Baking Guides
When ufing prepared baking mixes. follow package recipe or instructions for be it rcsult~,
Pies
!:Or best results, bake pies in dark. rough or dLIll pans to pI”odLIce a browner. cri~per crust. Frozen pies in foil pani sht)uld bc placed f~n an aluminum cookie sheet for bakin: since the ~hiny foil pan reflects heat away from tht pie cr[li[: the cm)kic 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 recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overilow. Check the recipe to make sure the pan size used is the one recommended.
Aluminum Foil
Ne\er entircl~’ c~)~cr a shelf w ith a large cookie sheet or a] um inure t’oi ]. This wi 
i 
1 disturb the heat circulation and results in poor baking. A smaller sheet ~)[ foil may be used to catch a spi l]o~rer by placing it on a lower ihclf wveral inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do not open the door to look at yoLIr 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 baking times longer. Your baking results may also
be affected.
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