Baking or Roasting
W(dl Ove_
P, heating
and pan
placement
Preheat the oven if the recipe calls flw it. To
preheat, set the oven at the correct temperature.
Preheating is necessary fl)r good results when
baking cakes, cookies, pastry and breads.
For oyezes without a p*_,heat bzdicator li,gT_to*' ton_;
Baking results will be better if baking pans are
centered ix* the oven as much as possible. Pans
should not touch each other or the walls of the
oven. If you need to use two shelves, stagger the
pans so one is not directly above the other, and
leave approximately 1½" between pans, fl'om
the front, back and sides of the wall.
Aluminum
bil
You can use ahmfilmm loft to line the broiler
pan and broiler grid. However; you must mold
the foil tightly to the grid and cut slits in it just
like the grid.
Alumi*mm fifil may al,_o Iw u,_ed to catch a spillove_:
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result
in poor baking.
A slnaller sheet of foil inav be used to catch a
spillover by placing it on a lower shelf several
inches below the food.
Cut slits in the foil just like the grid.
17
To Next Page
Loading...
