On Wed, 31 Dec 2003 01:12:31 GMT, "Darryl L. Pierce"
> wrote:

> sf wrote:
>
> >> >> You can try chilling the dough instead of the sheets.
> >> >
> >> > Or line the sheets with parchment paper.
> >>
> >> That I did do, but they still spread.
> >
> > Maybe you need to look at the oven temp or your ingredients.
>
> Vox suggested adjusting the ingredients. The oven doesn't seem to be too
> much off; I have a thermometer in it and check the temperature to make sure
> I'm at the right one, though I've not checked to see how far it fluctuates.


It's exasperating when your oven doesn't produce good
results and sometimes it's hard to tell why. I had a
terrible time with an old oven for a while... nothing to
bake properly and it seemed like no matter what I did
changed the outcome. My oven's problem was that it didn't
"turn on" when it should and my oven thermometer didn't
catch the problem.

Eventually, I called in a technician who used the proper
diagnostic tool to decide the culprit was the thermostat.
After that was changed, the oven worked perfectly. Have you
checked out your thermostat? I'm not talking about
recalibrating (which is what your thermometer will catch) -
I mean does your oven's thermostat turn off when it should
turn off?

I know you haven't done that kind of checking yet, but maybe
you can put it on your New Year's "to do" list.

My own list is getting longer by the day... and my New
Year's resolution is to DO what's on the list. <G>



Practice safe eating - always use condiments