RCA LEB131, Use And Care Manual

Page: 15 / 32

15
Baking
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best results.
Pan Placement Cookies
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 placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1 to 1
1 ⁄
2
inch space between pans as well
as from the back of the oven, the door and the sides. If
you need to use two shelves, stagger the pans so one
is not directly above the other.
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 Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. 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. 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
recommends 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 Don’t Peek
Never entirely cover
a shelf 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. Set the 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 the door to check until the minimum
time. Opening the oven door frequently during cooking
allows heat to escape and makes baking times longer.
Your baking results may also be affected.