How long?

Viewing 10 posts - 1 through 10 (of 10 total)
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  • #615540

    funnybone
    Participant

    Why is it that every time I bake, whether it’s cookies or cakes, I need to add 50% to the baking time?

    If a cookie recipe calls for 10-12 minutes, its usually 17. If a cake calls for 30-35 minutes its usually at least 45… I’ve spoken to people and they have the same issue, so I know its not only me…

    #1073508

    NotABochurAnymore
    Participant

    Do u have an accurate standalone oven thermometer? oven thermostats are notoriously inaccurate

    #1073509

    🐵 ⌨ Gamanit
    Participant

    Are you sure your oven is fully preheated when you’re putting the cookies/cakes in? Also, if you use disposable baking pans it might take a bit longer. They don’t conduct heat as well as the reusable type.

    #1073510

    ED IT OR
    Participant

    Have you calibrated your watch? maybe it is fast?

    #1073511

    popa_bar_abba
    Participant

    Maybe you’re on a rocket ship and time is moving slower?

    #1073512

    golfer
    Participant

    My vote goes with Gamanit.

    Are you using foil pans?

    You”ll need less baking pan in a regular metal (I think they’re usually aluminum) pans.

    And even less in a pyrex.

    Curious if anyone here uses silicone pans, and how that affects baking time.

    #1073513

    👑RebYidd23
    Participant

    My vote goes with PBA. Except it could be that only the oven has its time moving slower in proportion to the rest of the universe.

    #1390027

    Lightbrite
    Participant

    Are you cooking at a high elevation?

    #1390028

    Lightbrite
    Participant

    Correction please: “Baking” not “cooking.” 🍰🍥

    #1390053

    CTLAWYER
    Participant

    Things to check>>>>
    Calibration of oven
    Using dark colored metal baking pans not disposables
    Pyrex needs to bake at 25 degrees F lower temp
    Is the oven fully preheated
    Is the cake on the center rack and the ONLY item in the oven
    Did you make sure to use LARGE eggs in the mix….that is the size commercial recipes call for in the US, larger eggs in the batter require longer baking times.

    Remember: cooking is an art, baking is a science. It requires accurate measurements, time and temperature

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