B-G ~ BD B-G
(mntinued)
Baking Guides
men using prepared baking ties, follow package recipe or instructions for the best baking results.
Cookies
Men baking cookies, flat rookie sheets (without sides) produce
Do not use a cookie sheet so large that it touches the walls or the door of the oven. Never entirely cover a shelf with a large cookie sheet.
For best results, use ordy one cookie sheet in the oven at a time.
Pies
For best results, bake pies in dark rough or ddl pans to produce a browner, crisper cwt. Frozen pies in fod pans should be placed on an aluminum cookie sheet for baking since the shiny fofi pan reflects heat away from the pie crust; the aokie sheet helps retain it.
Cakes
Men baking cakes, warped or bent pans wfil cause uneven baking restits and poorly shaped products. A tie baked in a pan larger than the recipe remrnmends til ustily be crisper, thinner and drier than it should be. H baked in a pan sdler than recomrnende~ it maybe undercooked and batter may ovefflow. Check the recipe to make sure the pan size used is the one rewrnmended.
Muminum Foil
Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smrdler sheet of fofi 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 inking time and do not open the door to look at your food. Most recipes provide minimum and muimurn baking times such as ‘%ake
DO NOT open the door to check untfl the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking resdts may dso be affected
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