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Placement
For even cooking and proper browning, there must be
Pans should not touch each other or the walls of the
enough room for air circulation in the oven. Baking oven. Allow 1- to 1
k-inch space between pans as well
results will be better if baking pans are centered as
as from the back of the oven, the door and the sides.
much as possible rather than being placed to the front If you need to use two shelves, stagger the pans so
or to the back of the oven. one is not directly above the other.
Baking Guides
When using prepared baking mixes, follow the 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
time.
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 the recipe to make sure the pan size
used is the one recommended.
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.
(Cowillued
tle,4”r
page)
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