Baking Guides
When using prepared baking mixes, follow package recipe or instructions for best baking results.
Cookies | Aluminum Foil |
When baking cookies, | Never entirely cover |
flat cookie sheets | a shelf with aluminum |
(without sides) | foil. This will disturb |
produce | the heat circulation and |
cookies. Cookies | result in poor baking. A |
baked in a jelly roll | smaller sheet of foil |
pan (short sides all | may be used to catch a |
around) may have | spillover by placing it |
darker edges and pale | on a lower shelf several |
or light browning may occur. | inches below the food. |
Do not use a cookie sheet so large that it touches |
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the walls or the door of the oven. |
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For best results, use only one cookie sheet in the oven |
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at a time. |
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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 overflow. Check the recipe to make sure the pan size used is the one recommended.
Baking
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.
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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