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HINTS FOR SUCCESSFUL BAKING
OVEN RACKS
Arrange oven racks in the correct positions BEFORE
the oven is turned on. If using only one rack, position
rack so the food is near the center of the oven. If using
both racks, allow 3 to 4 inches between racks. The racks
should be arranged so they divide the oven in thirds.
PAN PLACEMENT
Allow 2 inches between utensils and the oven walls.
Utensils should not touch each other, or the oven walls.
When using both racks for cooking, stagger the utensils
so one is not directly over another nor touching each
other or the oven walls.
Cooking results will be affected by the use of utensils
that are too large for the oven rack, misplacement of
utensils in the oven or placing too many utensils on the
oven rack. Incorrect placement of cooking utensils in
the oven will orevent orooer oven air circulation which
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affects cooking results and oven operation.
Never olace oans directlv on the oven bottom.
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UTENSILS
To obtain good baking results, use bright or light colored
aluminum pans for cookies or biscuits and dull or ano-
dized aluminum pans for pies and breads. Dark pans
absorb heat and cause overbrowning.
Bake biscuits and cookies on a flat sheet or very shallow
pan. The bottom of an inverted pan may be used. If sheet
or utensil has sides, pale or light browning will occur.
For a crisp crust, use glass or dull, anodized aluminum
pie plates and bread pans.
When baking cakes in glass utensils, lower recommended
temperature by 25” F. and use the recommended cooking
time in the recipe. It is not necessary to lower tempera-
tures for baking pies or cooking casseroles in glass
utensils.
Use level pans. Warped ones result in uneven browning
and poorly shaped products.
Use the size pan recommended in the recipe. As a gene-
ral guide, cake pans should be filled only about two-
thirds full.
Always remove the broiler tray and pan from the oven
before baking.
TIMINGS
Turn the Oven Temperature Control to the temperature
recommended in the recipe and preheat the oven.
Check the-food after the minimum time recommended
in the recipe and continue checking at intervals until the
food is done.
Leave the oven door closed until the minimum baking
time given has elapsed, then check food. Do not be a
“peeping Tom.” Opening theoven door frequently during
cooking allows excessive heat to escape which wastes
energy and affects baking results.
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