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Guides
When using prepared
baking
mixes, follow package recipe
or
instructions
for the best baking results.
Cookies
When
baking
cookies,
tlat
cookie sheets (without
sides) produce
better-lookin&
cookies. Cookies
baked
in
a
jelly roll pan (short sides all around) may have
darker
edges and pale or
light
browning may
occur.
[Jo
not use a cookie
sheet
so
large
that it
[Ouches
the
walls or the door
of
the oven. Never entirely cover
a
!~helf
with a
large
cookie
sheet.
For
best results
during
regular baking,
use
on]y
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.
plUIS
should
be
placed
on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
?tiking
since the shiny
foil
pan reflects heat away
recommends
will
usually be crisper, thinner and drier
,1
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
resu]t
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
~!”ovide
minimum and maximum baking times such
during cooking allows heat to escape and makes
bake 30-40 minutes.”
baking times longer. Your
bakin&
results may also
be affected.
——