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Baking
(continued)
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
better4ooking cookies,
Cookies baked in a jelly
rolf pan (short sides all
around) may have darker
edges and pale or light
browning may occur.
Do not use a cookte 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 dult 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 iL
Cakes
When baking cakes, warped or bent pans wilt cause
uneven baking results and poorly shaped products. A
cake baked in a pan larger than the recipe recommended
wil! 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 wiff 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 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 cooking allows
heat to escape and makes baking times longer, Your
baking results may also be affected,
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