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Baking Guides
When
using
prepared
baking
mixes, follow package
recipe or instructions
for the best baking
results.
Cookies
When
baking
cookies,
flat cookie sheets (with-
out sides) produce
bet-
ter-looking
cookies.
Cookies
baked
in
a
jelly
roll
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. Frozen 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.
Cakes
When baking
cakes,
warped
or bent pans will cause
uneven
baking results and poorly shaped
products.
A
cake baked
in a pan larger
than the recipe
recom-
mended
will usually be crisper, thinner
and drier than
it should
be. If baked
in a pan smaller
than recom-
mended,
it may be undercooked
and batter may over-
flow. Check the recipe to make sure the pan size used
is the one recommended.
A uminum Foil
Never
entirely
cover
a
shelf with aluminum
foil.
This will disturb
the heat
circulation
and
result
in
poor
baking.
A smaller
sheet of foil may be used
to catch a spil!over by pla-
cing
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 cook-
ing allows
heat to escape
and makes
baking
times
longer. Your baking
results may also be affected.
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