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Old 11-04-2009, 03:06 PM   #1
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Bakeware and oven temp?

I just bought a nice, heavy weight Chicago Metallic 9X9 non-stick baking pan. The directions state to set oven temperature 25 degrees lower than specified in recipe. I am afraid to do this. I plan to make shortbread and recipe is 325. That would mean I would set it for 300. I not sure that will work. Any suggestions??
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Old 11-04-2009, 03:14 PM   #2
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The reason for the lower temperature is because the darker color of your pan will absorb more heat than a lighter colored pan, causing the product to overcook around the edges before it's done in the middle.

My suggestion is to do it and judge for yourself.
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Old 11-04-2009, 03:34 PM   #3
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I'm puzzled over why degrees are always in 25 degree increments. I may try to bake it at 310. Would that work?
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Old 11-04-2009, 03:39 PM   #4
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Originally Posted by julesthegolfer View Post
I'm puzzled over why degrees are always in 25 degree increments. I may try to bake it at 310. Would that work?

Maybe because extensive testing at the factory indicated that's the best way to get top performance out of their products.

I have no idea if 310F would work. What's your aversion to doing what the instructions tell you to do?
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Old 11-04-2009, 03:52 PM   #5
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Because I'm skeptical- I'm not sure they do "extensive" testing, plus history of recipes not turning out making them exactly as recipe says. 300 just seems too low to bake anything!! But I guess I'll try it at 300. Then I can say "I told you so" LOL
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Old 11-04-2009, 04:06 PM   #6
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... Then I can say "I told you so" LOL

...or, "Wow, thanks Andy. You were right!"
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Old 11-05-2009, 02:58 PM   #7
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Well, I can't say anything about the extensiveness of the testing done by that one company - but I do know that extensive testing has been done in the food industry and dark pans do absorb more heat and need a 25F cooler oven. The same would be true if you were using a glass baking pan. Andy gave you sage advice.
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Old 11-05-2009, 03:35 PM   #8
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The only question I would have if the original recipe calls for using light color pan or a dark one?
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Old 11-05-2009, 03:47 PM   #9
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Very good point, Charlie! What kind of pan did the recipe say to use. If it called for a 9x9 glass baking dish - then you wouldn't need to make any changes in the oven temp using the new dark pan.

This is a problem with some baking recipes - they don't say what pan their recipe used.
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Old 11-05-2009, 05:15 PM   #10
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I made my recipe this afternoon. It was from a catalog I get, Cooking Enthusiast. It was for Millionaire's Shortbread and did not specify what size of pan other than to say a "shortbread pan", which I do not have. I used my 8X8 pan because some internet site said that was the size of a shortbread pan. I cooked it at 300 (recipe said 325) for 18 min (recipe said 18-20) and not much was happening. I turned it up to 325 and had to cook it 8 more minutes.
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