Preheat to 500. Do you lower temp then to recipe specs? Or keep it at 500? Confused about this. Help!
168123
put the stone in a cold oven, why are you preheating to 500 because of your recipe? No need to preheat to anything other than the degrees your recipe is calling for. Just remember to put the stone in a cold oven. Or it will break.
168124
I put my at the temp of the recipe. I usually cook pizzas at 400 degrees, and they come out fine. Basically any temp will work, as the stone draws out the moisture in the crust, and cooks it evenly on the bottom.
168125
I heat it slightly higher than the recipe, then turn down the temp for cooking. So for baguettes, I heat to 515, then turn down to 500. For cake, I heat to 375, then turn to 350. This way the stone gets to the right temperature faster.
168126
For Artisan bread and pizza I keep the temp set at 500 and cook them on parchment paper on the stone. I remove the stone from the oven, when baking cakes, casseroles etc. that are baked in pans.
168127
Yes, lower to recipe instructions. You should pre-heat the oven for at least 1 hour prior to baking so that the temperature is accurate. It makes a difference having the stone in the oven.
168128
I typically pre-heat to between and leave at 485-505 degrees depending on the type of bread. Don't lower the temp after pre-heat! You'll have greater success with concentrated heat afforded by the cooking stone. Experiment! It's how we all learn!
168129
lower to recipe needs-preheating to 500 is only to get stone hot-hope this helps
168130
I cook at the 500 degrees for pizza..but when baking breads I preheat only to the temp I will be using which tends to be in the 400-450 degree range. I guess it would bepend on what you are baking.
1380982
Yes, you can adjust the temp as much as you want. Just turn the temp knob to the new temp as you would in an oven in a stove. I have some recipes where you preheat the oven to a higher temp and then turn it to the cooking temp when the food is put in. It performs very well. Good luck with your baking!
870252
It seems to be listed as 500*F but I've had mine up to 750* on my Big Green Egg. Not recommending that, just saying that it worked fine.I always try to get it in while preheating so it heats slowly and then I leave it in when I shut it down, so it cools slowly.
1068965
Yes the pan should be fine @ 500 degrees. I use mine @ 475 degrees. It's a solid heavy pan. Made to last years and years!
1734730
It really varies with your oven and cooking technique. I use a commercial convection oven with the ability to inject steam this is a game changer over standard home ovens. using a convection oven I usually drop the temperature by 50 degrees and cook for the same time and experiment with the steam (which I usually use by the way). That being said the timing is somewhere about half of the usual time, I simply cook things until they are done keeping good notes in my cooking notebook/computer. Good Luck
442460
I'm not sure Dennis. You wouldn't want to submerge it in hot water and I'm not sure a low temp oven would be a good idea either. I'd check with the company . Sorry I wasn't more helpful......
2189031
Yes to use it correctly you must heat you like Roche at 500 degrees for 30 minutes before you cook your bread
1399994
I generally only pre-heat a pan for maybe ten seconds, and I do eggs on medium (5 or 6). for soups, etc, I start at 7 or 8 then reduce to 3 or 4
1135566
I absolutely love these pans. I honestly never used them in the oven, but I don't see why not. I dont think 500 is a good temp to use, but moderate should be ok-350 to say 400. Any temp under 350 should be fine.
2118600
Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other stuff...hope it helps
1582639
I bake at 475F quite often with the Dutch oven so 500F isn't much different. A bit of advice when baking bread is to let the Dutch oven warm in the oven for at least 30 minutes before you put the dough into it.
800975
I am imagining that you could go 500⁰F as well. I bake mine at 475⁰ without a problem. I recommend this pan, and also the Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan for thinner loaves. Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan
118383
You really need to follow the instructions, preheat pan on medium and use little oil and food shouldn't stick. Hope this is helpful.
1475398
Hi Pat, I placed water in the pot and used a meat thermometer and checked the temperatures of this unit. I only recorded the one at #3 and it was 180F. I have found this does seem to cook on the Low setting closely. I have been very happy with the unit. I hope this one temperature is a help for you.
1882209
My wife and I just cooked it tonight. We have had the same question but have cooked the chicken first...almost thoroughly before adding the paste, butter, and water. We then simmer in a covered pan for about 15 minutes and feel safe that everything is cooked well but not overcooked. We don't turn up the heat at the end as suggested but I'm sure that would be fine to do.
189618
I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with... » Read More I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. « Show Less
1399168
What is your question Judy? Are you trying to ask if the oven temperature that I use with the airbake is 500+ ? The answer to the re-phrased question is "YES".