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Baking ( o0 000d
Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking restdts.
Cookies
When baking cookies,
flat cookie sheets
(without sides) produce
betterAooking cooldes.
Cookies baked in a jelly
roli 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, 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. Fiozen 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,
Aluminum Foil
Never entirely cover a
shelf with aluminum
foil. This will disturb
the heat circulation and
result in poor baldng.
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
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 wiI! cause
uneven baking results and poorly shaped products. A
c.die baked in a pan larger than the recipe recommended
will usually be crisper, thinner and drier than it should
beo 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.
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