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Aaking Guides
When using prepared
baking mixes, follow the package recipe
or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (withom
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. Never entirely cover a
shelf with a large cookie sheet.
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 alunfilmm cookie sheet
eor baking since the shiny foil pan reflects heat away
rom 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
recommends
will usually be crisper, thinner and
&ier than it should be. If baked in a pan smaller than
recommended,
it may be undercooked
and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum
Foil
Never entirely cover a shelf with alunmmm
foil.
This will distaub the heat circulation
and result in
poor baking. A smaller sheet of foil may be used
to catch a spi!lover 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 nfininmm and nmxinmm baking times such
as "bake 30-40 mimltes."
DO NOT open the door to check until the nfininmm
time. Opening the oven door frequently during
cooking allows heat to escape and makes baking
times longer. Your baking may also be affected.
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