I haven't used parchment in the Advantium, but when I bake cookies I use the oven function. They have never stuck to the black tray but they never really get as dark as they do in my regular oven, even though they taste just fine.

Oven function? Is that on the 120V Advantium? We have a 240V, and I don't believe that's included.

Are you treating the black tray or just using it "naked"?

Interestingly (at least to me), larger cookies released more easily than the small ones I made in that first batch.

Yes, I have the 120. MW/oven/speedcook (which is so unspeedy, I don't use it much). I don't put anything on the black tray and never have a problem with the cookies coming off very easily.

Putting it bluntly, what's the downside if I try, a fire in the Advantium? What is likely to burn besides the paper and the cookies?

Chipshot, I've been following this thread, but haven't commented so far because I haven't used an Advantium before. I am however, a huge fan of parchment paper which makes for easy cleanup and is also great because if you want to rapidly remove something delicate from a hot pan, like cookies, you can just slide the parchment off onto the counter and stop the cooking process immediately.

My experience is that parchment is good up to about 450 degrees F. If the oven gets a lot hotter than that, the parchment will burn. Parchment will burn under a broiler if it sits for any significant amount of time (I've definitely popped it under a salamander for 15-20 second burst without mishap). I have burned parchment numerous times and am happy to report that I have never seen it burst into flame unless it is exposed to a direct flame. Generally the edges start getting browner and browner and will eventually get black and begin to smoke. I am a fan of high heat cooking and will often allow parchment to get brown without actually burning in order the get the caramelization I desire on some foods. When I do this, I simply watch whatever I'm cooking like a hawk so I can pull it out in time.

So, in answer to your question, I don't think there's a downside to trying it the advantium other than risking a few burned cookies and some burned edges of parchment paper. I'd avoid using it on any broil or super high temp settings, but there are very few cookies that you would want to cook with those settings anyways. It is worth noting that there are some temperature and time combinations where the cookies and the parchment directly underneath them might not burn, but the edges will burn enough to give off enough smoke to affect the aroma and flavor of the cookies. Just pay super close attention the first three or four times you cook with parchment at a particular temperature setting and time and watch those corners to see how brown they're getting.

I would of course defer to anyone who has actually used parchment in an Advantium, but I don't see the harm in trying it out as long as you watch like a hawk and don't leave anything unattended. JMO - would love to know what results you get if you try it out.

Thanks, chefkev. I don't know the temperatures generated by the Advantium, but its halogen lights (which I think have only one intensity) cycle on and off when making cookies and are never on for more than ten seconds or so. That alone may be sufficient to reduce the risk of fire.

Go for it! We use parchment paper all the time when using the speedcook function on our 240V Advantium, and we have been doing so for several years. It works very well for everything we cook, and we have never had a problem with it catching fire. We started using parchment because we are too lazy to clean the pans constantly, and do not want aluminum foil in contact with our food.

improv, thanks for the tip
I will try using parchment for making chicken, because i hate cleaning the metal tray after cooking chicken :)

I tried it, and it worked great. Now I just need to find parchment paper in a size narrower than 15" (which I realize is intended for baking in conventional ovens) so lazy me doesn't have to fold or cut.

I think I should comment that the cookies from the Advantium didn't quite strike me as baked. They didn't really rise and seemed more like hot dough. Perhaps recipes need to be altered a bit, with some extra leavening agent added. Any suggestions?

Chipshot, if cookies were like hot dough, there were not cooked enough. First thing to try is slightly increasing cooking temp (if cookies did not have desired browning) and cooking time. You'll want to wait on adjusting the leavening as low baking temp and cooking time can be enough to cause improper rising. I did two stints as a pastry chef in two different restaurants. If you email me (kdapple@gmail.com) the recipe and specifics on how long you baked cookies, baking temp and how much browning occurred, I will make specific recommendations for time, temp and possible recipe adjustments.

I've already extended the cooking time but am willing to stretch it some more. An additional thirty seconds to one minute appears to be all that will work, as the tops of the cookies are already browning. As far as the recipe, LOL, when spur-of-the-moment speed is of the essence, consider it fixed and not adjustable. Please don't flame me for not always starting from scratch.

Here is a link that might be useful: Refrigerated Dough

Chipshot - If you're getting the proper browning, then lower the temp a little so you can extend the cooking time without burning or over browning them.

chefkev, lowering the temp is not an option. All that can be controlled on the Advantium is the cooking time and the microwave/halogen light mix.

Can you try making smaller and slightly flatter cookies?

Sure. The refrigerated dough is already fairly dense, so flattening the cookies shouldn't materially change it. Thanks for the tip!