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Baking (continued)
Cookies
When baking cookies, flat
cookie sheets (without
sides) produce better-
looking cookies+ Cookies
baked in a jelly rol! 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
wails 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 crust,. 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 it+
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
recommended will usually be crisper, thinner and
drier 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.
Aluminum Foil
Never cover the oven bottom with 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 may be 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 not
open the door to took 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 cooking allows
heat to escape and makes baking times ionger_Your
baking results may also be affecte&
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