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BA~G
(continued)
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for 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
Aluminum Foil
Never entirely cover
a shelf with aluminum
foil. This will disturb
the heat circulation and
results in poor baking.
:
A smaller sheet of foil
may be used to catch a
spillover
by placing it
on a lower shelf several
darker
edge; and pale or light browning may occur.
inches below the food.
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 1 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 foil
uneven baking results and poorly shaped products.
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
oveflow. Check the recipe to make sure the pan size
used is the one recommended.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● 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, lower the temperature by
25°F.
and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
Don’t Peek
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 30-40 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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