Baking Pans
(continued)
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
●
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
●
Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
●
Glass baking dishes also absorb heat. When
in glass baking dishes, the temperature may need to
be reduced by 25°F.
●
If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F,
to prevent
Pan Placement
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
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.
Baking Guides
When using prepared baking mixes, follow package recipe or
instructions for the best baking results.
Cookies
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 ,
Aluminum Foil
Never entirely cover a shelf
with aluminum foil.
This will disturb the heat
circulation and result in
poor baking. A smaller
sheet of foil may be used
to catch a
by
light browning may occur.
placing it on a lower
Do not use a cookie sheet so large that it touches the
shelf several inches below
walls or the door of the oven. Never entirely cover a
the food.
shelf with a large cookie sheet. For best results, use
only one cookie sheet in the oven at a time.
Pies
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.
Cakes
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
and batter may
Check the recipe to make sure the pan
size used is the one recommended.
Don’t Peek
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.
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