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Baking
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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 (without
sides) produce better- ._.,"_-_
looking cookies. Cookies
baked in a jelly rolt 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 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 Iook 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 resutts may also be affected.
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