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BA~G
(continued)
For best baking results, follow these suggestions:
Oven Shelves
Arrange
the oven
shelf or shelves in
the 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 position B or C. See the chart for
suggested shelf positions.
I Npe of Food
I SheMPosition I
I Angel food cake
1A
I
I Biscuits or muffins
I Bor C
I
I Cookies or cupcakes
I Bor C
I
I Brownies
1 Bor C
I
! Layer cakes
1 Bor C
I
I Bundt or pound cakes
I AorB
I
Pies or pie shells
I
Bor C
I
.
Frozen pies
A (on cookie sheet)
Casseroles
Bor C
Roasting
Aor B
Preheating
Preheat the oven if the recipe calls for it. Preheat
Preheating is necessary for good results when baking
means bringing the oven up to the specified
cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat,
and roasts, preheating is not necessary. For ovens
set the oven at the correct temperature-selecting a
without a preheat indicator light or tone, preheat
higher temperature does not shorten preheat time.
10 minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Pan Placement
Use the proper baking pan. The type of finish on the
For even cooking and proper browning, there must be
pan determines the amount of browning that will occur.
enough room for air circulation in the oven. Baking
● Dark, rough or dull pans absorb heat resulting in a
results will be better if baking pans are centered as
browner, crisper crust. Use this type for pies.
much as possible rather than being placed to the front
or to the back of the oven.
● Shiny,bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
Pans should not touch each other or the walls of the
cookies require this type of pan.
oven. Allow 1 to 1
Y2 inch space between pans as well
● G1assbaking dishes also absorb heat. When baking
as from the back of the oven, the door and the sides. If
in glass baking dishes, lower the temperature by
you use 2 shelves, stagger the pans so 1 is not directly
25°F. and use the recommended cooking time in
above the other.
the recipe. This is not necessary when baking pies
or casseroles.
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