BA~G
(continued)
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
cookies. Cookies: baked in a jelly roll
pan (short sides all around) may have
darker edge; and pale or light browning may occur.
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 only 1 cookie sheet in the oven at a time.
Aluminum Foil
Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and results in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food.
Pies
For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may oveflow. 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
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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