17
Baking
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 20.3 cm or
22.9 cm (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 baking dishes, the temperature may need to
be reduced by 12°C. (25°F.).
Don’t Peek
Set the timer 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 frequently during
cooking allows heat to escape and makes baking
times longer. Your baking results may also be affected.
