General Baking Tips

•Use a reliable recipe and accurately measure ingredients. Carefully follow directions especially for oven temperature and cooking time.

•Use the correct rack position. Baking results may be affected if the wrong rack is used.

*Top browning may be darker if food is located toward the top of the oven.

*Bottom browning may be darker if food is located toward the bottom of the oven.

*When using two racks for baking, allow enough space between the racks for proper air circulation. Browning and cooking results will be affected if air flow is blocked.

•Utensil material and size play an important part in baking results, especially the amount of browning. Always use the type and size of utensil called for in the recipe. Many pans have the measurements marked on them. If there are no measurements, measure the inside width and length of the pan. Cooking times or cooking results may be affected if the wrong size utensil is used.

*Shiny metal pan reflects heat away from the food, produces lighter browning and a softer crust. Use shiny pans for baking cookies or cakes.

*Dark metal pan or a pan with an anodized (dull) bottom absorbs heat,

produces darker browning and a crisper crust. Use this type of pan for pies, pie crusts or bread.

*If using oven-proof glassware, or dark pans such as Ekco’s Baker’s Secret

bakeware reduce the oven temperature by 25°F except when baking pies or bread in glassware. Use the same baking time as called for in the recipe. Use this type of pan for pies and breads.

*For optimum baking results, bake cookies and biscuits on a flat cookie sheet. If the

pan has sides, such as a jelly roll pan, browning may not be even.

•Allow hot air to flow freely through the oven for optimum baking results. Improper

placement of pans in the oven will block air flow and may result in uneven browning. For optimum browning and even cooking results:

*Do not crowd a rack with pans. Never place more than one cookie sheet, one 13x9x2-inch cake pan or two round cake pans on one rack.

*Stagger pans when baking on two racks so one pan is not directly over another pan.

*Allow one to two inches between the pan and the oven walls.

•Check the cooking progress at the minimum time recommended in the recipe. If

necessary, continue checking at intervals until the food is done. If the oven door is opened too frequently, heat will escape the oven; this can affect baking results and wastes energy.

•If you add additional ingredients or alter the recipe, expect cooking times to increase or decrease slightly.

Using Your Oven – Oven Racks General Baking Tips

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