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Cooking Tips (cont’d)
Cookies
• Shiny, flat cookie sheets should be
used. Avoid cookie pans with high
sides—this will cause uneven
browning on the top.
• Cookie sheet should not touch the
sides of the oven or door.
Cakes
• Determine pan size from recipe
directions. Shiny pans work best for
cakes.
• Cake baked in too large a pan will
be thin and dry. Too small a pan
results in undercooked or unevenly
cooked cake and batter may spill.
Pies
• Pies should be baked in dark or
dull pans to increase browning.
•Frozen pies should be heated on
an aluminum cookie sheet.
Preheating
In most cases, you should preheat the oven before baking. For delicate bak-
ing (such as puff pastries or souffles), preheat approximately 15–20 min-
utes before placing food inside oven or wait 10 minutes after oven signal
beeps before placing food in oven. The extra time creates a more stable
oven temperature.
Bakeware Guidelines
Dark or dull Absorb more heat and
pans result in darker brown-
ing. Recommended
for pies and breads.
Shiny pans Recommended for
(no sides) cookies.
Shiny pans Recommended for
(sides) cakes.
Glass Pans Lower recommended
oven temperature by
25° F.
Baking Time Guidelines
Cake Pan Cups of Oven
Type Pan Size Batter Temp. Minutes
Oval 7
3
⁄4" x 5
3
⁄4"2
1
⁄2 350° F 25 to 30
13" x 9
3
⁄4"8 350° F 25 to 30
Round, 6" 2 350° F 25 to 30
2" layer
8" 3 350° F 30 to 35
14" 10 350° F 50 to 55
Round, 8" 5 325° F 60 to 65
3" layer
12" 11 325° F 75 to 80
Half Round, 18" 9 325° F 60 to 65
2" layer
Half Round, 18" 12 325° F 60 to 65
3" layer
Square 6" 2 350° F 25 to 30
10" 6 350° F 35 to 40
16" 15
1
⁄2
350° F 45 to 50
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