Can *you* bake more than one sheet of cookies at a time in your oven without burning the bottoms?

lisainla

Well-known member
I cannot do so in mine, and it drives me bonkers.

Is there something wrong with my oven, or are they all that way?

 
I don't have a convection oven so I'd never even try...

however I am so happy with my old oven especially after hearing from newer oven problems from friends.

I went to a friend's house with some cookie dough to bake up a fresh batch after dinner and I could not BELIEVE how crappy her 30" Thermador double convection ovens were. We had to constantly watch them, place them nearly on the very bottom of the oven and I had to rotate them twice to keep them from burning. And this was without the convection part turned on because she said that was much worse. She's had the repair person out several times since the install and they all say this is normal. Oh and to properly pre-heat takes 30 mins according to the repair persons.

Good grief! I hope my old oven never dies.

 
If I don't use the dark pans, yes. I put one rack at high middle, the other right below & stagger

their horizontal positions for better air flow.

 
I can do so in my oven and I am cooking in an original to our house. . .

Gaffers and Sattler oven, installed circa 1970.

Do not have any problems with over-browning of cookie bottoms. I use quarter-sheet size fairly heavy aluminum baking sheets with edges that go up about 3/4 inch (jelly roll pans?). And because the pans are staggered side to side I do need to move the pans from side to side and spin them front to back, especially when cooking with multiple pans, and of course everything takes just a bit longer as the oven door is open more.

Always toyed with the idea of getting some of those insulated cookie sheets, but was too cheap to fork over the money for them as my oven cooks pretty dang good.

I do have a very heavy high-fired ceramic bread stone in the bottom of my oven that resides there 24/7. I think it helps to even out the oven heat and I can get great bread and pizza off of it.

Have you had your oven thermometer checked? A long time ago we had ours checked and the service guy said that it was not uncommon for those things to be 50 or more degrees off.

You might want to try using a good oven thermometer to see what you oven is actually cooking at.

 
I've done it, but with my oven it gets really dicey. Now I just prepare...

...the second sheet while the first one is baking and then switch them once the timer rings.

It takes longer, but until I get a "REAL" oven (like the ones on America's Test Kitchen!), I'm gonna keep doing them one at a time.

Michael

 
I usually do what you do. . . but I use 4 pans. . .

really pretty quick with multiple pans and not so much fussing. Best with the timer though!

 
I was shocked when the guy who did our house inspection said up to 75 degrees off is considered

acceptable for inspections.

 
Thanks everyone - I do use a thermo in there to monitor the temp, but I think it is just

the design of my oven. It is a non-convection.

I thought I could do well if I rotated the cookies halfway through, but even then they still burned. I will stick with one pan at a time, as I ended up tossing an entire batch of Mexican Wedding Cookies that were not salvageable. Grrr....

 
I am also going to put my pizza stone back in there on the bottom rack,

It does seem to help regulate the heat better when it is there.

 
Yes, it's in the T&T list, but this would be more for kitchen tips. However, I haven't tried it.

 
That's a great idea - I tried to shave the burned parts w/ a serrated knife but the cookies crumbled

in my hands. I should have saved the crumbs, as Michael said and used them for something else. They probably would have made a fabulous crumb crust for a pie....

 
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