BAKING
(continued)
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
position
depends on the kind
of food and the
browning desired.
o
As a general rule, “
place most foods in the middle of the oven, on either
shelf position or C. See the chart for suggested shelf
positions. B will be used more than C.
I
I
Type of Food
Shelf Position
I
I
I
Angel food cake
A
I
I
I
Biscuits or muffins
B or C
I
Cookies or cupcakes
B or C
I
I
I
Brownies
B or C
Layer cakes
B or C
I
Bundt or pound cakes
A or B
pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
I
Casseroles
B or C
Roasting
A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat means
Preheating is necessary for good results when baking
bringing the oven up to the specified temperature
cakes, cookies, pastry and breads. For most casseroles
before putting the food in the oven. To preheat, set the
and roasts, preheating is not necessary. For ovens
oven at the correct temperature—selecting a higher
without a preheat indicator light or tone, preheat
temperature does not shorten preheat time.
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent heat
from escaping.
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 pan.
. Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature may
need to be reduced by
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls the
oven. Allow 1- to 1
space between pans as well
as from the back of the oven, the door and the sides.
you need to use two shelves, stagger the pans so
one is
directly above the other.
