Pan Placement; Aluminum Foil - GE 164 D2966P073 Use And Care Manual

Baking Pans
Use the
proper baking pan.
pan determines the amount of browning that will occur.
Dark, rough or dull pans absorb heat resulting in
. Shiny, bright and smooth pans reflect heat, resulting
in a 1 ighter. more de] icate browning. Cakes and
cookies require this type of pan.
in dishes, the temperature may need to
Baking Guides
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
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
Pies
For best results, bake pies in dark, rough or dull pans
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

This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil ma~ be used
several inches belo~' the food.
The type of finish on the

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the o~ren.
Pans should not touch each other
the oven. Allow 1- to 1 Y;-inch space between pans
as well as from the back of the oven. the door and
the sides. If you need to use two shelves, stagger the
pans so one is not directly above the other.
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
drier 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.
or the walls of
I