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BA~G
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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 browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
For best results during regular baking, use only
one cookie sheet in the oven at a time on shelf at
either position B or C. Also see the Multi-Shelf
baking section.
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
recommended will 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
Never cover a shelf entirely with a large cookie sheet
or aluminum foil. This will disturb the heat
circulation and result in poor baking. A smaller sheet
of foil may be used to catch a
spillover
by placing it
on a lower shelf 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 as
during cooking allows heat to escape and makes
“bake 30-40 minutes.”
baking times longer. Your baking results may also
be affected.
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