Tiplet Draft – Your questions, comments – good bad or indifferent are welcomed!

This Tiplet is on the list of “things that have worked for me”

SO this is a tedious process, but it has worked for me over the years.

Never use metal or truly abrasive things like steel wool, tempting as it is. Even the “safe for non-stick” pans is also likely to damage the finish.

First, WITH THE MACHINE UNPLUGGED.

I try to wrap the burnt areas with a wet but not dripping paper towel.

If on the sides of interior, make small wads of the damp towels almost like spitballs and “stick” to the sides of the pan.

Let it sit for a bit. GENTLY scraps off the burnt dough. BE CAREFUL not to pull at any connections, like the area where the heater coils are attached.

If it seems to be working, repeat a few times.

I also lay the machine down on the counter with the side I am working on down to provide a steadier base.

Wheat Carr

Second Method,

IF you have an exhaust fan in your kitchen turn it on to help with fumes. put about 1/2 cup of water into the bread pan. Bake 20 minutes. This “Should” help soften the burned on dough.

UNPLUG and open lid for a few minutes until you can touch the warm pan safely.

Remove the pan and first try to remove the burnt on dough

This concept has also worked well for things like my Ninja Foodi

It it sort of like deglazing a hot pan

Just a reminder – this tiplet is a work in progress –
your thoughts, good bad or indifferent are always welcomed!