At high altitude, the air pressure is lower than at sea level causing foods to take longer to bake. Not only do you need to adjust the time and temperature, but also the sugar, liquid and flour content of your recipe. For larger pans, you may need to use a heating rod (HCR-425).Īltitude is one of the most complicated variables to address in baking. Also, if you put that same recipe in a standard cupcake pan, you would bump the temperature up to 375° F (190° C) and bake for 15-20 minutes. However, if you were putting the same recipe in a 14” pan, you would need to lower the temperature to 325° F (162° C) for 50-55 minutes. You bake a 9” round chocolate cake for about 30-35 minutes at 350° F (175° C). The general rule of thumb when baking is “the bigger the pan, the lower the temperature”. Time and temperature requirements will vary between ovens. The Fat Daddio’s Test Kitchen uses an industrial convection oven that bakes much faster than smaller electric or gas ovens. VariableĪre you using a standard electric, gas or convection oven? The oven type and the age of your oven play a large part in your temperature determination. Insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the top springs back when lightly-touched it may be done. If it jiggles when moved it’s likely not ready. Generally, if your cake starts to smell good, it’s probably getting close to being ready to take out of the oven. However, there are several indicators that your cake is done: There just isn’t a ‘one-size-fits-all’ answer. Your ingredients, altitude, pan size and oven performance all effect baking results. Unless your recipe specifically calls for a grease-release preparation, these items generally do not require any pan prep.ĬOOKIES: Read: Methods and Techniques for Cookies
PIES, TARTS & QUICHES: Most crust recipes have high butter and fat content that will provide a natural release. After the first few uses, the baking surface will build a patina that will eliminate or minimize the need for pan prep. If needed, dust with flour for sweet breads and cornmeal for yeast breads. If you are baking pastries or cookies with a low-fat content, simply line the sheet with a silicone baking mat or parchment paper.īREADS: For first-time use, we recommend using butter, coconut oil, canola oil, lard or shortening. PASTRIES & COOKIES: Usually no pan preparation is needed as most recipes have a higher fat content and provide an effective release. This allows the cake to cling to the sides of the pan and rise properly.
MUFFINS & CUPCAKES: If you are not using paper muffin cups, we recommend greasing and flouring like a cake pan.ĪNGEL FOOD: Do not grease your pan for stiffly-beaten egg white recipes, simply line the bottom with parchment paper. *Tip: The use of olive oil or aerosol release sprays containing olive oil are not recommended as they can leave a sticky residue and may discolor the pan over time. You can also line your pan with parchment paper and spray grease.
#Baking time temperature conversion chart how to
How to prepare cake pans for easy release?ĬAKES: Grease your pans with a thin layer of room-temperature, unsalted butter or shortening and dust evenly with 1-2 tbsps (15-30 ml) of flour.
0 kommentar(er)
