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Guides
When using prepared baking mixes, follow package recipe or instructions
f’orthe
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.
~ns
should be placed on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
r
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.
[f
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.
\//
/y
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
=ot
open the door to look at your food. Most recipes time. Take advantage of the “Big View” window to
ovide minimum and maximum baking times such monitor cooking progress. Opening the oven door
as “bake 30-40 minutes.”
frequently during cooking allows heat to escape and
makes baking times longer. Your baking results may
also be affected.
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