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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
1
ighter.
more de]
icate
browning. Cakes and
cookies require this type of pan.
Q
Glass baking dishes also
absorb
heat. When baking
in
,gIaSS
baking
dishes, the temperature may need to
be
reduced by
25°F.
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
o~ren.
Pans should not touch each other or the walls
of
the oven. Allow
1-
to 1
Y;-inch
space between pans
as well as from the back
of the oven. the door and
the sides. If you need
to
use two shelves, stagger the
pans so one is not directly above
the
other.
Baking Guides
lVhen
using prepared baking mixes, follow package recipe or instructions
for 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. Never entirely cover
a shelf
with
a large cookie sheet.
For best results, use only one cookie sheet in the oven
at
a time.
Pies
Cakes
For
best
results, bake pies
in
dark, rough or dull pans When baking cakes, warped or bent pans
will
cause
lo
produce
a
browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in
a
pan larger than the recipe
for baking since the shiny foil pan reflects heat away
recommend~
will
usually
be
crisper. thinner
and
from the
pie
crust: the cookie sheet helps retain it. 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
entirely
cover
a shelf
with
aluminum foil.
This
will
disturb the heat circulation and result in
poor baking. A smaller sheet
of
foil
ma~
be
used
10
catch a
spillovcr
by
piacing
it on a lower shelf
several inches
belo~’
the food.
I