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Baking Guides
When
ufing
prepared baking mixes.
follow
package recipe
or
instructions
for be it
rcsult~,
Pies
Cakes
!:Or
best
results,
bake
pies
in dark. rough or
dLIll
pans When baking cakes, warped or bent pans will cause
to
pI”odLIce
a browner.
cri~per
crust.
Frozen pies in
foil
uneven baking results and poorly shaped products.
pani
sht)uld
bc
placed
f~n
an aluminum
cookie
sheet
A cake baked in a pan larger than the recipe
for
bakin:
since
the
~hiny
foil
pan
reflects
heat
away
recommends will usually be crisper, thinner and drier
from
tht
pie
cr[li[:
the
cm)kic
sheet
helps
retain it.
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overilow.
Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Ne\er
entircl~’
c~)~cr
a
shelf
w
ith
a
large
cookie
sheet
or
a]
um
inure
t’oi
]. This wi
i
1
disturb
the
heat
circulation and
results
in poor baking. A smaller sheet
~)[
foil
may
be
used to catch a
spi
l]o~rer
by
placing
it
on a
lower
ihclf wveral 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 minimum
not
open the door to look at
yoLIr
food.
Most
recipes time. Opening the oven door frequently during
provide minimum
and
maximum baking times such as cooking allows heat to escape and makes baking
‘bake
30-40
minutes...
times longer. Your baking results may also
be affected.
15
.
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