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Baking Guides
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 brovnirlg may occur.
Do
not
Llse
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 during regular baking, use only
1
cookie
sheet in the oven
at
a
tilme
on shelf
at
either position
B
or C. Also see the Multi-Shelf
baking section.
Pies
Cakes
For
best results, bake pies in dark.
roLIgh
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
piaced
on
an
aluminum cookie sheet
A cake baked in a pan larger than the recipe
for baking since
the
shiny foil
p~in
reflects
hetit
away
recommended
wrill
usually be crisper, thinner and
from
the
pie crust; the cookie sheet helps retain it.
drier than it should be. If 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
NeVel”
cover a shelf entirely with aluminum foil.
This will disturb the
heal
circulation and
result
in
poor baking. A smaller
sheet
of foil may be used to
catch a
spillover
by placing it on a lower
shelt’
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 maximum baking times such during cooking allows heat to escape and makes
M
“bake
30-40
minutes.”
baking times longer. Your baking results may also
be affected.
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