Preheating, Baking Pans, Pan Placement, Baking Guides

BAKING

(conti nLled)

Preheating

Preheating is necessary for good results when baking cakes, c[>okies, pastry and breads. For most casseroles and rotists, preheating is not necessary. For ovens wilhout a preheat indicator I ight or tone, preheat

10 minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping.

Preheat the oven if the recipe calls for it. Prehcal

means bringing the oven up to the specified tenlpcrature before putting the food in the oven.

To preheat, set the oven at the correct tenlper;~ture—scle~tl ng a higher tenlperatLlre does nf~t

shorten preheat time.

Baking Pans

Use [he proper baking pan. The type of finish on the pan delerl~lirlcs the an~~~unt of browning lhat will (>ccllr-.

“Dark, rough or dLI 1 I pans absorb heat resulting i n a br-owner, crisper crusl. Use this type for pies.

●.Sh i ny, bright and smooth pans reflect heat, resulting in a I ighter, rnor-e clel icate browning. Cakes and cookies require this type of pan.

. Glass bilking dishes also absorb heat. When baking i n ~]ass baking dishes, lower the temperature b>’ ~5’3 F.

●I f you are using dark non-stick pans, you may find lh~t you need to reduce the oven temperature 25C’F. to pr-event t~verbrowning.

Pan Placement

For eten cooking ~nd proper browning, there l~lLI~t be cnou gh room for air ci rcu Iation in the o~cn. Bak i n:

results wi II be better- if baking pans are ccnlered as Illuch as possible rather than being p]:l~ed tO I he fr-(~rll

or to the back of the o\en.

Pans should not touch e:~ch other or the walls of [he o\en. Allow I to 1 Y? inch space belween 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

that one is not directly abo\e the other-.

Baking Guides

When using prepared baking mixes, follow package recipe or instrucliofls for the best baking results.

Cookies

wben baking c(~~)kies. flat cookie

sheets (\~itllout sides

]lrodLiCC t>etter-

I(loking cookies. IL)(lkies baked in ~

.j~l]y rol I pan (short

sides all :Ir-ou nd ) ma! ha\e darker cdge~

and ~>a!c or I i ght browning may occur

r~(~ not use a cookie sheet so large thal it tOU~hes the ~al Is or the door of the oven. Never entirely cover a sbel f with a cookie sheet.

For best r-esults, use (~nly one cookie sheet in the o\;erl at a (i me.

Aluminum Foil

~~v~r entirely cover a she! f with

al 11 In i nu m foi ]. Th Is \vi I I dis[urh the hedt

cir”cula[lon anLl rc\ul\ 111 1>001- hak i n g. A sr)):r] Ier shdcl 01” t’oi I

ITla> bc Lrsed to ca[ch

bclo\v the t’()()d.

14	————		—-—

JMP31, JMP29, JMP28 specifications

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