Sentences with phrase «oven off after»

I forgot to mention that I turned oven off after 15 min (2nd cooking time) but left my pie to continue to cook so that it dries and I had to leave the house for about 20 - 25 min.

-- Turn the oven off after 40 minutes and leave the cheesecake in the oven to cool for abour an hour or so then place the cheesecake in the fridge to cool further.

Not exact matches

You just take the lid off the Dutch oven after 15 minute and they came out perfectly.

After turning off oven I leave it in there for a while, I find this helps harden / dry it without over cooking.

Mine is still moist after baking for 2 hours (Gas 7) and leaving it in oven for another half an hour after turning it off, plus letting it set overnight.

As the pasta cooks, turn the oven on to 400 F if you had turned it off after roasting the squash.

The oven timing is way way off!!!! Thank God I know enough NEVER to go by what the recipe says!!!! I looked at the cakes after 30 minutes!

Heat oven to lowest setting, after preheating is done, turn it off.

If there are any «soft» pieces after 20 minutes, turn off the oven, and leave the tray in to cool inside the oven.

I have been leaving them in the oven longer after I turn the oven off.

After first boiling them in a pot of water you they are topped with a flavorful garlic herb butter compote and then finished off in the oven until nice and crispy!

After the 25 min in the oven, I turned the oven off, and opened the door, leaving them in there for 5 min.

Do not remove from the oven after the hour, just turn the oven off and slightly crack the door and leave it there to cool off about another hour.

I usually make this in the morning during naps or after Big C is dropped off at school then just pop our easy lasagna recipe in the oven an hour before dinner.

After the 5 minutes, take the salmon out of the oven, turn the broiler off, set the oven for 375 degrees F, move the oven rack down to the middle of the oven and put the salmon back in.

So my third attempt I ditched the cast iron dutch oven and used an All - Clad and turned the heat down then off just after 300 and its pretty good!

Slides right off after cooling for a few minutes after removing from the oven.

After about 10 minutes of it being off, I place my covered bowl of dough into the OFF oven with the door crackoff, I place my covered bowl of dough into the OFF oven with the door crackOFF oven with the door cracked.

Five minutes after shutting off the oven, run a sharp knife around the edge of the pan to help prevent cheesecake from cracking as it cools and settles.

* I just moved into a new apartment and realized after I made this recipe that my oven calibration is completely off.

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.

After five minutes, carefully remove the bowl, off the oven, add the vanilla extract and sea salt, then stir the mixture until smooth and glossy.

After the first 30 minutes of the bread baking in the oven, when i took off the lid I squeezed a lemon over the top and continued baking.

So, after much going back and forth, opening and closing my oven door, I took my lid off and put it next the dutch oven to heat.

As a note, if you are looking to eat them in the days after baking them off, make sure to store then in the fridge, and heat up in tinfoil in the oven before eating.

After 30 minutes, drizzle with honey, stir, and return to the oven for 10 more minutes, turning the heat off.

After cooking for the 1 hour 45 mins and turning off the oven, can I just leave the cheesecake in the oven over night or do you think it's best to take it out and put it in the fridge?

My cookies were still quite soft after 30 min, I turned off the oven and let them sit there for another 30 min to dry.

One of my favorite moments is when you take the cover off the dutch oven after the first half of baking and see how your loaf has risen.

I also found I had to bake it an extra 10 - 15 min and then I turned off the oven and let it stay in the oven til cool but after that (and chilling in the fridge overnight), it was PERFECT!

After a few minutes turn the oven off and slightly prop the oven door open to release excess heat.

The only gripe that I can come up with for these cookies would be that because they are so chock full of caramel, after they come out of the oven they are nearly impossible to get off the sheet pan.

4) After the loaf has baked for a total of 60 minutes, turn the oven heat off.

The only thing I did differently was to put the pan back into the oven after pouring the choc chips — this helped them melt more quickly and made spreading a breeze (I turned the oven off — be careful not to overheat or the choc will seize).

The muffins are a bit starchy in the middle after coming out off the oven.

The recipe says to leave them in 5 minutes or until cool after turning the oven off.

After she punched it and laid it on the table, she kneeded it a few minutes then just tore pieces off the dough and rolled them up for rolls, put them on a baking sheet, buttered them, covered them with saran wrap and let them rise, then to the oven.

My sweet tooth got me to the desserts section and after seeing all the comments I wanted to give a paleo dessert one more shot... and boy, was it worth the try:) it was totally yummy and half my tray was eaten right off the oven.

After the 25 minutes, remove it from the oven, let it cool and then peel the skin off, remove the seeds, and slice it into chunks.

After 20 minutes switch the oven off and let it sit for another 20 minutes with the oven door slightly open.

Baking time shouldn't be reduced to half, the crust still needs 13 - 15 minutes of baking and also together with the filling I would still bake it for 40 - 45 minutes, and after heat is turned off still leave it in the oven for 50 - 60 minutes more.

They bake at a lower temperature than regular muffins, and you actually leave them in the oven for 20 minutes after you cut the oven off.

This tasty dish finally comes together after a quick spell in the oven and then is finished off by a generous drizzle of a Chipotle Lime Cream Sauce.

(Alternatively, turn off the oven after 1 hour and leave the fruit in the oven overnight.

After 10 minutes, remove muffins from the oven (but don't shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

When you take the lid off after it's been in the oven for 1/2 hour it's a lovely surprise to see a beautifully risen boule staring back at you!

After a few hours in the oven much of the water in the tomatoes bakes off, concentrating the rich and sweet tomato flavor.

After baking for a while, I took the pan out of the oven and poured off the butter.

I also shut off the oven after the baking time and let them dry out another 45 min or so.

After 30 minutes in the off, but still hot, oven, remove the pan and place on the counter to cool.