Baking/temperature question
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LuckySV
LIF Adult
Member since 10/05 4675 total posts
Name:
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Baking/temperature question
I have an electric oven that's about 100 years old ( ). The last time I made banana bread and brownies (I RARELY bake) it took forever to cook on the inside but the outside was too well done. I'm taking a stab at the banana bread again (last time it ended up being SO dry b/c the inside took forever to bake).
Any suggestions? Should I raise the temp and leave it in a shorter amount of time? Should I lower the temp and leave it in longer? Thanks!
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Posted 11/24/06 3:26 PM |
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cjb88
Little Brother
Member since 5/05 3540 total posts
Name: C
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Re: Baking/temperature question
usually when you raise the temp, the higher you go, the faster the outside cooks (and burns) and the inside gets less cooked...
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Posted 11/24/06 3:57 PM |
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