On Sat, 24 May 2008 16:39:45 +1000, "Linda" > wrote:

>I enjoy cooking, but have always just used a basic metal tray for whatever I
>was doing. Now I've just been reading about airbake trays and stones. I
>feel really dumb, but I have no idea what they are, or what difference they
>would make. Say you were making a cake, or cookies, what other tricky
>things are there to cook on besides a basic tray? Are there huge benefits?
>I have an electric oven that bakes really unevenly even when I rotate and
>swap positions of trays during cooking so I always end up with a few burned
>cookies.
>I read that you can't burn cookies using an airbake cookie tray - is that
>really true?
>
>Please forgive my ignorance, but any enlightenment would be great!!
>
If you're burning your cookies, check your oven thermostat first to
make sure it's not malfunctioning in some way. At the very least, you
may have to recalibrate it. Use a lower temperature or cook them for
less time. I find shorting the time makes the kind of cookies I bake
better. Bake in the middle of the oven. Too close to the bottom,
you'll have browner bottoms, too close to the top and your cookie tops
will brown too quickly.

I'm one of those people who doesn't want the bottom of my cookies dark
brown, so an airbake cookie sheet is good for that. I have couple of
commercial half sheets that I use for literally everything that needs
to go into the oven and use those for cookies too.

As far as a stone. Use it for pizza, bread etc. They are meant to
develop a crusty bottom on your product.


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