Pans
Pan Placement
Use the proper baking pan. The type of finish on
For even cooking and proper browning, there must be
the pan determines the amount of browning that
enough room for air circulation in the oven. Baking
will occur.
results will be better if baking pans are centered as
●
Dark, rough
or
dull pans absorb heat resulting in a
much as possible rather than being placed to the front
browner, crisper crust. Use this type for pies.
or to the back of the oven.
Shiny, bright and smooth pans reflect heat, resulting
Pans should not touch each other or the walls of the
in a lighter, more delicate browning. Cakes and
oven. Allow 1- to 1
space between pans as well
cookies require this type of pan.
as from the back of the oven, the door and the sides.
If you use two shelves, stagger the pans so one is not
●
Glass baking dishes absorb heat. When baking in
directly above the other.
glass baking dishes, the temperature may need to be
reduced by
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies,
cookie sheets (without
sides) produce better-looking cookies. Cookies baked
n 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. Never entirely cover
a shelf with a
cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, bake pies in dark, rough or dull pans
When baking cakes, warped or bent pans will cause
to produce a 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 a pan larger than the recipe
for baking since the shiny foil pan reflects heat away
recommends will usually be crisper, thinner and drier
from. the pie crust; the cookie sheet helps retain it.
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.
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Summary of Contents for JSP38
Page 6: ...FEATURES OF YOUR RANGE Models JSP38 JSP39 JSP40 6...
Page 37: ...NOTES 37...
Page 38: ...NOTES 38...
