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Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking results.
Cookies
When baking cookies,
flat cookie sheets (with-
out sides) produce bet-
ter-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.
For best results, use only one cookie sheet in the
oven at a time,
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crusL 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 ito
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products. A
cake baked in a pan larger than the recipe recom-
mended will usually be crisper, thinner and drier than
it should beo If baked in a pan smaller than recom-
mended, it may be undercooked and batter may over-
flow.. Check the recipe to make sure the pan size used
is the one recommended.
Aluminum Foil
Never entirely cover a
shelf with a large cookie
sheet or aluminum foil..
This will disturb the heat
circulation and results in
poor baking° A smaller
sheet of foil may be used
to catch a spillover by pla-
cing it on a lower shelf
several inches below the food..
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 cook-
ing allows heat to escape and makes baking times
longer. Your baking results may also be affected.
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