Aluminum Foil - Monogram ZEK756GP Use And Care Manual

Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-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 during regular baking, use only one
cookie sheet in the oven at a time on the shelf at either
position B or C.
Also see the Multi-Shelf baking section.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crest. 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.

Aluminum Foil

Never cover a shelf entirely with a large cookie sheet
or aluminum foil. This will disturb the heat
circulation and result in poor baking. A smaller sheet
of foil may be used to catch a spillover by placing 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."
22
(continued)
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
recommended will usually be crisper, thinner and
drier than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
used is the one recommended.
DO NOT open the door to check until the
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.