BAmNG
(continued)
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
sides) produce better-looking cookies. Cookies baked
in a
jelly
roll
pan
(short sides
all
around) may have
dtirker
edges and pale or light browning may occur.
Do
not
use
a
cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover the
shelf
with
a
large cookie sheet.
For best results, use only
1
cookie sheet in the oven
at
fi
[i
me.
Pies
Cakes
For best results, bake pies in dark, rough or
dull
pans
When baking cakes, warped or bent pans will cause
to produce
u
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 pan size
used is the one recommended.
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
spil]over
by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look
at
your food. Most recipes minimum time. Opening the oven door frequently
provide minimum and maximum baking times such
during cooking allows heat to escape
and
makes
:IS
“bake
30-40”
minutes.”
baking times longer. Your baking results may also
be affected.
16
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