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General Baking Tips
• Use a reliable recipe and accurately measure
ingredients. Carefully follow directions
especially for oven temperature and cooking
time.
• Use the correct rack position. Baking
results may be affected if the wrong rack is
used.
* Top browning may be darker if food is
located toward the top of the oven.
Bottom browning may be darker ff food is
located toward the bottom of the oven.
* When using two racks for baking, allow
enough space between the racks for proper
air circulation. Browning and cooking
results will be affected if air flow is blocked,
• Utensil material and size play an important
part in baking results, especially the amount of
browning. Always use the type and size of
utensil called for in the recipe. Many pans have
the measurements marked on them. If there are
no measurements, measure the inside width
and length of the pan. Cooking times or
cooking results may be affected if the wrong
size utensil is used.
* Shiny metal pan reflects heat away from
the food, produces lighter browning and a
softer crust. Use shiny pans for baking
cakes or cookies.
* Dark metal pan or a pan with an
anodized (dull) bottom absorbs heat.
produces darker browning and a crisper
crust. Use this type of pan for pies, pie
crusts or bread.
If using oven-proof glassware, or dark
pans such as Ekco's Baker's Secret
bakeware reduce the oven temperature by
25°F except when baking pies or bread in
glassware. Use the same baking time as
calied for in the recipe. Use this type of pan
for pies or breads.
For optimum baking results, bake cookies
and biscuits on a fiat cookie sheet. If the
pan has sides, such as a Jeliy roll pan,
browning may not be even.
• Allow hot air to flow freely through the
oven for optimum baking results. Improper
placement of pans in the oven will block alr
flow and may result in uneven browning. For
optimum browning and even cooking results:
* Do not crowd a rack with pans. Never place
more than one cookie sheet, one
13xgx2-inch cake pan or two round cake
pans on one rack.
= Stagger pans when baking on two racks so
one pan is not directly over another pan.
* Allow one to two inches between the pan
and the oven wails,
• Check the cooking progress at the
minimum time recommended in the recipe. If
necessary, continue checking at intervals until
the food is done. If the oven door is opened too
frequently, heat will escape the oven; this can
affect baking results and wastes energy.
• If you add additional ingredients or alter the
recipe, expect cooking times to increase or
decrease slightly.
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