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Oven Cooking
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Always follow recipe carefully,
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Measure ingredients
properly.
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Use proper pan placement.
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Place pans on the oven racks with 1-l /2 - 2" of
air space on all sides of each pan.
Avoid
overcrowding
the oven.
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Pans too close to each other, to oven walls or
to the oven bottom,
block the free movement
Let the oven preheat thoroughly
before cook-
ing baked products.
Allow 10 - 15 minutes
preheat time.
Avoid opening the door too often to check the
food during baking as heat will be lost. This
may result in poor baking results.
Cakes,
cookies,
muffins, and quick breads
should be baked in shiny pans-to
reflect the
heat -
because
they should
have a light
golden crust.
Yeast breads and pie crusts
should be baked in glass or dull (non-shiny)
pans -
to absorb the heat -
because they
should have a brown, crisp crust.
of air. Improper air movement causes uneven
browning and cooking.
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Oven temperatures
should
be reduced
25
degrees below recommended
temperatures
if
you use dark pans or oven proof glass.
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There may be some odor when the oven is first
used.
This is caused by the heating of new
parts and insulation.
2 cake layers
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Do not cover the oven bottom or an entire oven
rack with foil. The foil can block normal heat
flow, cause cooking failures, and damage the
oven interior.
4 cake layers
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Most baking should be done on the second
shelf position from the bottom.
When baking
several items, use two shelves placed on the
second
and fourth
rack positions
from the
bottom of the oven. Stagger pans so that no
pan is directly above another. Bake angel food
cakes on the first shelf position from the bottom
of the oven.
8.
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