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Cooking Tips
Cookies
• Shiny, flat cookie sheets should be
used. Avoid cookie pans with high
sides—this will cause uneven
browning on the top.
• Cookie sheet should not touch the
sides of the oven or door.
Cakes
• Determine pan size from recipe
directions. Shiny pans work best for
cakes.
• Cake baked in too large a pan will
be thin and dry. Too small a pan
results in undercooked or unevenly
cooked cake and batter may spill.
Pies
• Pies should be baked in dark or
dull pans to increase browning.
• Frozen pies should be heated on
an aluminum cookie sheet.
Bakeware Guidelines
Dark or dull
Absorb more heat and
pans
result in darker brown-
ing. Recommended
for pies and breads.
Shiny pans
Recommended for
(no sides)
cookies.
Shiny pans
Recommended for
(sides)
cakes.
Glass Pans
Lower recommended
oven temperature by
25° F.
(cont'd)
Baking Time Guidelines
Cake Pan
Type
Oval
Round,
2" layer
Round,
3" layer
Half Round,
2" layer
Half Round,
3" layer
Square
Preheating
In most cases, you should preheat the oven before baking. For delicate bak-
ing (such as puff pastries or souffles), preheat approximately 15–20 min-
utes before placing food inside oven or wait 10 minutes after oven signal
beeps before placing food in oven. The extra time creates a more stable
oven temperature.
Cups of
Pan Size
Batter
7
" x 5
"
2
3
3
1
⁄
⁄
⁄
4
4
2
13" x 9
3
"
8
⁄
4
6"
2
8"
3
14"
10
8"
5
12"
11
18"
9
18"
12
6"
2
10"
6
16"
15
1
⁄
2
22
Oven
Temp.
Minutes
350° F
25 to 30
350° F
25 to 30
350° F
25 to 30
350° F
30 to 35
350° F
50 to 55
325° F
60 to 65
325° F
75 to 80
325° F
60 to 65
325° F
60 to 65
350° F
25 to 30
350° F
35 to 40
350° F
45 to 50
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