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Baking (continued)
Oven Shelves
Arrange the oven shelf
or shelves in the desired
locations while the oven
is cool.. The correct
shelf position depends
on the kind of food and
the browning desired.
As a general rule, place
most foods in the mid-
die of the oven, on either the second or third shelf
from the bottom. See the chart for suggested shelf
positions°
Preheating
Preheat the oven if the recipe calls for it, Preheat
means bringing the oven up to the specified tempera-
_) ture before putting in the food° To preheat, set the
oven at the correct temperature--selecting a higher
_) temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most
casseroles and roasts, preheating is not necessary°
For ovens without a preheat indicator light or tone,
preheat 10 minutes,. After the oven is preheated place
the food in the oven as quickly as possible to prevent
heat from escaping_
Type of Food Shelf Position
Angel food cake A
j ......... ,, ,
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting B or R
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.
o Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning,. Cakes and
cookies require this type of pan_
o Glass baking dishes also absorb heat° When baking
in glass baking dishes, lower the temperature by
25°E and use the recommended cooking time in the
recipe_ This is not necessary when baking pies or
casseroles.
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 front
or to the back of the oven.,
Pans should not touch each other or the wails of the
oven.. Allow 1 to 1'/2 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.
3O
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