BAKING
(conti
nLled)

Preheating

Preheating is necessary for good results when baking
cakes,
c[>okies,
pastry and breads. For most casseroles
and
rotists,
preheating is not necessary. For ovens
wilhout
a
preheat indicator I
ight
or tone, preheat
10
minutes. After the oven
is
preheated,
place
the
food in the oven as quickly as possible to prevent heat
Preheat the oven
if
the recipe calls for
it.
Prehcal
means bringing the oven up to the
specified
tenlpcrature before putting the food in
the
oven.
To
preheat,
set
the
oven at the correct
tenlper;~ture—scle~tl
ng
a higher
tenlperatLlre
does
nf~t
shorten preheat time.
from
escaping.

Baking Pans

Use
[he
proper baking pan. The type
of
finish on the
pan
delerl~lirlcs
the
an~~~unt
of browning
lhat
will
(>ccllr-.
“
Dark, rough or
dLI
1 I pans absorb heat resulting i n
a
br-owner,
crisper
crusl.
Use this type for pies.
●
.Sh
i ny, bright and smooth pans reflect heat, resulting
in
a
I
ighter,
rnor-e
clel
icate
browning. Cakes
and
cookies
require this type
of
pan.
. Glass
bilking
dishes also absorb heat. When baking i n
~]ass
baking
dishes,
lower the temperature
b>’
~5’3
F.
● I f you are using dark non-stick pans, you may
find
lh~t
you need to reduce the oven temperature
25C’F.
to pr-event
t~verbrowning.
Pan Placement

For

eten
cooking
~nd
proper browning, there
l~lLI~t
be
cnou
gh
room for air ci
rcu
Iation
in the
o~cn.
Bak
i
n:
results wi II be better
-
if baking pans are
ccnlered
as
Illuch
as possible rather than being
p]:l~ed
tO
I he
fr-(~rll
or to the back of the
o\en.
Pans
should
not touch
e:~ch
other or the walls
of
[he
o\en. Allow I to 1
Y?
inch space
belween
pans as well
as
from the back of the oven. the door and the sides.
If you need to use two shelves
, stagger
the
pans
so
that one is not directly
abo\e
the other-.

Baking Guides

When
using
prepared baking mixes,
follow
package recipe or
instrucliofls
for the best baking results.

Cookies

wben
baking
c(~~)kies.
flat
cookie
sheets
(\~itllout
sides

]lrodLiCC

t>etter-
I(loking
cookies.
IL)(lkies
baked in
~
.j~l]y
rol
I pan (short
sides all
:Ir-ou
nd
)
ma!
ha\e
darker
cdge~
and
~>a!c
or I i
ght

Aluminum Foil

~~v~r

entirely
cover
a
she!
f
with
al
11
In
i nu m foi
].
Th
Is
\vi
I I
dis[urh
the hedt
cir”cula[lon
anLl
rc\ul\
111
1>001-
hak
i n g.
A
sr)):r]
Ier shdcl
01”
t’oi
I
ITla>
bc
Lrsed
to
ca[ch
~al
Is or the door
of
the oven. Never entirely cover a
sbel
f with a cookie sheet.
For best
r-esults,
use
(~nly
one
cookie
sheet in the
o\;erl
at a
(i
me.
browning may occur
r~(~
not use a cookie sheet so large
thal
it
tOU~hes
the bclo\v
the
t’()()d.
14
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