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When using pmpan@ baking mixes, follow package recipe or
instructions fa besi baking ~SUltS.
cookies
When baking cooki~,
flat cookie sheets
(without sides)
produce better-kd@ing
cookies. Cookies
baked in a jelly roll
P
(short sides all
around) may have
darker edges and p#e vt
~
or light browning r#y occur.
Donotusea
%
sheet sokrgethat
ittouches
thewallsorthed
roftheovem
For best results, usq only one cookie sheet in the oven
at a time.
Aluminum Foil
Never entirely cover
a shelf with aluminum
f@. This will disturb
the heat circulation and
result in poor baking.
A smaller sheet of foil
may beusedtocatcha
spillover by placing it
on a lower shelf several
inches below the food.
Pies
cakes
For best results, we
pies in dark, rough or dull pans
When baking cakes, warped or bent pans will cause
to produce a bro~r,
crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be pw
on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
for baking since th@shiny foil pan reflects heat away
recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet hcips retain i~
than it should be. If baked in a pan smaller than
recommended, it maybe undercooked and batter may
ovefflow. Check the recipe to make sure the pan size
used is the one recommended.
Baking Pans
Use the proper bal@g pan. The type of ftih
on
the pan determines the amount of browning that
will occur.
c Dark, rough or d~ll pans absorb heat resulting in a
browner, crisper trust. Use this type for pies.
Shiny, bright and smooth pans reflect hex resulting
in a lighter, mor+elicate
browning. Cakes and
cookies require @is type of pan.
4
Glass
baking dis es AJOabsorb heat. When baking
in glass baking
shes, the temperature may need to
be lXXhlCed b y 25 F.
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 fkquently during
cooking allows heat to escape and makes baking times
longer. Yu baking results may also be affected.
17
I
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