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Baking Guides
Follow the recipe or the directions on the back of the box to
get
the best
baking results.
Cookies
When baking cookies, 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.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, do not bake pies in a shiny metal pan.
When baking cakes, warped or bent pans will cause
The heat is reflected and the bottom crust will be pale
uneven baking results and poorly shaped products.
and underdone. Frozen pies in foil pans should be A cake baked in a pan larger than the recipe
—
placed on an aluminum cookie sheet for baking since recommended will usually be crisper, thinner and
the shiny foil pan reflects heat away from the pie drier than it should be. If baked in a pan smaller than
crust; the cookie sheet helps retain it.
recommended, it may be undercooked and batter may
ovefflow.
Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never cover a shelf entirely with a large cookie sheet
or aluminum foil. This will disturb the heat
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 for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently
provide minimum and maximum baking times such as
during cooking allows heat to escape and makes
“bake 30-40 minutes.”
baking times longer. Your baking results may also
be affected.
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