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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
● Shiny, bright and smooth pans reflect heat, resulting
or to the back of the oven.
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
X-inch
space between pans as well
as from the
back
of
the
oven, the door and the sides.
● Glass baking dishes also absorb heat. When baking
If you need to use two shelves, stagger the pans so
in glass baking dishes, the temperature may need to
be reduced by
25°F.
one is not directly above the other.
Baking 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, use only one cookie sheet in the
oven at a time.
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.
pans should be placed on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away
recommends
will
usually be crisper, thinner and drier
from 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.
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