Works great!
If your deep dish pizzas are coming out a little soggy in the middle, this is the best solution available, albeit a little expensive. Second best would be a bottom ventilated deep-dish pan from Lloyd Industries in Spokane WA. Note that American Metalcraft used to make a 9″ and 7″ model (the HS999 and HS777), but those have been discontinued for several years and I’ve yet to see one for sale online (used or new).
This heat sink will only work in 14″ or larger round pans (although that is squeezing it, and you will have a few holes clearly apparent in your crust about 1/2″ in from the outer edge unless you break off the heat sink’s 6 corner pins; it is intended for 16″ or larger round pans, to allow space without the crust getting puncture holes in it). It is too tight for 13″ pans without breaking off the 6 corner pins (and you definitely would have unsightly holes in the edge crust anyway). It will barely fit into a 12″ square pan, but that’s only if two corner pins are…
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