Preheat oven to 350 degrees F. Remove plastic wrap, Bake for 30 - 35 minutes until rolls are golden brown, rotate pan
midway through baking.
Return ovenproof dish to oven and bake for 20 to 25 minutes total, spraying surface of frittata with cooking spray
midway through baking to create a crisp surface.
Bake the cookies, two sheet pans at a time on top two racks of the oven, for about 10 to 12 minutes, rotating the pans
midway through baking.
Bake for about 16 minutes, until golden but not too dark, rotating the pan
midway through the baking time.
I have a very junky gas oven and I always always always rotate my pans
midway through the baking cycle, something I'm so religious about that I can not even tell you if my oven bakes unevenly (though most do) because I've never found out.
Also I did note that you bake the tart at 425ºF, although because ovens can vary, folks might want to be a bit vigilant and check the progress
midway through baking, to make sure all is going well and to reduce the heat a bit if necessary.
You might wish to check the tart
midway through baking and turn it down a bit in case the top is getting too dark, before the crust and tomatoes appear to be cooked.
When baking a pie, I used to protect the crust from overbrowning by wrapping small strips of foil over the edges
midway through baking.
Not exact matches
Next, spread it all out on a rimmed
baking sheet and
bake for 25 to 30 minutes, stirring a couple of times
midway through.
Bake the meatballs until lightly browned and cooked
through, 10 to 12 minutes, turning them once
midway through the cooking time for even browning.
Bake for 35 to 40 minutes, rotating the pan
midway through, until the bottoms of the muffins are dark golden in color.
And speaking of secrets, I did add one special touch to these cookies; about
midway through cooking, when I rotate the
baking sheet, I take a spatula and tap the tops of each cookie down to flatten it.
Place the strips on a rimmed
baking sheet and
bake in the oven until crisp, stirring
midway through, for 8 to 10 minutes.
Place in the oven and
bake for about 20 - 25 minutes, turning the pieces
midway through cooking to ensure all sides are cooked evenly.
Bake the galette until the crust is golden and fruit is thick and bubbling, rotating the
baking sheet
midway through cooking, for 35 to 40 minutes.
Transfer the trays to the oven and
bake, rotating the sheet pans from top rack to bottom rack and vice versa
midway through cooking, until the macarons are set and hard and can be easily removed from the parchment paper, 10 to 12 minutes.
Sprinkle with the salt and garlic powder and
bake in the oven until both sides are golden brown, about 12 minutes total, turning the croutons over
midway through.
Place loaf pan in the middle row of the oven and
bake for 1 hour, rotating once
midway through cooking.
But I wondered whether it wouldn't be better to put the strawberries on
midway through and
bake them in.