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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.
Never entirely cover a shelf with a large
cookie sheet.
For best results, use only one cookie
sheet in the oven at a time.
Pies
For best results, bake pies in dark, rough
or dull pans to produce a browner,
crisper crust.
Frozen pies in foil pans should be placed on an
aluminum cookie sheet for baking since the shiny
foil pan reflects heat away from the pie crust; the
cookie sheet helps retain it.
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.
Cakes
When baking cakes, warped or bent pans will
cause uneven baking results and poorly shaped
products.
A cake baked in a pan larger than the
recipe recommends will usually be crisper,
thinner and 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.