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BAKING
(continued)
—
For best baking results, follow these suggestions:
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place-most foods in the middle of the oven, on either
the second or third shelf from the bottom. See the
chart for suggested shelf positions.
Type of Food
Shelf Position
Angel food cake
A
Biscuits or muffhs
B or C
Cookies or cupcakes
B or C
I
Brownies
1
B orC
Layer cakes B or C
Bundt
or pound cakes
A or B
Pies or pie shells
I
B orC
I
Frozen pies
A (on cookie sheet)
Casseroles B or C
Roasting
A or B
.
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting in the food. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Tin and stainless steel may not heat evenly.
● 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.
Pan Placement
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.
Pans should not touch each other or the walls of the
oven. Allow 1 to 1
k inch space between pans as well
as from the back of the oven, the door and the sides. If
you use two shelves, stagger the pans so one is not
directly above the other.
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