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Gail 06/21/12 |
Sunday I'm preparing egg/sausage breakfast casseroles for about 45-50 people. I have on hand the full size steam pans--19 x 11 x 3" deep. I'm thinking I can double a recipe for a 9x13 in each big pan and make three pans. My questions: Are the pans too deep--will the casseroles brown on top--should I get more shallow pans? How do I adjust cooking times for larger size--aluminum pans vs glass--50 minutes at 350 in glass 9x13? Thanks |
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ellen 06/22/12 |
They brown, leave temp the same as it is thicker and you want a slightly slower all 1/2 again as long, check with an instant read thermometer and turn to 180 when it reaches 160. |
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Gail 06/23/12 |
I'm sorry, but I don't understand what you are saying beyond leaving the temperature at 350...Help, I'm cooking tomorrow morning. THANKS |
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ellen 06/23/12 |
Allow 1 1/2 times the time. Check with a n instant read thermometer and turn oven to 180 when it reaches 160-170 in the middle of the dish. These usually serve better if they sit 10 minutes after cooking. |
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Gail 06/23/12 |
Breakfast Casserole cooking --need questions ASAP Ok, I have four lasagna dishes (larger than 9x13) I should bake at 350 for the normal baking time of 45-50 minutes assuming temp in the center is about 160. then I should reduce the oven temp to 180 and bake another 20-25 minutes. What should final temp be when baking is complete? Thank you so much. I will hopefully find your answer in the morning. |
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ellen 06/23/12 |
I would bake at 350 until they reach 160, then turn down to 180 until served. |