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Baking 0on 00od)
Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking results.
Cooldes
When baking cookies,
flat cootde sheets
(without sides) produce
better-looking cootdes.
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 coolde 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.
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 spitlover 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.
Cakes
When baiting 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.
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