BAKING
(continued)
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool.
The correct
shelf posit ion
depends on the kind
of food and the
browning desired.
As
a
general rule,
o
B
Q
o
Q
,
place-most foods in the middle of the oven, on either
shelf position
B
or C. See the chart for suggested shelf
positions. B will be used more than C.
Type of Food
Shelf Position
Angel food cake
A
Biscuits or muffins B or C
Cookies or cupcakes
B
or
C
Brownies
B 01” C
Layer cakes
B or C
I
I
I
Bundt or pound cakes
A or B
Pies or pie shells B or C
Frozen pies
A (on cookie sheet)
Casseroles
B or C
Roasting
A 01
-
B
Preheating
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.
Preheating is necessary for good results when
baking
cakes, cookies, pastry and breads. For most
cassero]cs
and roasts, preheating is not necessary. For
o~’ens
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.
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
dul
1
pans absorb heat resulting
in
a
browner, crisper crust. Use this type for pies.
“
Shiny, bright and smooth pans reflect heat,
resulting in
a
1
ighter,
more
de]
icate
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.
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 1 X-inch space between
pans
as
well
as from the back of the oven, the door and the
~idc~.
If you need to use two shelves.
stagger
the pans so
one is not directly above the other.
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