BAKING
(continued)
Preheating
Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping.
Preheat the oven if the recipe calls for it.
Preheat means bringing the oven up to the specified temperature before putting the food in the oven.
To preheat, set the oven at the correct temperature— selecting a higher temperature does not shorten preheat time.
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, the temperature may need to be reduced by 25°F.
•If you are using dark
Pan Placement
For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.
Pans should not touch each other or the walls of the oven. Allow 1- to
Baking 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, use only one cookie sheet in the oven at a time.
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