Table of Contents
Advertisement
Baking Guides
When
Cookies
When b~~king cookies,
(without sides)
cookies. Cookies
or light browning may occur.
For best results,
only one cookie sheet in the oven
at a (i me.
Pies
For best resLIlls, bi~ke pies in dark, rough or dull pans
Baking Pans
will
pans absorb heut resu Iti ng in u
browner, crisper crust. Use this type for pies.
Shiny, bright and smooth p~ms reflect hwt, rcsulti ng
in a lighter, more de] icatc browning. Cakes and
cookies require this type of pan.
in glass buking dishes, the [emperaturc may need to
(
'F.
Aluminum Foil
the heat circulation and
result in poor baking. A
may be used to catch a
on a lower shelf' several
Cakes
When baking cakes, warped or bent pans will ctiuse
uneven baking results and poorly shaped products.
A cake b;lked in a pan larger than the recipe
than it should be. If btiked in a pan smaller th:m
recommended. it may be undercooked and baltcr may
overflow. Check the recipe to m~~ke sure the pan size
used is the onc recommended.
Don't Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Mwst recipes
provide minimum and muximum baking times such
DO NOT open the door to check until the minimum
time. Opening the oven door I'rcyuen[ly during
cooking allows heat to escape and nukes baking times
longer.
I
I
17
Advertisement
Table of Contents
