BAKING
Preheating
Preheating is necessary for good results when baking
cakes,
pastry and breads. For most casseroles
and
preheating is not necessary. For ovens
preheat indicator I
or tone, preheat
minutes. After the oven preheated,
the
food in the oven as quickly as possible to prevent heat
Preheat the oven the recipe calls for
means bringing the oven up to the
before putting the food in
oven.
preheat,
oven at the correct
a higher
does
shorten preheat time.
escaping.
Baking Pans
Use
proper baking pan. The type finish on the
pan
the
of browning
will
Dark, rough or
1 I pans absorb
heat resulting i n
crisper
Use this type for pies.
●
i ny, bright and smooth
pans reflect heat, resulting
in I
rnor-e
browning. Cakes
require this type pan.
. Glass
dishes also absorb heat. When baking i n
baking
lower
the temperature
●
I f you are using dark non-stick pans, you
may
you need to reduce the oven temperature
to pr-event
Pan
Placement
For
proper browning, there
room for air ci
in the
i
results wi II be better
-
if baking pans are
as
as possible rather than being
I he
or to the back of the
Pans
not touch
other or the walls
Allow I to 1 inch space
pans as well
from the
back of the oven.
the door and the sides.
If you need to use two shelves , stagger
pans
that one is not directly
the other-.
Baking Guides
When
prepared baking mixes,
package recipe or
for the best baking results.
Cookies
cookie
sides
cookies.
baked in
I pan (short
sides all
)
or I i
Aluminum Foil
cover
she! with
i nu m foi
I I
the
i n
Is or the door the oven. Never entirely cover a
f with a cookie sheet.
For best
use
one
sheet in the
at a me.
browning may occur
not use a cookie sheet so large
it
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