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BAKING
Baking Pans
Use the proper baking pan. The type of finish on the pan determines the
amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a browner, crisper crust.
Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting in a lighter, more
delicate browning. Cakes and cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking in glass baking
dishes, the temperature may need to be reduced by 25°F.
• If you are using dark non-stick pans, you may find that you need to
reduce the oven temperature 25°F. to prevent over-browning.
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
Pies Cakes
For best results,
bake pies in dark,
rough or dull
pans to produce a
browner, crisper
crust. Stagger the
pies for most
even browning.
Frozen pies in
foil pans should
be placed on an
aluminum cookie sheet for baking since the shiny foil
pan reflects heat away from the pie crust; the cookie
sheet helps retain it.
For best browning
when baking
several 8″ or 9″
cakes, stagger
them so one pan
is not directly
above another.
Warped or bent
pans will cause
uneven baking
results and poorly
shaped products. A cake baked in a pan larger than
the recipe recommends will usually be crisper,
thinner and drier than it should be. If baked in a pan
smaller than recommended, it may be undercooked
and batter may overflow.
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