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BA~NG
(continued)
Baking
Guides
When using prepared baking mixes,
lollow
packuge
recipe
or
ins[ructit~ns
for
best baking results.
Cookies
When
baking
cookies,
i“l~t
cookie
shee[s
(without
sides) produce better- look in: cookies. Cookies
baked
in
a
jel
Iy
rol I pan (short sides
all
around) may
have
darker edges
und
pa!e
or light browning may occur.
Do not use
~
cookie sheet so large that it touches the
w~lls
or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, bake pies in
d~rk,
rough or dull pans When baking cakes, warped or bent pans will
ctiuse
to produce
a
browner, crisper crust. Frozen pies in
toil
uneven
b~king
results and poorly shaped
producls.
pans should
be
pl~ced
on
tin
aluminum cookie sheet A cake
buked
in
a
pan larger than the recipe
[or
buking
since
[he
shiny
toil
pan
rctlects
hetit
awuy
recommends wi II
usuul
Iy
be crisper, thinner
~nd
drier
l’rom
the pie crust: the cookie sheet helps
rettiin
it.
than it
should
be.
11’
btiked
in
u
p~n
smaller than
recommended, it
mfiy
be undercooked and batter
mtiy
overtlow.
Check
the
recipe to make sure
~he
pan size
used is the one recommended.
Aluminum Foil
Never entirely
cc~vcr
a
shclt’
with a
lilrgc
cookie
shuct
or
alu]ninum
f’oi
1. This wi I I disturb 1 he
hc:it
circu
Itition
and result in
pot)t’
bak
illg.
A
smtil
Icr
shccl
ot’
toil
m:iy
be
used
(()
ca(ch
a
spi
1
lo~er
by placing
it
on
u
lower
shcl
t several inches below the food.
Don’t Peek
Set
the timer
[or
the
es[im~ted
cooking time
~nd
do
DO NOT
[Jpcn
the door
tt)
check
until the minimum
not open
the door
10
look
~t
your
fot~d.
Most recipes ti
mc.
Opening the oven
door
t’requcntly
during
provide minimum and maximum
baking
times
such cooking
UI
lows
he~t
to escape
und
nl~kes
btiki
ng
us
“bake 30-40” minutes.’.
times
Ion:er.
Your
bfiking
may
also
be
uftccted.
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