(continued)
Pans
Pan Placement
Use the proper baking pan.
type of finish on the
pan determines the amount of browning that
occur.
●
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
Shiny, bright and smooth pans
heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
●
Glass baking dishes absorb heat. When baking in
glass baking dishes, the temperature may
to be
by
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 oven.
Pans should not touch each other or the walls of the
oven.
1-to 1%-inch space between pans as well
as from the back of the oven, the door and the sides.
If you
to use two shelves, stagger the pans so
one is not
above
other.
When using
baking mixes,
package recipe or instructions
for the best baking results.
When
cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides around) may have
darker edges and
or light browning may occur.
Do not use a cookie
so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie
For best results, use only one cookie sheet in the oven
at time.
For best results, bake pies in dark, rough or dull pans
When baking cakes,
or bent pans will cause
to produce a browner, crisper crust.
pies in foil
uneven baking results and poorly
products.
pans should be placed on an
cookie sheet
A cake baked in a pan larger than the recipe
for
since the shiny foil pan reflects heat away
recommends will usually be crisper, thinner and drier
from the pie crust; the cookie
helps retain it.
than it should be. If baked in a pan smaller than
it may be undercooked and batter may
Check the recipe to make sure the pan size
used is the one recommended.
Never entirely cover a shelf with aluminum foil.
will disturb the heat circulation and result in
poor baking. A
sheet of foil maybe used
to catch a
by placing it on a lower shelf
several inches below the food.
16
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