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Hot air must circulate around the pans in the oven
for even heat to reach
all parts of the oven.
This results in better
baking.
• Place the pans so
that one is not directly
over the other.
• For best results,
allow 1N-2 inches of
space around each pan
and between pans and
oven walls.
For best baking results, bake 1 sheet of cookies
at a time.
• If baking with
2 cookie sheets, use
racks 2 and 4. Switch
the cookie sheets to
the opposite rack
about _ of the way
through the baking
time, then finish baking.
Increase baking time, if
necessary.
Where to place pans:
WHEN YOU HAVE
PLACE
1 pan
In center of the oven rack.
2 pans
Side by side or slightly
staggered.
3 or 4 pans
In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
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Use aluminum
foil to catch spillovers from pies
or casseroles:
• Place the foil on the oven rack below the rack
with the food. Turn up
the foil edges and make
sure the foil is about
1 inch larger all around
than the dish holding
the food.
• Do not cover the entire
rack with aluminum foil.
It will reduce air
circulation and give you
poor cooking results.
• Do not line the oven bottom or the entire oven
rack with foil or other liners. It could affect the
oven surface as well as the quality of your baking.
• Place tent-shaped
foil loosely over meat or
poultry to slow down surface browning for long
term roasting. Remove foil for the last 30 minutes.
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