How often do you use the real timing on a recipe?

[melisapink]

I have given up on timing on recipes. They always seem to be 'wrong' or not suitable for me. Maybe it's my oven, but the suggested timings are just never right.

I guess it feels like my own batch if I tailor it a little anyway

 

[OhioTom76]

I seldom use times to a tee, only as a starting point. I tend to keep my place super cold at all times (I even run my air conditioner at times during the winter months, lol), so things sometimes take longer to cook. I especially need to use more time to make bread dough rise.

I usually use a combination of smells, firmness, and obviously visual appearance to determine when something is done. If I start smelling that "toasty" smell stuff gets just before it's about to go burnt, I will check on it immediately. Feeling the baked item as well as the toothpick test is usually more reliable for me than relying on recipe times.

 

[Preya_M]

I've used real timing on a few recipes, but they came out over done so I never used it again. I agree, the times that are given are never right for me either. My pizzas don't take 15 minutes to bake they take around 20 - 25. I tried it for 15 minutes once and the crust didn't cook so now I start the temperature low and then I put it on high after a few minutes. I also like my pizza's cheese a little golden brown.

 

[justusforus]

I use general guidelines and I will admit, I peek when I know I shouldn't but have never had a catasrophy. Never did a souffle so maybe I should keep it that way!

 

[bakeryoo]

I'm ok with timings usually but sometimes l will leave my cakes in longer if I see there not ready enough.

 

[NThomas]

I rarely use the real baking time. There are some many factors that can effect how longs something need to bake. Humidity , altitude , gas or electric , all of these thing can alter you baking time. I go by smell and appearance for baking time.

 

[dreamseer]

When I was younger, I always set the timer on the stove whenever I baked something. I didn't have the confidence in myself to keep track of the time. Now I just pop stuff in the oven and check it periodically to see if it's done.

 

[Christine Mlinek]

like a few of you, I use the recipe as a guideline. My oven is old, tempermental, and oh so finicky so I usually lower the temp by a few deg. and check it a few min. early than what the recipe says. Then take it from there.

 

[Bella]

I just use the time as a guideline, too. My oven likes to burn things, when I use the real time. Then, I usually make a timing note on the recipe card. The weather can also make a big difference on how something is timed.

 

[Lacey]

I always start with the time it states on a new recipe that I am trying, and then check it. More often than not it takes longer than it says.. I have customized my regular recipes to the time it takes my oven to cook them to my liking. I have noticed though that they are never the correct times.

 

[ACSAPA]

I make a mental note of the timing listed in a recipe, but my baked goods are usually done sooner than that, so I still check on them. I wouldn't let something get burnt or overcooked just to stay true to the time on the recipe.

 

[True2marie]

I rarely use the real time listed in a recipe. This number is effected by two factors - elevation and your stove. So, I bake an item considering everything that might affect the cooking time of that food.

(Best Food Timer)