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BAK~G
(continued)
Baking
Pans
Pan Placement
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
25°F.
depending on the food that is being
cooked. This is not necessary when baking pies or
casseroles. Use the recommended cooking time in
the recipe.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each
other or the walls of the
oven. Allow
1-
to
1
‘h-inch space between pans as
well as from the back of the oven, the door and the
sides. If you use two shelves, stagger the pans so one
is not directly above the other.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a
jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls
or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only 1 cookie sheet in the oven
at a time.
9
0
Pies
Cakes
For best results, bake pies in dark, rough or
dull
pans
When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
22
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