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Baking Guides
When using prepared baking mixes, follow package recipe or
instructions for best baking results.
Cookies
Aluminum Foil
When baking cookies,
Never entirely cover
flat cookie sheets
a shelf with aluminum
(without sides) produce
foil. This will disturb
better-looking cookies.
the heat circulation and
Cookies baked in a jelly
result in poor baking.
roll pan (short sides all
A smaller sheet of foil
around) may have darker
may be used to catch a
edges and pale or light
spillover
by placing it
browning may occur.
on a lower shelf several
Cookies can be baked on several shelves at the same
inches below the food.
time but browning may be uneven because of reduced
Do not put aluminum foil on the oven bottom.
air circulation.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
Pies
For best results, bake pies
in dark, rough or dull pans
to produce a browner,
crisper crust. Stagger the
pies for most even
browning. Frozen pies in
foil pans should be placed
on an aluminum cookie
sheet for baking since the
shiny foil pan reflects heat away from the pie crust;
Cakes
For best browning when
baking several 8“ or 9“
cakes, stagger them so one
pan is not directly above
another. Warped or bent
pans will cause uneven
baking results and poorly
shaped products. A cake
baked in a pan larger than
the recipe recommends
wil
w
Y
usually be crisper, thinner
the cookie-sheet helps retain it.”
and drier than it should be. If baked in a
pan
smaller
than recommended, it may be undercooked and batter
may
oveflow.
Baking Pans
Don’t Peek
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
c
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by
25°F.
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake
3040
minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
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