(continued)
using prepared baking mixes, follow package recipe or instructions
for the best baking results.
cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies
in a jelly roll pan (short sides
around) may have
darker edges and
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 large cookie sheet.
For best results, use
1 cookie sheet in the oven
at a time.
Cakes
For best results, bake pies in dark, rough or dull pans
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
it.
than it should be. baked in a pan smaller than
recommended, it maybe undercooked and batter may
Check the recipe to make sure the pan size
used is the one recommended.
Never entirely cover a shelf with
foil.
This will disturb the heat circulation and result in poor
baking. A smaller sheet of foil maybe used to catch a
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
during
allows heat to escape and makes
as “bake 30-40 minutes.”
baking times longer. Your baking results may
be affected.
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