Hi all
I'm new and have had a go at two of the muffin recipes and both times they have peaked and browned really quickly on the top before the middle is cooked. My oven is a gas stainless steel delonghi (sp?) and all the temp numbers have been wiped off as well as all the baking symbols, It came with the house we purchased and no manual was left to give me an idea of how it works! haha
My questions are where in the oven are these muffins best suited to cook? top , bottom middle...bake or fan bake? also my oven doesn't go as high as the suggested baking temp but seems to cook really fast and burn most things haha.
With the eggs perhaps they should be at room temperature which I did or was this wrong??
Any tips or suggestions??
Thanks in advance
Gluten Free Forums - Elana's Pantry » recipes
muffin support
(4 posts)-
Posted 1 year ago #
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If your oven's temperature numbers have been wiped off, then how do you know that your oven doesn't go as high as the suggested baking temperature? Have you used an oven thermometer to verify the temps?
I usually bake everything on the second rack from the bottom unless indicated otherwise (for instance, her bread recipes in the cookbook
say "bottom rack"), and since I mostly use darker pans, I lower the temperature by 25 degrees.
With my oven, I actually find that the 350 temp that is called for in these recipes is too high no matter what pan/cookie sheet I use. I've only been baking with almond flour for a short time, but I've noticed that things definitely brown up more than with regular gluten flours, and by lowering the temp 25 degrees, this seems to have helped the middle get more thoroughly cooked without excessive browning. I do a lot more checking since everything is fairly new to me. Seems like more often than not, even with my lowering the temp, I'm taking things out of the oven a bit sooner than what the recipe calls for. For all I know, maybe I should get an oven thermometer to see if mine is correct!
Posted 1 year ago # -
Thanks for that,
Yes the numbers have been wiped off but I can still make out a faint mark where they used to be and for the highest temperature it goes up to 250 and even that seemed very hot. I can just make out the 150 mark and between that is a bit of guess work.
I will take your advice and lower the baking which I did on a whim half way through the muffins I cooked today and lower the temperature even still.
Yes I guess I will have to do a bit of monitoring/trial and error. It is a shame to have to waste things especially when the ingredients are so expensive.
On a happier note I made my first batch of Almond milk today and was amazed by the taste and consistency. It's a lot better than bought almond milk in the carton, though works out to be about the same price to make your own here in New Zealand.
Thanks again.Posted 1 year ago # -
With as much time and money as you are investing in this food, I hope that you will be able to buy a new oven soon. I could not cope with the issue nearly as well as you are. I would go insane!!
Posted 1 year ago #
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