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WGULAR
BAKING
(continued)
Oven Shelves
Arrange the oven
shelf or shelves in
(he 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 shelf positions C
or
D. See the
chart
for
suggested shelf positions.
NOTE: To bake 4 layers of cake at one time,
position 2 layers on shelf B and 2 layers on shelf D
with
the pans staggered so that one is not directly
above the other.
Type of Food
Shelf Position
Angel
food
cake
B
I
Cookies orcupcakes
[
Cor
D
I
Brownies
c 01”
[)
L~iyer
cakes
C or
D
I
BuIldtc,l-p{,~lndcakes
I
B
I
I
Pies orpie shells
I
Cor
D
I
Frozen
pies
B
Casseroles
C
or
D
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 the food in the oven.
To preheat. set the oven at the correct
temperature-
selecting
a
higher temperature does not shorten
preheat time.
Preheziting
is necessary for
good
results when
baking
cakes,
cookies, pastry
und
breads. For most
casscro]es
“–
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
us
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.
●
Glass baking dishes
also
absorb heat. When baking
in glass baking dishes. reduce the temperature by
25°F.
Pan Placement
For even cooking and proper browning, there
tnust
be
enough room for air circulation in the oven.
Baking
results will be better
if
bakin&
pans are centered as
much as possible rather
than
being
placed
to the front
01
to
the back of the oven.
Pans should not touch
e~ch
other or the
walls
of the
oven.
Allow
I
- to
1
Y?-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.
18