daking
Pans
Pan Placement
Use
the proper
baking
pan. The type of finish on
For even cooking
and
proper browning, there must be
the
pan
determines the amount of browning that
enough room for air circulation in the oven. Baking
will occur.
results will be better if baking pans are centered as
● Dark, rough or
dull
pans absorb heat resulting in a
much as possible rather than being placed to the front
browner, crisper crust. Use this type for pies.
or to the back of the oven.
c
Shiny, bright and smooth pans reflect heat, resulting
Pans should not touch each other or the walls of the
in
a
lighter, more delicate browning. Cakes and
oven. Allow 1- to
1
X-inch
space between pans as well
cookies require this type of pan.
as
from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
●
Glass baking dishes absorb heat. When baking in
one is not directly above the other.
glass baking dishes, the temperature may need to be
reduced by
25°F.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies,
flat
cookie sheets (without
ies) produce better-looking cookies. Cookies baked
.11
a jelly roll 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
wails or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, bake pies in
dark,
rough or
dull
pans
When
baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet
A
cake baked in a pan larger than the recipe
for baking since the shiny foil pan
reflects
heat away
recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it.
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
pdn
size
Used
is the one recommended.
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