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DH bought a tabletop oven/convection oven today. As the kitchen I cook in for our club twice a month has no oven (and getting someone to buy one is another story!), we plan to cart it there, and bake there. The cottage food laws in PA state that, if you've ever had a pet in the kitchen you plan to cook the food you sell, you cannot do that. Sooooo...this means I take my dessert show on the road! We want to keep ownership of it, so we can use it at home; saves heating up the big oven and running up the electric bill. I bake a dessert for every club meeting (since I'm not selling it, and it's only for the club, it's legal, in case you are wondering). I may decide to use it at home even if just for that purpose.
Anyway...does anyone use one for baking cakes, cookies, etc., and how do they turn out? I just made brownie mix "muffins" . I wanted to experiment with my muffin pans, as I usually bake cupcakes when I bake for others, but I was too lazy to make cupcakes from scratch, and already had the mix laying around. I think they turned out well. As the pans are coated, I lowered the temperature in addition to the cooking time, but had to keep baking them; I think I made the temperature too low at first.
Anyway...does anyone use one for baking cakes, cookies, etc., and how do they turn out? I just made brownie mix "muffins" . I wanted to experiment with my muffin pans, as I usually bake cupcakes when I bake for others, but I was too lazy to make cupcakes from scratch, and already had the mix laying around. I think they turned out well. As the pans are coated, I lowered the temperature in addition to the cooking time, but had to keep baking them; I think I made the temperature too low at first.