Baking Pans
Use
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
browner, crisper crust. Use this type for pies.
. Shiny, bright and smooth pans reflect heat, resulting
in a
more de]
browning. Cakes and
cookies require this type of pan.
Glass baking dishes also
heat. When baking
in
dishes, the temperature may need to
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
to the front
or to the back of the
Pans should not touch each other
or the walls
the oven. Allow to 1
space between pans
as well as from the back
the oven. the door and
the sides. If you need use two shelves, stagger the
pans so one is not directly above
other.
Baking Guides
using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
produce better-looking cookies. Cookies baked
in a
roll pan (short sides
around) may have
darker
and pale or light browning may occur.
not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf
a large cookie sheet.
For best results, use only one cookie sheet in the oven
a time.
Pies
Cakes
For
results, bake pies dark, rough or dull pans
When baking cakes, warped or bent pans
cause
produce 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 pan larger than the recipe
for baking since the shiny foil pan reflects heat away
usually
crisper. thinner
from the
crust: the cookie sheet helps retain it.
drier than it should be. If baked in a
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.
Aluminum Foil
a shelf
aluminum foil.
This
disturb the heat circulation and result in
poor baking. A smaller sheet
be
catch a
by
it on a lower shelf
several inches
the food.
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