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aking (continued)
Cookies
When baking cookies,
flat cookie sheets
(without sides) produce
better-looking cooldes.
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 coolde 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 batdng results and poorly shaped products,
A cake baked in a pan Iaiger 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 hear 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 fbr 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 NOr open the door' to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baldng times
longer: Your baking results may also be affected.
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