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BA~G
(continued)
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 cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
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
oveflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in poor
baking. A smaller sheet of foil maybe used to catch a
spillover
by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do
DO NOT open the door to check until the
not open the door to look at your food. Most recipes
minimum time. Opening the oven door frequently
provide minimum and maximum baking times such
during cooking allows heat to escape and makes
as “bake 30-40 minutes.”
baking times longer. Your baking results may also
be affected.
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