Baking Gtides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in ajelly roll pan (short sides dl around) may have
darker edges and pale or light browning may occur.
Do not use acookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
ashelf with alarge cookie sheet.
For best results, use only one cookie sheet in the oven
at atime.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce abrowner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet Acake baked in apan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in apan smaller than
recommended, it maybe undercooked and batter may
oveflow. Check the recipe to make sure the pan size
used is the one recommended.
Alminm Foil
Never entirely cover ashelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. Asmaller sheet of foil maybe used
to catch aspilloverby placing it on alower 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 30-40 minutes.”
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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