OK, the title says it all. I recently bought a set of silicone bake-ware at BBO. Cake pan, loaf pan and 6 cup muffin pan. I previously bought an eight inch square pan, but don't recall where, probably Target. I'm having the same problem with both sources.
I frequently bake refrigerated cinnamon rolls. I usually use a metal cake pan and they turn out perfectly. My cake pan was starting to have rusty areas, so I thought I'd try silicone, since it would rattle less while traveling. I'm using the convection oven part of a combo microwave/ convection oven. When I use the silicone stuff, the tops are OK, but the bottoms are raw. I have the same situation when I use the square pan to make cornbread. For the rolls, I've tried increasing the cook time at the usual temperature, increasing the temperature at the usual cook time and increasing both the temperature and cook time. I didn't try decreasing the temperature and cook time, figured that was not a path to success. When I increased both the temp and time the bottoms were a little better, with the lines where there was direct contact with the oven rack being almost brown, but the tops were starting to get dried out and overdone.
All of the positive posts I've seen about silicone bake-ware have said no adjustments were required and I've seen all the perfectly baked bread at SubWay using silicone pans, so I figure there must be some technique issue on my part. (I once saw some loaves at SubWay exhibiting similar appearances to my rolls, not quite done on the bottom, although not as extreme as mine. I questioned the teenybopper behind the counter about it. Her reply was "Oh, but they're so soft like this. Not sure if they were not following the recipe, or just got in a hurry that day. Figured there was no point in trying to find out what was happening)
So there you have it. Any ideas on what might be going on? Reflecting on the situation, it seems counterintuitive that material used for pot-holders and trivets would make good bake-ware. What am I missing here?
TIA,
Larry
I frequently bake refrigerated cinnamon rolls. I usually use a metal cake pan and they turn out perfectly. My cake pan was starting to have rusty areas, so I thought I'd try silicone, since it would rattle less while traveling. I'm using the convection oven part of a combo microwave/ convection oven. When I use the silicone stuff, the tops are OK, but the bottoms are raw. I have the same situation when I use the square pan to make cornbread. For the rolls, I've tried increasing the cook time at the usual temperature, increasing the temperature at the usual cook time and increasing both the temperature and cook time. I didn't try decreasing the temperature and cook time, figured that was not a path to success. When I increased both the temp and time the bottoms were a little better, with the lines where there was direct contact with the oven rack being almost brown, but the tops were starting to get dried out and overdone.
All of the positive posts I've seen about silicone bake-ware have said no adjustments were required and I've seen all the perfectly baked bread at SubWay using silicone pans, so I figure there must be some technique issue on my part. (I once saw some loaves at SubWay exhibiting similar appearances to my rolls, not quite done on the bottom, although not as extreme as mine. I questioned the teenybopper behind the counter about it. Her reply was "Oh, but they're so soft like this. Not sure if they were not following the recipe, or just got in a hurry that day. Figured there was no point in trying to find out what was happening)
So there you have it. Any ideas on what might be going on? Reflecting on the situation, it seems counterintuitive that material used for pot-holders and trivets would make good bake-ware. What am I missing here?
TIA,
Larry