERY sticky. Put dough on a floured flat surface, fold it 4 times with a "baker spatula" (flat metal spatula about 5" by 7"). Do not add too much flour. Just enough to prevent the dough to stick. Dough will be VERY soft. Line a bowl with Parchment paper (not wax paper) let it rise for about one hour. The dough will NOT double in size. In the mean time put cloche in the oven. Light the oven and let it reach 450. When it reached that temperature, remove top of the cloche, lift parchment paper (with dough inside) by grabbing it by it's four corners. Drop it gently in the cloche, cover it and bake it covered for 35 minutes. Lower temperature to 425 and bake until golden brown, about 30 minutes. Let it cool on the rack. The bread will be "singing". You may find similar recipes on utube under no mix dough. It's really easy too make, but remember dough must be very very soft.
586784
cup warm water.. 2 tsp yeast 2 tsp sugar 1 tsp salt 2 tblsp olive oil 2.5 cups flour.. knead together let it rise for 20 mins beat down.. let rise 10 mins work it into form... 400 degree oven for 15 mins
1945394
Yes, when it starts just going back and forth it's time to transfer the mix to a separate container and stick it in the freezer for another couple of hours. Of course, you can eat it as soft serve immediately if you like!
1154019
I toss them with a good olive oil, sprinkle with salt and bake in a 350 degree oven for about 20 minutes. Since ovens vary, I'd watch so they don't burn.
2282232
Hi, Tricia---I saw in the feedback that about half the people who ordered didn't get the instructions, so I'm glad to be the other half and send them on to you: I use the 400 degrees recommended and bake for six minutes. I'd check at five minutes the first time, just so you know what YOUR oven needs for these. The instructions said the larger tortillas would take longer, but that wasn't the case for me. I hope you love these as much as we do!Sheri
126330
I reduce the temperature and the cooking time, by about 25%. You need to lower the temperature by about 50 degrees, I experiment with the time, using less time to start with, then add more time as I cook or bake. You will need to experiment a bit, then you will be fine the next time you cook that similar item. Just take note of the temp difference and time. I have had tho oven for many years.
422504
Covered on high for 3 min. Stir and cook on high for an additional 3 min. From me: have a deep bowl. Mine overflowed in the microwave.
711521
Silica Gel has no experation date. In fact, if Silica Gel draws enough moisture, you can put the packs in the oven at about 120F degrees. I was in the Military for 27 years and this is how we were able to dry them out for reuse.
581357
You have to heat it to 250F for a few minutes, let it cool, then 450F, let it cool, then repeat to 1000 degrees or as hot as your oven will go. If you put it on an engine header, give it successively longer running times to effect the same.It;s a poly silane plastic that boils off hydrogen to form a silicone coat. Instructions are on the can
845229
I keep this bowl in the freezer all the time so it will be ready at a moment's notice whenever I decide to make ice cream. I am not sure what the directions say how long it needs to be in the freezer to freeze the gel that is in between the walls - seems like it says 24 hours. If you keep it in the freezer it becomes a none issue. It works real well. I highly recommend it - sometimes I think I should get the second bowl to make ice cream for larger groups. One could make ice cream ahead of time, freeze it and make another later. If you add xanthum gum to it it does not get as icy as it would otherwise. I keep this bowl in the freezer all the time so it will be ready at a moment's notice whenever I decide to make ice cream. I am not sure what the directions say how long it needs to be in the freezer to freeze the gel that is in between the walls - seems like it says 24 hours. If you keep it in the freezer it becomes a none issue. It works real well. I highly recommend it - sometimes I think I should get the second bowl to make ice cream for larger groups. One could make ice cream ahead of time, freeze it and make another later. If you add xanthum gum to it it does not get as icy as it... » Read More I keep this bowl in the freezer all the time so it will be ready at a moment's notice whenever I decide to make ice cream. I am not sure what the directions say how long it needs to be in the freezer to freeze the gel that is in between the walls - seems like it says 24 hours. If you keep it in the freezer it becomes a none issue. It works real well. I highly recommend it - sometimes I think I should get the second bowl to make ice cream for larger groups. One could make ice cream ahead of time, freeze it and make another later. If you add xanthum gum to it it does not get as icy as it would otherwise. « Show Less
1773051
About an hour and 15 min. But it's totally worth it. It's moist but not mushy. And it holds up to reheating extremely well.