I only cooked them for about 20
minutes on convection bake, and with less flour they made 11 muffins.
Bake 8 - 12 minutes until lightly golden (8
minutes on a convection oven, 12 minutes for a regular oven).
I froze the rest in hopes it'll reconstitute for another quiche my 9 ″ quiche did 60
minutes on convection bake and another 20 covered with foil.
Baked for 50
minutes on convection bake at 350 in regular metal loaf pan.
Cooked to perfection in 30
minutes on convection.
Not exact matches
For those who have a
convection oven, I baked mine at 325F for 14
minutes and that was exactly enough — the tips were deep brown
on the top and they were evenly brown
on the bottom.
I made this wonderful bread for the second time today... I omitted the honey this time... I also baked it
on the
convection setting in my oven at 350 (auto - converted to 325 in the
convection) for 45
minutes and then let it cool in the pan for an hour... It was perfect, no soft spot or hole in the middle at all!
Rise for 30
minutes, then turn oven
on to 350º F (static) or 325º F (
convection) and bake for 12 - 15
minutes, or until a toothpick inserted into the centers of the buns comes out clean.
Preheat
CONVECTION oven to 400 degrees F. Rub the meat with the soy sauce, place onto a baking pan and roast for 20
minutes until the center is still pink, around 140 degrees F.
on a meat thermometer.
Original recipe suggests 1 1/2 hours,
convection baking requires less time, and a little more than an hour is about right in our oven / Toothpick testing doesn't work — you have to take a visual read
on the fruitcake, even remove it from the oven for a moment, peel off a corner of the parchment, which I did, take a peak and return to oven if you like / An hour and fifteen
minutes, give or take, works for me / Remove paper immediately after baking is complete.
One other note, my cooking time was much shorter: 8
minutes at 350 degrees
on convection.
They're low - carb, packed with protein, and best of all, will be
on your breakfast table in 15
minutes or less thanks to the KitchenAid ® 12»
Convection Bake Countertop Oven.
My oven set
on convection cooked them in 14
minutes.
Place in oven (
convection bake setting is preferable) at 170 degrees for 35 — 60
minutes, depending
on how thin your layer is.
I put these in
on convection mode and they were perfect after 12
minutes!
Bake at 400º
on bake or 375º
on convection bake for about 20
minutes or until lightly browned and crisp.
Place in a single layer
on a baking sheet lined with parchment paper and bake
on the
convection bake setting at 350 ° or 375 °
on a regular bake setting for about 20
minutes or until lightly browned and cooked through.
Bake in the top oven
on your KitchenAid ® Double Oven
Convection Range for 20
minutes or until edges begin to brown.
Place in the
convection oven and bake at 180o C / 360o F for 10 — 25
minutes depending
on if you like it al - dente or soft.