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Baking Guides
When using prepw-ed baking mixes, follow package recipe or instructions
Cookies
When baking
cookies, tlJt 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 li~ht browning may occur,
Do not use a cookie sheet so large that it touches the
For best results, use only one cookie sheet in the oven
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 aluminum
cookie sheet for baking since the shiny foil pan retlects
heat away from the pie crust; the cookie sheet helps
retain it.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
Shiny, bright and smooth pans reflect heat, resu Iti]lg
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
Glass baking dishes also absorb heat. When baking
in glass baking dishes, lower the temperature by
the recipe. This is not necessary when baking pies
or casseroles.
Aluminum Foil
Never
entirely
cover
inure foi ]. This
will disturb the heat
circulation and results
in poor baking. A
smal Ier sheet 01" toil
by piac ing
a spi I lover
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 wi II
be crisper, thinner and drier
than it should bc. It' baked
Don't Peek
Set [hc 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."
DO NOT open the door to check until the minimum
cooking tiliows heat to escape and makes baking
times longer. Your linking results may also be
than
in a pan smaller
15
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