Publicidad
Idiomas disponibles
Idiomas disponibles
Cookin
Ti s
Cookies
* Shiny, flat cookie sheets should be
used. Avoid cookie pans with high
sides--this
will
cause
uneven
browning on the top.
• Cookie sheet should not touch the
sides of the oven or door.
Cakes
Determine
pan size from recipe
directions. Shiny pans work best for
cakes.
• Cake baked in too large a pan will
be thin and dry. Too small a pan
results in undercooked or unevenly
cooked cake and batter may spill.
Pies
• Pies should be baked in dark or
dull pans to increase browning.
Frozen pies should be heated on
an aluminum cookie sheet.
Bakeware
Guidelines
Dark or dull
Absorb more heat and
pans
result in darker brown-
ing. Recommended
for pies and breads.
Shiny pans
Recommended for
(no sides)
cookies.
Shiny pans
Recommended for
(sides)
cakes.
Glass Pans
Lower recommended
oven temperature by
25 ° R
Baking Time Guidelines
Cake Pan
Cups of
Oven
Type
Pan Size
Batter
Temp.
Minutes
Oval
7_4"x 5_4"
2Y2
350 ° F
25 to 30
13" x 9_,"
8
350 ° F
25 to 30
Round,
6"
2
350 ° F
25 to 30
2" layer
8"
3
350 ° F
30 to 35
14"
10
350 ° F
50 to 55
Round,
8"
5
325 ° F
60 to 65
3" layer
12"
11
325 ° F
75 to 80
Half Round,
18"
9
325 ° F
60 to 65
2" layer
Half Round,
18"
12
325 ° F
60 to 65
3" layer
Square
6"
2
350 ° F
25 to 30
10"
6
350 ° F
35 to 40
16"
151/.,.
350 ° F
45 to 50
Preheating
In most cases, you should preheat the oven before baking.
For delicate
bak=
ing (such as puff pastries or souffles), preheat approximately
15-20 min-
utes before placing food inside oven or wait 10 minutes after oven signal
beeps before
placing food in oven. The extra time creates a more stable
oven temperature,
22
Publicidad
