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Baking (continued)
Type of Food
Angel food cake
BiSCUitS or muffins
Cookies or cupcakes
Shelf Position
A
BorC
BorC
Brownies .....
Layer cakes
Bundt or pound Cakes
Pies or pie shells
Frozen pies
Casseroles
I
Roasting
B orC
BorC
AorB
BorC
A (on cookie sheet)
B orC ..................
BorR
Preheating
Preheat the oven if the recipe calls for ito Preheat
means bringing the oven up to the specified tempera-
ture before putting the food in the oven.. 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.
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.
° 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 atso absorb heat, When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F (13°C)_
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 walls of the
oven. Allow t- to t l/_-inch (2.5- to 4-cm) space
between pans as well as from the back of the oven,
the door and the sides, If you need to use two shelves,
stagger the pans so one is not directly above the other.
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-look-
!ng cookies. Cookies baked
m 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 onty 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 product& A
cake baked in a pan larger than the recipe recom-
mended will usually be crisper, thinner and drier than
it should be. 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 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 sev-
eral 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.
t4
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