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stovetop baking
Top of the range baking is economical and convenient. The uniform
heat distribution of your cookware turns the pans into small “ovens.”
1. Prepare the skillet and cover by spraying with a light coating of
vegetable cooking spray. Place a circle of waxed paper, cut to
t on the bottom.
2. Pour the mixed batter into the cold skillet and cover.
3. Bake at low heat until nearly done - about 15 to 20 minutes.
Remove the cover to test for doneness. Wipe away any excess
moisture on the cover; then replace the cover. Do this about
every 5 minutes until a toothpick inserted in the center of the
cake or bread comes out clean, indicating the food is done.
You may nd that slight adjustments need to be made in the
baking.
4. When the cake or bread
is fully baked, remove
the skillet from the heat
and allow to cool in the
pan for a few minutes.
Carefully run a knife
around the edge. Invert
the pan over a cooling
rack until the cake or
bread comes out of the
skillet.
Pumpkin Bread prepared in the
2.3 Quart Casserole.
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