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Guides
When 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 during regular baking, use only one
cookie sheet in the oven
at
a time.
Also see the Multi-Shelf Baking section.
Pies Cakes
For best results, bake pies in dark, rough or
dull
pans
When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
p;ims
should
be
placed
on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
~king
since the shiny foil pan reflects heat away
recommends will usually be crisper, thinner and drier
t,.,,,] the pie crust; the cookie sheet
helps
retain it.
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
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
pu)vide
minimum and maximum
baking
times such
during cooking allows heat to escape and makes
~ake
30-40”
minute s.”
baking times longer. Your baking results may also
be affected.
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