How do you bake a quiche without it leaking out the bottom?
639644
I always cut out a piece of parchment paper slightly bigger than the removable bottom. It allows the paper to go up slightly around the inner edges of the pan and prevents leaking. When you remove the bottom piece, just peel off the parchment paper.
639645
With the right crust you should be fine. However, I always have a little liquid that leaks out when using this pan so I always put it on a baking sheet to make clean up easier. Hope that helps :)
1742275
Run warm water over the bottom of the tray first. Some foods pop out easier than others.
1639913
If you add water to the bottom tray like directed, wipe with a paper towel or old newspaper and you will be good to go. The cooking surface is also easy to clean.
2122727
I think it's a good idea to use a small amount of cooking spray (butter flavor) so the muffins will slip out easily...that's just what I do.
932608
I greased really well using a pastry brush and shortening. I also found that some recipes come out of the pan better than others. There is a banana cupcake recipe on Allrecipes.com that works amazing--they fall right out of the pan!
2253809
Try spraying, lightly, with a canola oil or your choice before baking. Mine is just great.
2275139
The best way to dry it out is make pressed bars out of it wrapped in cellophane and baked in the oven on low. : D
1450940
I use foil to cover the top and bottom to make clean-up easier. Cleaning is the hardest part. Panini's leak depending on their ingredients. If you shredded cheese out to the edges, it will melt or caramelize and seal. Too much cheese; and the cheese will run out, too.
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
2283554
you will have better luck with a baggett type loaf rather than a "sandwich loaf", also try a "pretzel" or rope bread. I would not try using a loaf pan or foil because it will block the ambient heat. Sprinkle some corn meal or flour on the stone and turn the baggett around once or twice because the front of the oven will always be cooler than the back. drop biscuits made with bisquick work really well if they are not too thick
1996745
Hold the jar so that your index finger covers the bottom hole. Then fill the jar with honey. Better than having an extra piece and worry about not losing it.
1865385
I put it on a cookie sheet. Not only does it make handling easier, but mine leaks so badly it keeps my oven clean.
1219547
You are going to have to cut that part loose like you did before. Personally i found it the easiest task; just take a butter knife (or the thinnest knife you have) - the utensil does not have to be sharp, and bring it was close to the metal as possible and just run your knife along the underside of the cake and it should come out without any issues. Once i started running my knife it came off and without cutting away at the cake at all. If you had problems with this, you could add a piece of parchment next time to the bottom - it shouldn't effect the chiffon cake at all. But honestly, i don't think you'll have problems getting the bottom off - it's usually the easiest part! You are going to have to cut that part loose like you did before. Personally i found it the easiest task; just take a butter knife (or the thinnest knife you have) - the utensil does not have to be sharp, and bring it was close to the metal as possible and just run your knife along the underside of the cake and it should come out without any issues. Once i started running my knife it came off and without cutting away at the cake at all. If you had problems with this, you could add a piece of parchment next time to the bottom - it shouldn't effect the chiffon cake at all. But honestly, i... » Read More You are going to have to cut that part loose like you did before. Personally i found it the easiest task; just take a butter knife (or the thinnest knife you have) - the utensil does not have to be sharp, and bring it was close to the metal as possible and just run your knife along the underside of the cake and it should come out without any issues. Once i started running my knife it came off and without cutting away at the cake at all. If you had problems with this, you could add a piece of parchment next time to the bottom - it shouldn't effect the chiffon cake at all. But honestly, i don't think you'll have problems getting the bottom off - it's usually the easiest part! « Show Less
2216885
I have not had any problems with batter leaking out. If you have concerns you can always wrap the bottom and part way up the sides with aluminum foil.
1785078
I agree wholeheartedly with GardenGal's comment. Immediately after the bread is done and taken out, use a pastry brush to brush the top with oil. It will lock in the moisture and keep the crust moist. Do not use a lot of oil because it can become soggy. Sunflower or olive oil is good. Marie
2153559
The first proofing can be done in the mixing bowl. After that then I gently manipulate the baguette dough and released the gas, then I lightly knead the dough and shape into the bread shape. I place cornmeal on the dough board and place the dough on it to get some on the bottom of the loaf and then place it on the baguette pan. For me it is only there for the second rising prior to baking. I am sure this is not the only way that it can be done. I watched many YouTube videos before preparing any baguettes. Mine has turned out perfect every time. I never flour my pans.
1654339
I have sprayed the pan with non-stick spray before putting in the dough. If needed, after the cake has cooled, you can nudge some corners loose with the handle end of a fork or spoon until it's all loose.