[wellness_cook]

I have some loaf pans made from different material and would like to know the adjustments I need to make when using them. So, let's say my recipe says to bake at 350 F using my metal pan, what would I do with glass and stoneware? I read one one site to lower the degrees by 25 when baking with glass. is that right? Thanks!

[Breton Beats]

Over the many years I have been baking, I have used metal, REALLY CHEAP metal, glass, stone, and silicone for baking off cakes and quick breads. I almost always use 350 unless it is a convection oven then I turn it down by 10-25 degrees. True you could find the science to it but baking isn't really that precise. Only consider the recipes, pan types, used the world over. When I baked in France I had an oven that only went between 50 degrees notches. The trick, as with any baking and cooking, is to be attentive and watch it. Your pan, your oven, your recipe might have different needs. Respond to anything you notice. It is better for you to judge what needs to happen and adjust your baking the next time. Not only will you be more precise but you'll be a better baker. Baking times should be seen as an estimate regardless of the materials used. Always check, check, and keep checking. Use a knife when you think it is done.

[boar_d_laze]

Originally Posted by Breton Beats

Over the many years I have been baking, I have used metal, REALLY CHEAP metal, glass, stone, and silicone for baking off cakes and quick breads. I almost always use 350 unless it is a convection oven then I turn it down by 10-25 degrees. True you could find the science to it but baking isn't really that precise. Only consider the recipes, pan types, used the world over. When I baked in France I had an oven that only went between 50 degrees notches. The trick, as with any baking and cooking, is to be attentive and watch it. Your pan, your oven, your recipe might have different needs. Respond to anything you notice. It is better for you to judge what needs to happen and adjust your baking the next time. Not only will you be more precise but you'll be a better baker. Baking times should be seen as an estimate regardless of the materials used. Always check, check, and keep checking. Use a knife when you think it is done.

Not that you need any validation from me, but you are so incredibly right.

Thank you, thank you, thank you,
BDL

[ED BUCHANAN]

That is about right also if you are useing convection oven, go down on time and 25% lower temp. Also darker colored pans will make finished product slightly darker. The position in oven also has a bearing on finished product, heat rises even in an oven, top cooks faster.

[amazingrace]

Originally Posted by ED BUCHANAN

That is about right also if you are useing convection oven, go down on time and 25% lower temp. Also darker colored pans will make finished product slightly darker. The position in oven also has a bearing on finished product, heat rises even in an oven, top cooks faster.

Do you mean 25% or 25 degrees? If a recipe calls for 350 degrees, 25% less would be a reduction of nearly 90 degrees.

[ED BUCHANAN]

Originally Posted by amazingrace

Do you mean 25% or 25 degrees? If a recipe calls for 350 degrees, 25% less would be a reduction of nearly 90 degrees.

25%time sorry /Temp about 25 degrees