Baking
Pies
Cakes
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.
For best browning
when baking
several 8
²
or 9
²
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 25°F.
• If you are using dark non-stick pans, you may find that you need to reduce
the oven temperature 25°F. to prevent over-browning.
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.
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