Baking ( o0 000d
Baking Guides
When using prepared baking mixes, follow package
recipe or instructions for the best baking restdts.
Cookies
When baking cookies, flat cookie sheets
(without sides) produce
betterAooking cooldes. Cookies baked in a jelly roli pan (short sides all around) may have darker edges and pale or light
browning may occur.
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. Fiozen 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 wiI! cause uneven baking results and poorly shaped products. A c.die baked in a pan larger than the recipe recommended will usually be crisper, thinner and drier than it should
beo 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 entirely cover a shelf with aluminum foil. This will disturb
the heat circulation and
result in poor baldng. 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
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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