.
BAKING
(continued)
Baking Guides
When using prepared baking mix= foIlow package recipe or instructions
for the best baking results.
cookies
When baking cookies, flat cookie sheets (w$thout
sides) produce better-looking cookies. CO@ies baked
in a jelly roll pan (short sides all around) *y have
darker edges and pale or light brownin
g may occur.
Do not usc a cookie sheet so large that it toqches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best resul@ use only one cookie sheet h the oven
at a time.
Pies
For bcstresul~bakepies in@mughordullpans
When baking ~ warped or bent pans will cause
toproduceabrowner
, crisper crust. Frozen ●CSin foil
&
uneven baking results and pooriy shaped products.
Pansshotddbe piacedonanaluminum
“ sheet
Acakebaked inapanhrgerth antherecipe
for baking since the shiny foil pan reflects *t away
recommends will usually be crisper, thinner and drier
fkom the pie ~, the cookie sheet hel~ * it
thanitshouldbe. If baked inapansmallerthan
o
recomme~
it may be undercooked and batter may
overflow. Check therecip tomakesure thepansize
usedistheone
recommended
AluminumFoil
Never entirely cover a shclfwith aluminum foil. This
Willdisturb theheatcirdation andresultiqpoor
baking. Asmallersheetof foilmaybeusedBo ciatia
spilkwer by placing it on a lower shelf seve@ inches
below the food.
Don’t Peek
Setthetimcrforthc estirnatcd-~_mddo
not open the door to look at your fd Most recipes
provide minimum and *- baking tinles such
as “bake 30-40 minutes.”
DO NOTopenthc doortoch@@tie
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
_ times longer. Your baking results may also ‘
@
be affected
14
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