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BA~G
(continued)
Baking Pans
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
ct)okies
require this type of pan.
●
Glass
baking
dishes
absorb
heat.
When
baking
in
glass
baking
dishes. the temperature
may
need to be
reduced by
25°F.
●
If
you
are
using
dmk
non-stick pans, you may find
that
you
need
to reduce the oven temperature
25°F.
to
prevent
overbrowning.”
Pan Placement
For
even
cmking
and
proper browning. there must
bc
enough
room
for
air
circulation
in the
oven.
Baking
results
will
be better if
baking
pans
are
centered
as
much
as
possible
rather
than being
placed
to
the front
or to the back
t]f
the oven.
Pans should not touch
each
other
or the walls of the
oven.
Allow 1-
to
I
K-inch
space
between
pans
as
well
as
from the
back
of
the
oven,
the
dot)r
and
the sides.
If you need to use
twn
shelves, stagger the
pans
so
(]ne
is
not
directly
above
the
other.
Baking Guides
When using prepared
baking
mixes, follow
package
recipe or
instructi(]ns
for the best baking results.
Cookies
When
baking
cookies,
tlat
cookie sheets
(withf)ut
sides)
prtiuce
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.
D()
not use
a
cookie sheet
so
large
that
it
tou$hes
the
walls
{)r
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
dmk,
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
p(mrly
shaped
p~~ducts.
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
ovefflow.
Check the recipe to
make
sure the
pan
size
used is the one recommended.
18