Hotpoint RGB744 Baking Guides, Cookies Aluminum Foil, Pies, Cakes, Baking Pans, Don’t Peek

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 better-looking	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
the walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.

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 30-40 minutes.”

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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