Baking (continued)
Cooldes
When baking cookies, flat cookie sheets
(without sides) produce
Do not use a cookie sheet so large that it touches
the walls or the door of the oven.
For best results, use only one cookie sheet in the oven at a time.
Pies
For best results, bake pies in dark, rough or dull pans to produce a browner, crisper cnlst. Frozen pies in foil
pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the coolde sheet helps retain it.
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
recommended will usually be crisper, thinner and drier than it should be_ If baked in a pan smafler than
recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and
result in poor baking° A smaller sheet of foil may be used to catch a
spillover by placing it on a lower shelf several inches below the food.
Don't Peek
Set the 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
DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baiting times longer° Your baking results may also be affected.
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