Overall, I'd recommend just using other doneness indicators (internal temperature, browning, texture, firmness, etc.) (On the other hand, metal pans can also vary significantly in thickness, too.). If you're someone who just assumes all metal baking pans are equivalent anyway, glass is not going to behave much differently -- I'd just say monitor your food when trying a new pan/dish, and adjust your time and temperature accordingly. Why did MacOS Classic choose the colon as a path separator? In most cases, bakers must reduce oven temperatures by 25 degrees Fahrenheit to avoid excessive browning in glass pans. Athena Hessong began her freelance writing career in 2004. I don't think there's any truth to the general statement that glass always "cooks faster." When baking with glass, be aware that it is a fragile material and must be handled with care. Lowering the oven temperature slightly may be a good idea if you are concerned about the top surface browning before the bottom in a particular recipe, but glass is not a unique material to do that for. In some circumstances, this may justify removing the dish from the oven when slightly underdone or else removing the contents (particularly baked goods) from the pan earlier. Please check your Tools->Board setting. Cakes in glass pans will have darker, harder edges for the same reason. Other sources agree with the 25F decrease, but recommend that cooking time will be increased. Why is the battery turned off for checking the voltage on the A320? There's a common rule-of-thumb passed along in many cooking sources that one should decrease the oven temperature by 25F when using a glass baking dish and perhaps decrease cooking time as well. Apparently this answer is a lie. How to Use a Glass Pan in the Oven? Making statements based on opinion; back them up with references or personal experience. Harold McGee in On Food and Cooking seems at one point to lump glass together with light-colored dull metal pans in terms of overall baking properties, pointing out that both will transmit heat better than shiny metal pans and thus will cook (about 20%) faster. For dessert, it's worth being aware of. For a casserole, this isn't as important. How much thermostat “range” in oven temperature is too much? How do rationalists justify the scientific method, Timer STM32 #error This code is designed to run on STM32F/L/H/G/WB/MP1 platform! Cake Cooking Time: Burning on outside - raw in the middle. My comments regarding this issue are directed toward baking, specifically. Whether you reach for a glass or metal baking pan depends on a few factors. The material used greatly determines how your baked goods come out of the oven. Glass will generally retain more heat when removed from the oven than metal pans, so baked goods or other food left in the glass dish will continue to cook somewhat longer. What is the highest oven temperature for Pyrex? This is because glass doesn’t heat up … [1] X Research source When baking for longer times, glass will cook and brown somewhat faster than shiny metal pans, about as fast as dull (light) metal, but not as fast as dark metal pans. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. The slower-heating outsides tend to let the edges rise further before they heat up and set; once the edges set, the extra sugar recrystallizes and the edges are much harder than the center. People do brulee and toast the outsides of things. site design / logo © 2020 Stack Exchange Inc; user contributions licensed under cc by-sa.

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