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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 f-oil
uneven baking results and poorly shaped products.
pans should be placed on an
aluminuln cookie sheet
A cake baked in a pan larger than the recipe
for
haking
since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
f-l
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.
Don’t Peek
Set the timer for
the
estimated cooking time and do
DO NOT open the door to check until the
not open the door to look at your food. Most recipes
minimum time. Opening the oven door frequently
provide minimum and
m~ximum
baking times such during cooking allows heat to escape and makes
a
‘ake 30-40” minutes.”
baking times longer. Your baking results may also
be
af’fected.
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