(continued)
Pan Placement
For even cooking and proper browning, there must be
Pans should not touch each other or the walls of the
enough room for air circulation in the oven. Baking
oven. Allow 1– to
space between pans as
results will be better if baking pans are centered as
well as from the back of the oven, the door and the
much as possible rather than being placed to the front
sides. If you need to use two shelves, stagger the pans
or to the back of the oven.
so one is not directly above the other.
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
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
by placing it
on a lower shelf several
or light browning may occur.
inches below the food.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, bake pies in dark, rough or dull pans
When baking cakes, warped or bent pans will. cause
to produce a 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.
Baking Pans
Use the proper baking pan. The type of finish on
●
Shiny, bright and smooth pans reflect heat, resulting
the pan determines the amount of browning that
in a lighter, more delicate browning. Cakes and
will occur.
cookies require this type of pan.
●
Dark, rough or dull pans absorb heat resulting in a
●
Glass baking dishes also absorb heat. When baking
browner, crisper crust. Use this type for pies.
in glass baking dishes, the temperature may need to
be reduced by
Summary of Contents for JG5P34
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