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Use the proper baking pan. The type of finish on
the pan determines the amount of browning that
will occur.
Glass baking dishes also absorb heat.
When baking in glass baking dishes,
lower the temperature by 25°F and use
the recommended cooking time in the
recipe. This is not necessary when
baking pies or casseroles.
Shiny, bright and smooth pans reflect
heat, resulting in a lighter, more
delicate browning. Cakes and cookies
require this type of pan.
Dark, rough or dull pans absorb heat
resulting in a browner, crisper crust.
Use this type for pies.
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.
Baking Pans
Pan Placement
If you need to use two shelves, stagger the
pans so one is not directly above the other.
Pans should not touch each other or the
walls of the oven. Allow 1 to 1½ inch
space between pans as well as from the
back of the oven, the door and the sides.
12
For best results, use only one cookie
sheet in the oven at a time.
Cookies
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.
Flat cookie sheets (without sides)
produce better-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.
Never entirely cover a shelf with a large
cookie sheet.
Pies
For best results, bake pies in dark, rough
or dull pans to produce a browner,
crisper crust.
When baking cakes, warped orbent pans wiIl
cause uneven baking results and proorIy shaped
products.
A cake baked in a pan larger than the
recipe recommends will usually be crisper,
thinner and drier than it should be.
Cakes
Check the recipe to make sure the pan size used
is the one recommended.
If baked in a pan smaller than
recommended, it may be undercooked
and batter may overflow.
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 allow heat to escape and makes
baking times longer Your baking results may also
be affected.
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