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Baking Guides
men
using prepared baking
ties,
follow package recipe or instructions
for the best baking results.
Cookies
Men
baking cookies, flat rookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides
dl
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
ordy
one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, bake pies in dark rough or ddl pans
Men
baking cakes, warped or bent pans
wfil
cause
to produce a browner, crisper
cwt.
Frozen pies in
fod
uneven baking restits and poorly shaped products.
pans should be placed on an aluminum
cookie
sheet
A
tie
baked in a pan larger than the recipe
for baking since the shiny
fofi
pan reflects heat away
remrnmends
til
ustily
be crisper, thinner and drier
from the pie crust; the
aokie
sheet helps retain it.
than it should be.
H
baked in a pan
sdler
than
recomrnende~
it maybe undercooked and batter may
ovefflow.
Check the recipe to make sure the pan size
used is the one
rewrnmended.
Muminum
Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and
result
in
poor baking. A
smrdler
sheet of
fofi
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 inking time and do
DO NOT open the door to check
untfl
the minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and
muimurn
baking times such cooking allows heat to escape and makes baking times
as
‘%ake
30-@ minutes.” longer. Your baking resdts may dso be
affected
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