sure i dont know mayb u should go to answers.com and c
If the pan is darker it attracts more heat so the cookies are done faster. I would recommend using a light pan as they won't be burned too quickly.
No, the size of the cookie pan does not change baking time. However, if the cookies themselves are made larger, they will need a longer baking time.
Instructions1 Place the empty browning pan in the microwave and run the microwave for the proper amount of time. Placing it in the microwave empty allows the tin oxide on the bottom of the pan to heat up, a necessary element for the browning pan to work properly.2 Put the meat you want to cook on the CorningWare Microwave Browning Pan.Sponsored LinksMicrowave Monitor (Free) Microwave tutorial I like Free 'til Thursday: PDF Guidewww.dpstele.com/microwave_sites3 Microwave the meat on the browning pan for the designated amount of time, depending on the type of meat you have and whether it's frozen or thawed.4 Clean-up is easy because the CorningWare Microwave Browning Pan is the only pan you had to use.Read more: How to Use the Corningware Microwave Browning Pan | eHow.com http://www.ehow.com/how_5492345_use-corningware-microwave-browning-pan.html#ixzz1s1SCamFN
A cookie sheet is a type of baking pan. A cookie sheet has no sides (or only one side) so cookies can slide easily from the baking sheet onto a cooling rack. Other types of baking pans have sides to contain food. Cookies are frequently baked on jellyroll pans, which have 1/2" sides and are often confused with cookie sheets.
yes depending in the thickness and shape
The Peter Pan Effect was created in 1982.
The point of a cookie sheet is so you don't get your pan dirty. Also, because some cookie sheets have a coating so the cookies don't stick to it. LOL
A frying pan and baseball bat.
The jelly roll pan needs sides that are about 1 in high because many of the recipes calling for a jelly roll pan have a cake-like batter. A jelly roll pan can double as a cookie sheet. Some cookie sheets can double as jelly roll pans.
Salt water slows the dehydration (browning of apples) because it is an acid.
You should get Angelias quick American cook book.
Pour cookie batter all over the pan. If the cookie dough is firm enough to be shaped, press a single ball of dough into each depression of the well-greased mold (pan,) being careful to press out air bubbles. Bake according to recipe instructions, the cool for about 5 minutes on a cooling rack. Remove cookies from molds while still warm, by inverting the pan over a rack, and tapping gently. If cookies do not drop out, carefully loosen each cookie around the edges, then use a flexible thin spatula or fork to life each gently from the mold.