Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best baking results.
Cookies
When baking
cookies, flat cookie
sheets (without
sides) produce
better-looking
cookies. Cookies
baked in a jelly roll
pan (short sides all
around)
may
have
Aluminum Foil
Never entirely cover
a shelf with a large
cookie sheet or
aluminum foil. This
will disturb the heat
circulation and results
in poor baking. A
smaller sheet of foil
may be used to catch
darker edge; and pale or light browning may occur. a
spillover
by placing it
Do not use a cookie sheet so large that it touches the on a lower shelf several inches below the food.
walls or the door of the oven.
For best results, use only one cookie sheet in the
oven at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull When baking cakes, warped or bent pans will cause
pans to produce a browner, crisper crust. Frozen uneven baking results and poorly shaped products.
pies in foil pans should be placed on an aluminum A cake baked in a pan larger than the recipe
cookie sheet for baking since the shiny foil pan reflects
recommends will usually be crisper, thinner and drier
heat away from the pie crust; the cookie sheet helps than it should be. If baked in a pan smaller than
retain it.
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, lower the temperature by
25°F.
and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
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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