Baking Guides
Follow the recipe or the directions on the back of the box to get the 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 or light browning may occur.
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
For best results, do not bake pies in a shiny metal pan.
The heat is reflected and the bottom crust will be pale
and underdone. 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
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommended 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. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never cover a shelf entirely with a large cookie sheet
or aluminum foil. This will disturb the heat
circulation and result in poor baking. A smaller sheet
of foil may be used to catch a spillover by placing it
on a lower shelf several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do
DO NOT open the door to check until the
not open the door to look at your food. Most recipes
minimum time. Opening the oven door frequently
provide minimum and maximum baking times such as
during cooking allows heat to escape and makes
“bake 30-40 minutes.”
baking times longer. Your baking results may also
be affected.
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