BA~NG
(continued)
Baking Guides
When using prepared baking mixes, lollow packuge recipe or ins[ructit~ns for best baking results.
Cookies
When baking cookies, i“l~t cookie shee[s (without sides) produce better- look in: cookies. Cookies baked in a jel Iy rol I pan (short sides all around) may have darker edges und pa!e or light browning may occur.
Do not use ~ cookie sheet so large that it touches the w~lls or the door of the oven.
For best results, use only one cookie sheet in the oven at a time.
Pies
For best results, bake pies in d~rk, rough or dull pans to produce a browner, crisper crust. Frozen pies in toil pans should be pl~ced on tin aluminum cookie sheet [or buking since [he shiny toil pan rctlects hetit awuy l’rom the pie crust: the cookie sheet helps rettiin it.
Cakes
When baking cakes, warped or bent pans will ctiuse uneven b~king results and poorly shaped producls. A cake buked in a pan larger than the recipe recommends wi II usuul Iy be crisper, thinner ~nd drier than it should be. 11’ btiked in u p~n smaller than recommended, it mfiy be undercooked and batter mtiy overtlow. Check the recipe to make sure ~he pan size used is the one recommended.
Aluminum Foil
Never entirely cc~vcr a shclt’ with a lilrgc cookie shuct or alu]ninum f’oi 1. This wi I I disturb 1 he hc:it
circu Itition and result in pot)t’ bak illg. A smtil Icr shccl ot’ toil m:iy be used (() ca(ch a spi 1 lo~er by placing it on u lower shcl t several inches below the food.
Don’t Peek
Set the timer [or the es[im~ted cooking time ~nd do not open the door 10 look ~t your fot~d. Most recipes provide minimum and maximum baking times such us “bake
DO NOT [Jpcn the door tt) check until the minimum ti mc. Opening the oven door t’requcntly during cooking UI lows he~t to escape und nl~kes btiki ng times Ion:er. Your bfiking may also be uftccted.
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