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Oven Cooking
Let the oven preheat thoroughly before cooking baked
products. Allow 15 minutes preheat time.
Opening the door too often to check food during baking
will allow heat loss and may cause poor baking results.
Cakes, cookies, muffins, and quick breads should be
baked in shiny pans -- to reflect the heat -- because
they should have a light golden crust. Yeast breads and
pie crusts should be baked in glass or dull (non-shiny)
pans -- to absorb the heat -- because they should have
a brown, crisp crust.
Be sure the underside of the pan isshiny too. Darkened
undersides will not reflect the heat and may cause over
browning on the bottom of your food.
Always follow recipe carefully.
Measure ingredients properly.
Use proper pan placement.
Place pans on the oven racks with 1" to 1 1/2"of air space
on all sides of each pan. Avoid overcrowding the oven.
Pans too close to each other, to oven walls or to the oven
bottom, block the free movement ol air. Improper air
movement causes uneven browning and cooking.
2 cake layers i- .i- _.._--_,,-
4 cake layers
When baking several items stagger pans so that no pan
is directly above another.
Oven temperatures should be reduced 25 degrees
below recommended temperatures if exterior of pan is
predarkened, darkened by age or oven proof glass.
There may be some odor when the oven is first used.
This is caused by the heating of new pads and insula-
tion.
Do not cover an entire oven rack with foil. The loll can
block normal heat flow and cause poor baking results.
Do not place any foil directly on the oven bottom. Foil
used on the oven bottom may damage the oven surface;
therefore, it should not be used.
Cookies should be baked on cookie sheets with low
sides to allow the air to circulate property.
When recipes require preheating, have food nearby
before you open the oven door. If the oven door is
allowed to remain open for more than a brief time, the
preheat temperature will be lost.
17 GOVC02-2