Sentences with phrase «then turn oven on»

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.

Then turn your oven on broil and broil for 1 - 2 minutes or until the outsides brown slightly.

Then I turned the oven on to broil to brown them a bit.

Not exact matches

Baked for 17 min on 175 degrees Celsius (350 Fahrenheit) then left in turned off oven for five min, checking regularly.

(You can also put them on a foiled lined baking sheet and roast in a 350 * F. oven until golden brown on the bottom side about 10 minutes and then turn them over and roast opposite side.

I first followed your instuctions regarding timing and then kept them in the oven for an extra 2 hours at 140 degrees with the convection feature of my oven turned on.

:) But I suffered from a stupidhood: I turned the oven on to 200 degrees to get it warm so the buns would rise the second time... and then I forgot to turn it off.

you can turn your oven on until it reaches 100 degrees, then turn it off and put the bread in to rise, should be ready in 20 - 30 minutes that way!

Then without effort (except for turning the timer on) you wait and stare through oven glass while your seemingly over kneaded dough bakes to a perfect crisp you can't wait to share.

My kitchen is HOT right now so I only left the oven on for 2 hours, then turned it off and kept the door closed for the final hour.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivOn each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

My loaf also was raw in the middle... found out when I tried to get it out of the pan... scooped it up and put it back in and put the top back on... turned the oven back on and put it in when it was hot, then turned the oven off and let it be for about 20 minutes... perfect!

they turned out so tender with a perfect texture.i used regular yeast instead of rapid rise and let them rise in a warm oven (turned it on «warm» a few minutes then off).

A great method for letting your yeast breads rise before baking is to turn on your oven to 200º F, then turn it off when it has reached temperature.

If only it wasn't 100 degrees, then I would turn on the oven and bake a batch of these.

Allow the oven to remain on WARM for about 15 minutes, then turn the oven off completely and allow the bread to rise another 30 minutes (in all it will rise for 45 minutes).

I love banana bread as much as the next gal but it's bathing suit season and way too hot to turn on the oven so instead of baking I peel over-ripe bananas then wrap them in plastic wrap and pop them in the freezer.

Turn off the heat to the skillet on the stove top then put the whole pan into the oven.

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.

I know the instructions say not to heat it empty, what I do is put the pot in the oven when I turn it on and then when the temp reaches 450, I put the bread dough in and return it to the oven.

If I put the pan in the cold oven when I turn the oven on, then the pan will also be at 450 when the oven gets there.

However, I am nearly positive I forgot to turn my oven's temperature down from 425 and no harm was done; then again, my oven seems to just make up temperatures on the dial most of the time.

If for some reason you just bought bananas and they aren't ripe enough yet (they should be mushy), then put your oven to 350F and put the bananas inside on a baking sheet until they turn black.

Place in the oven and bake for approximately 15 minutes and then turn the oven to broil and cook for another 3 - 4 minutes or until slightly crisp on top.

Remove the cakes from the oven when done and carefully drizzle half of the syrup, then turn them out of their pans and cool on a wire rack.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

If you turn the heat up to speed things up then you run the risk of the fat smoking in the oven and there will be rubbery spots and extra crispy spots on the bacon.

Heat a large, heavy oven - proof skillet (preferably cast iron) over medium - high heat, swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes or so until it's nicely browned on all sides, for a total of about 7 minutes.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Place the bread in the center of a cold oven, and turn the heat to 350 ° F. Bake for 20 minutes, then turn down the oven temperature to 325 ° F and bake until the internal temperature of the bread is 185 ° F on an instant - read thermometer, about another 15 minutes.

Then in the morning I just put as many as I need in a cold oven and turn it on to 300 degrees to thaw and warm the muffins.

Wait for 20 minutes (setting a timer works well) then turn on the oven to preheat, then pop them in the oven when it is ready.

I made this bread exactly as directed except that I didn't have dutch oven soI baked it a normal cooking vessel wi lid on n then witho the lid... but mine came out raw inside n even the crust didn't turn golden brown though I did try baking a good ten mins extra... where do u think I went wrong I surely do wan na give another try as its sooo very eazy... but when it turns out so inedible its demotivating... though I don't give up

If it is cold I will turn the oven on for just about 30 seconds to get some heat, then turn it off and let the light hold the heat.

You turn the oven on for just a few minutes to let it get warm, then turn it off and put the muffins in there to rise.

Turn on the oven, put the salmon on the greens, bake, sprinkle za'atar if you have it and then squeeze on some lemon.

Your recipes that call for starting to bake bread in a cold oven, and then turn it on, don't work well for me.

Option 1: come back in 10 - minute intervals to turn the oven off, then back on warm, then back off, then back on warm, and so on.

directions Preheat oven to 450º F. Pat the turkey dry then turn it breast side down on a cutting board.

Inspired by a recipe from Yotam Ottolenghi, this is possibly my favorite way to enjoy roasted sweet potatoes: a turn in the oven, along with some red onions, then layered on massaged kale (all three from the backyard garden), drizzled with an addictive tahini dressing and topped with herbs, za'atar and crunchy pepitas.

Once crackers are baked, I like to turn off the oven, remove and break the crackers then put the crackers on the baking tray and return to the oven for another 10 minutes with the oven door slightly opened so they get crispy but not burned.

It didn't really rise and then I turned the oven back on and up to 375 to bake for 40 minutes.

If you don't want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples in dough, bake until cooked, don't fuc * it up, the end Image source Here is what you need: 1 Pkg puff pastry which has been thawed in the refrigerator, 8 small tart apples, 1 fresh lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg wash, extra sugar and preheat your oven to 400 degrees Image source Put a pot with water on heat and let it boil, meanwhile cut the apples into thin slices and add them to the pot with the lemon juice then turn the heat off, put a lid on the pot and let the apples steam for a minute.

Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes.

Step # 8: Once crackers are baked, it is a really good idea to turn off the oven, remove and break the crackers then put the crackers on the baking tray and put them back into the oven for another 10 minutes.

It started out with the muffins on the same temp, and then I just left it in afterwards (with the oven turned down) to basically dehydrate them until they turned into chips.

For both, I used Trader Joe's dough, then cooked the pizzas individually in a 500 - degree oven on a preheated pizza stone until the toppings were cooked and the crust turned golden brown.

I did this the night before, it set up overnight, and then in the morning I remelted it in a warm oven until it was smooth once again (I put it in the cold oven, turned it on to 225, and by the time it was fully preheated the chocolate was almost perfectly melted.