BAKING
(continued)
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best baking results.
Cookies
When baking cookies,
flat cookie sheets
(without sides) produce
better-looking cookies.
Cookies baked in a
jelly roll pan (short
sides all around) may
have darker edges and
pale or light browning
may occur.
Cookies can be baked on several shelves at the same
time but browning may be uneven because of reduced
air circulation.
Do not use a cookie sheet so large that it touches
the walls or the door of the oven.
Aluminum Foil
Never entirely cover
a shelf with
aluminum foil. This
will disturb the heat
circulation and result
in poor baking. A
smaller sheet of foil
may be used to catch a
spillover by placing it
on a lower shelf
several inches below the food.
Do not put aluminum foil on the oven bottom.
Pies
For best results, bake
pies in dark, rough or
dull pans to produce a
browner, crisper crust.
Stagger the pies for
most even browning.
Frozen pies in foil
pans should be placed
on an aluminum
cookie sheet for
baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
Cakes
For best browning
when baking several
8" or 9" cakes, stagger
them so one pan is
not directly above
another. Warped or
bent pans will cause
uneven baking results
and poorly shaped
products. A cake
baked in a pan larger than the recipe recommends will
usually be crisper, thinner and drier than it should be.
If baked in a pan smaller than recommended, it may
be undercooked and batter may overflow.
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 dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baiting dishes, the temperature may need to
be reduced by 25°F.
16
Don't Peek
Set the tinter for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as "bake 30-40 minutes."
DO NOT open the door to check until the minimum
time. Opening the oven door fiequently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
To Next Page
Loading...
