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REGULAR BAKING
(cmmnued)
Oven Shelves
Arrange the oven
shelf
or
shelves
in the desired
locations while
the oven is
cool.
The correct shelf
position depends
on the kind
of
food and
[he
browning desired.
W
\
As a general
rLIle.
place
most foods in the middle
of’
[he
oven, on
either
shelf positions B or
C.
See the
chart for suggested
shelf
positions.
Type of Food
Shelf Position
Angel
food cake
A
Biscuits
or
muffins B or C
I
Cookies or cupcakes
I
B orC
I
Brownies
B or
C
Layer cakes
.
B or C
BunLlt
or
poLInLI
cakes
A. or
B
Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
I
I
Casseroles
I
B orC
I
Roas[ing
I
I
A or B
Preheating
Preheat the oven if the recipe
calls
for it. Preheat
Preheating is necessary for
good
results when
baking
–
means bringing
the
oven up to the specified
cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the
food.
To preheat, set
and roasts, preheating is not necessary. For ovens
the oven
at
the correct temperature—selecting
a
without a preheat indicator light or tone, preheat 1()
higher temperature does not shorten preheat time.
minutes. After the oven is preheated, place the food
in the oven as
quick]y
as possible to prevent heat
fl”om
escaping.
Baking Pans
Pan Placement
L1se
the proper baking pan. The type
of
finish on the
ptin
determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat, resulting in
a
brov,ner,
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, the temperature may need to
be reduced by
25°F.
depending on the food that is
being cooked. This is not necessary when baking
pies or casseroles. Use the recommended cooking
time in the recipe.
For even cooking and proper browning. there must
be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
mLlch
as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1
X-inch
space between pans as
well
as from the back of the oven, the door and the sides.
If you use two shelves, stagger the pans so onc is not
directly above the other.
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