aking Guides
When using prepared
mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides)
better-looking cookies. Cookies
in a
roll pan (short sides
may have
darker
and pale or light browning may occur.
Do
cookie sheet so
that it touches the
walls or
door
oven. Never entirely cover
shelf with a
sheet.
For best results during regular baking, usc only
one cookie sheet in the oven a time.
Also see the Multi-Shelf baking section.
Pies
Cakes
best results. bake pies in dark. rough or
When baking cakes, warped bent pans will cause
to produce browner. crisper crust. Frozen pies in
uneven baking results
poorly shaped products.
pans should be
on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
baking since the shiny foil pan reflects heat away
recommended
usually be crisper, thinner and
. rom the pie
the cookie sheet helps retain it.
drier than it should be. If baked in a pan smaller than
recommended, may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never cover shelf entirely with aluminum
This will disturb the
circulation and result in
poor baking. A smaller sheet of
-
foil may be used to
a
by placing it on a lower
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
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 cooking allows heat escape and makes
“bake
minutes.”
baking times longer. Your baking results may also
be affected.
