Serious Eats: Talk
Switching Temperatures Mid-Baking in a Gas Oven
I have a recipe for shortbread that calls for them to bake at 450 for 5 minutes and then I am to turn the oven down to 250 and bake for an additional 10 minutes. My dilemma is I have a gas oven. Should I remove the shortbread while the oven drops in temperature or leave it in?
I have also seen other recipes for other baking items that call for a change in temperature mid-baking, but have not made them because of the gas oven.