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Baking Pans
Use the proper baking pan° The type of
finish on the pan detemfines file amount
of browning that will occm:
Dark, rough or dull pans absorb heat
resulting in a browne_; crisper crest.
Use this type for pies.
Shiny, bright and smoodl pans reflect
beat, resulting in a lighte_; more delicam
browning. Cakes and cookies require this
type of pan.
Glass baldng dishes a/so absorb beat.
When baking in glass baking dishes, die
mmpemmre may need to be reduced
by 25°F.
If you are using dark non-stick pans,
you may find that you need to reduce
the (wen mmpemmre 25°F to prevent
Pan Placement
For even cooking and proper browning,
there must be enough room for ah
circulation in the oven. Baking results will
be better if baking pans are cenmred as
much as possible rather than being placed
to the flont or to the back of the (wen.
Pans shotfld not touch each other or the
walls of the oven. Allow 1- to 1½-inch space
bet_,veen pans as well as flom the back of
the oven, the door and the sides. If you
need to use two shelves, stagger the pans so
one is not direc@ above the other
Cookies
When baking cookies, fiat cookie sheets
(without sides) produce betmtqooking
cookies. Cookies baked in a jelly roll pan
(short sides all around) may have darker
edges and pale or light bro_._fing
may occur
Do not use a cookie sheet so large flint it
touches the walls or the door of the oven.
Never entirely cover a shelf with a large
cookie sheet.
For best results during baking, use only
one cookie sheet in the (wen at a time.
Pies
For best results, bake pies in dark, rough
or dull pans to produce a browne_; crisper
crust. Frozen pies in foil pans should be
placed on an ahmfinum cookie sheet for
baking since the shiny foil pan reflects
heat away flom the pie crust; the cookie
sheet helps retain it.
Cakes
When baking cakes, wmped or bent pans
will cause uneven baldng results and poorly
shaped products. A cake baked in a pan
larger than the recipe recommends will
USually be crispe_; 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.
Peeking
Set file timer ffw file estimated cooking
time and do not open file door to look at
your food. Most recipes provkte minimum
and maximum baking times such as "bake
30-40 minums."
O0 NOTopen the door to check until the
minimum time. Opening the oven door
flequen@ during cooldng allows heat to
escape and makes baldng times longer
Your baking results may Nso be affecmd.
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