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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 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 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 be. tf 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 c,irculation 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 Ionger_
Your baking results may also be affected.
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