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Baking
pans/sheets
Use the proper baking pan. The type of finish
on the pan determines tile 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 lightm, more delicate
browning. Cakes and cookies require this
type of pan or sheet.
• Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature
may need to be reduced hy 25°E
Pan
placement
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 fi'ont or to tile back
of the oven.
Pans should not touch each other or tile walls
of the oven. Allow 1- to 1½" space between
pans as well as fi'om the back of the oven, the
door and tile sides.
If you need to use two shelves, stagger the pans
so one is not directly above the othm: Check
tile food on the bottom shelf sooner than the
minimum time. The food on the lower shelf
may cook slightly fhster than the food on tile
upper shel£
Preheating Preheat the oven if the recipe calls for it.
To preheat, set the oven at tile correct
temperature--selecting a higher temperature
does not shorten preheat time.
Preheating is necessa W for good results when
baking cakes, cookies, past W and breads.
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 fbil may be
used to catch a spillover by placing it on a lower
shelf several inches below the food.
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