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Old 12-24-2009, 08:45 AM
 
1,424 posts, read 4,894,124 times
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I bake once a year and I'm not great at it. When I made banana bread with my mom's recipe a few years ago, I filled the bread pans too full and the oven caught on fire (no one was injured, thankfully).

So here I am again ready to go....how full should I fill the bread pans to get a good full sized loaf? 1/2, 2/3? I don't want it to spill over like it did before, that butter is highly flammable! Thanks.

P.S. And can anyone point me to a good active cooking forum where I can ask other questions if I run up against some other challenges today?
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Old 12-24-2009, 08:48 AM
 
Location: Sunny Florida
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I usually fill them about 2/3 full. If you're really worried slip a cookie tray on the bottom shelf to catch anything that might run over - this prevents a big mess in the oven and fires. If you need any help today, I should be on and off all day and would be willing to help if I can.
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Old 12-24-2009, 09:11 AM
 
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Thanks!

One other quick Q: I got a new oven with convection. The recipe calls for 350 @ 1.5 hours for a normal oven. I test as we get to an hour to make sure it doesn't overbake, but I have a tendency to overbake things.

Should I use convection, and if so, should I set the temp at 325 w/ convect instead of 350 normal bake?
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Old 12-24-2009, 09:18 AM
 
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I don't have a convection oven, but I would follow the directions in the recipe. If it's banana bread or anything "cake-y", check it at the 60 minute point. Check it by sticking a clean knife into the middle, about 1 to 2 inches deep. If it comes out clean, it's done. If it comes out with batter on it, keep baking and check again every 15 minutes.
Good luck!
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Old 12-24-2009, 09:30 AM
 
Location: Sunny Florida
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I don't have a convection oven either. I'd probably use my regular oven, but if you don't have a regular oven, I'd check the bread every 5 - 10 minutes to make sure it doesn't overbake.
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Old 12-24-2009, 09:42 AM
 
Location: Hampton Roads, Virginia
1,123 posts, read 4,947,650 times
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Cooking under stress is always hard .
Only 2/3 full and make sure you only mix gently - just until blended. You never want to overmix quick breads (which banana, pumpkin etc are) or they will be flat.

You can do it!
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Old 12-24-2009, 10:33 AM
 
Location: SoCal desert
8,092 posts, read 13,895,775 times
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Quote:
Originally Posted by didee View Post

P.S. And can anyone point me to a good active cooking forum where I can ask other questions if I run up against some other challenges today?
Don't think you need another forum!

This place rocks for answers from people who cook!
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Old 12-24-2009, 02:27 PM
 
Location: South Central Texas
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Place a shallow sheet pan under them!
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Old 12-24-2009, 02:44 PM
 
Location: Inman Park (Atlanta, GA)
21,871 posts, read 13,652,405 times
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I use a sheet pan too and line it with a silicone pad to making any clean up easier.

Silpat® - The Original Silicone Non-Stick Baking Mat

I don't lower the temperature in my convection oven, however I do check on items about 10-15 minutes earlier than the recipe states. You will be amazed when you bake multiple items that you have no cold or over baked spots.
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Old 12-24-2009, 06:28 PM
 
Location: Sunny Florida
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Smile Update requested

How did it turn out?
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