
Baking Guides
When using
baking mixes,
package recipe or instructions
best baking results.
Cookies
When baking
cookies,
cookie
sheets
sides)
produce better-looking
cookies. Cookies
baked in jelly roll
pan (short
around) may have
darker
pale or
browning may
Do not use cookie
so
that it touches
or the door the oven.
Aluminum Foil
Never
entirely cover
shell’ w
a
inure
This
will disturb the heat
circulation
results
in poor baking. A
smal
to
a spi I lover
by
on a lower
several inches below the
For best results, use only one cookie sheet in
oven
time.
Pies
Cakes
For best results, bake pies in dark, rough or dull
When baking cakes, warped or bent pans will
pans to produce a browner, crisper crust. Frozen
uneven baking results
poorly shaped products.
pies in foil pans should be placed on an aluminum
A cake baked in a pan larger than the recipe
cookie sheet for baking since the shiny foil
recommends wi
be crisper, thinner and drier
heat
from the pie
the cookie sheet helps
than it should
baked
in
smaller
than
retain it.
it may be undercooked and batter may
recipe to make sure the pan size
is
recommended.
Baking Pans
Use the proper baking pan. The type finish on the
pan determines the amount browning that will occur.
●
Dark, rough or dull pans absorb heat resulting in
browner, crisper crust. Use this type
pies.
●
Shiny, bright
smooth pans reflect heat, resu
in lighter, more delicate browning. Cakes and
cookies require this type
pan.
●
Glass baking dishes also absorb heat. When baking
in
baking dishes, lower the temperature by
and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
Don’t Peek
Set
timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40” minutes.”
DO NOT open
door to check until the minimum
Opening the oven door frequently during
cooking
heat to escape and makes baking
times longer. Your linking results may also be
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