@Ian_HT 'fully cooked' comes LONG before 'browned'. The latter comes from caramelization & Maillard reaction.
@Ian_HT My experience is that you want an even brown across the bottom (if not, you crowded them on the sheet) but that doesn't penetrate up
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@Ian_HT I mean, think about bread crust. The browned layer is maybe a millimeter thick.
End of conversation
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.