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49-80713 Rev. 2
Baking Feature (Cont.)
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Pan Placement
For even cooking and proper browning, there must
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results will be better if baking pans are centered as
much as possible rat her than being placed to the front
or to the back of the oven.
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as from the back of the oven, the door and the sides. If
you need to use two racks, stagger the pans so one is
not directly above the other.
Cookies
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produce better-looking cookies. Cookies baked in a jelly
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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 rack with a large
cookie sheet.
For best results during
baking, use only one
cookie sheet in the
oven at a time.
Pies
For best results, bake pies in dark, rough or dull pans
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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 recommends
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
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recommended.
Peeking
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
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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.
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