I think I
have found the ideal baking sheet pan for the Coleman Camp Stove Oven. A 10
inch pizza pan. During my trial baking's I found that the oven needs the heat
that comes from the bottom of the oven to circulate throughout the oven chamber
to also brown the top of whatever your baking. For example two standard bread
pans side by side will just fit but they block the heat circulation and
restricts the heat rise to the top of the bread. Even though the bread is baked
correctly the bread didn't brown properly and just doesn't look right. But by
baking with only one bread pan in the oven the heat circulated properly and the
top of the loaf did brown properly.
So back
to the pizza pan. Being round it naturally leaves fairly large open corners for
the heat to flow through to the top of the oven and do its browning job.
The pizza
pan is not only for making just pizza but also biscuits, rolls, bagels, soft
pretzels, cookies and just about anything you would bake on a cookie sheet pan.
I
purchased three, 10 pizza pans as I will need them for a standard batch of
cookies, bagels and pretzels. The three pans should handle most cookie batch
sizes.
The new 10
inch pizza pan in the oven.
Here are
some pretzel buns I baked in the oven a couple days ago. They browned top and
bottom perfectly.
The name of the pizza pans:
"American
Metalcraft CTP10 10" Coupe Pizza Pan - Standard Weight Aluminum"
Price:
$3.19/each
Here's the link to the restaurant
supply house. They also have everything you could ever want for food prepping.
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