Conventional Baking Tips
• Use a reliable recipe and accurately measure fresh • For optimum baking results, bake cookies and
ingredients. Carefully follow directions for oven biscuits on aflat cookie sheet. If the pan has sides,
temperature and cooking time. Preheat oven if such as ajelly roll pan, browning may not be even.
recommended.
If using oven-proof glassware, or dark pans
• Usethe correct rackposition, Bakingresultsmaybe such as Baker's Secret reduce the oven
affected if the wrong rack is used. temperature by 25°F except when baking pies or
bread.Usethe samebakingtime as called for in the
recipe.
Top browning may be darker if food is located
toward the top of the oven.
• Allow hot air to flow freely through the oven for
Bottom browning may be darker if food is located optimum baking results. Improper placement of pans in
toward the bottom ofthe oven. the oven will block air flow and may result in uneven
browning. For optimum browning and even cooking
results:
When using two racks fer baking, allow enough
space between the racks for proper air circulation. _ Do not crowd a rack with pans. Never place more
Browning and cooking results will be affected if air than one cookie sheet, one 13x9x2-inch cake pan
flow isblocked, or two 9-inch round cake panson one rack.
Stagger panswhen baking on two racksso one pan
• Cookware material plays an important part in baking is not directly over another pan.
results.Always usethe type and sizeof pan called for in _ Allow two inches between the pan and the oven
the recipe. Cooking times or cooking results may be wans.
affected if the wrong size is used,
Shiny metal pan reflects heat awayfrom the food, • Check the cooking progress at the minimum time
produces lighter browning and a softer crust. Use recommended in the recipe. If necessary, continue
shiny pans for baking cakes or cookies, checking at intervals until the food is done. If the oven
door is openedtoo frequently, heatwill escape the oven;
this can affect baking results and wastes energy.
Dark metal pan or a pan with an anodized (dull)
bottom absorbs heat, producesdarker browning
and a crispercrust. Usethis typeof panfor pies,pie • If you add additional ingredients or alter the recipe,
crustsor bread, expectcookingtimesto increaseor decreaseslightly.
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