king Guides
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
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 during regular baking, use only one cookie sheet in the oven at a time.
Also see the
Pies
For best results, bake pies in dark, rough or dull pans, to produce a browner, crisper crust. Frozen pies in foil
n;lns should be placed on an aluminum cookie sheet
baking since the shiny foil pan reflects heat away
. . ~m 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 recommended 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 overflow. Check the recipe to make sure the pan size used is the one recommended.
Aluminum Foil
Never cover a shelf entirely with aluminum foil. This will disturb the heat circulation and result 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.
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.
