Directions for our Take'n'Bake items (with the exception of par baked pot pies) are based on baking the items straight from frozen (no thawing necessary).
Par Baked Directions:
- Preheat the oven to 450 degrees.
- Leaving the pot pie in the aluminum tin, cover the top with foil.
- Bake for about 20 minutes until inside is warmed. Internal temperature should read 165 degrees.
Q: The pot pie is cold in the middle after 20 minutes.
A: Leave the pot pie in the oven, covered with foil for another 10 minutes, or as needed.
- Preheat the oven to 375 degrees.
- Leaving the pot pie in the aluminum tin, place in the oven and bake for about 45-60 minutes. Juices will bubble when pot pies are done.
Q: The outside looks done, but the inside is still frozen.
A: Simply cover the pot pie with aluminum foil and continue to bake. It is done when the juices bubble out of the top air vents.
Q: The inside is done, but the outside looks too light.
A: Increase the temperature to 425 degrees and continue to bake (uncovered) for another 5-10 minutes until the crust is golden brown.
- Preheat the oven to 390 degrees.
- Remove the plastic lid & frosting.
- Leaving the rolls in the aluminum pan, bake the rolls for 25-30 minutes.
- Remove from oven, top with cream cheese frosting.
Q: After 25 minutes the centers of the cinnamon rolls are doughy.
A: Continue to bake for 5-10 minutes longer.
Q: The cinnamon rolls didn't rise.
A: Our cinnamon rolls do not contain yeast, just baking powder, so they might not resemble an average cinnamon roll.
Q: The cinnamon rolls are taking a really long time to bake, close to 45 minutes; What am I doing wrong?
A: First, make sure your oven is preheated before putting the rolls in. If it is preheated, try increasing the baking temperature to 400 degrees. All home ovens can run slightly different.
- Preheat the oven to 400 degrees.
- On a parchment lined sheet tray, place frozen biscuits about 2" apart.
- Bake for 20-25 minutes.
How do I know the biscuits are done?
You want them to be GBD (gold brown delicious) on the outside. After step 3, test it by carefully lifting the top half. It should come off like a lid, then just look inside to see if it’s cooked or if it looks raw. If it looks raw, just pop it back in the oven for 5 more minutes.
Q: The biscuits are taking a really long time to bake- close to an hour or more; What am I doing wrong?
A: First, make sure your oven is preheated before putting the biscuits in. If it is preheated, try increasing the baking temperature from 400 to 425 degrees. All home ovens run slightly different.
A: You could also try thawing the biscuits overnight. Simply place the biscuits in the fridge the night before you plan to bake them. Follow the original directions above.
Q: My biscuits came out really flat.
A: Make sure the oven is nice and hot (preheated all the way) before popping those biscuits in. If the temperature is too low, it will cause the biscuits to spread. They need that initial hot blast in order to grow tall.