BAKING
best baking results,
these suggestions:
Oven Shelves
Arrange the oven
shelf or shelves
in the desired
locations while
the oven is cool.
The correct
position depends
on the kind of
the
browning desired.
As general rule,
most
in the middle
the oven, on either the second or third shelf from the
bottom. See the chart
suggested shelf positions.
of Food
Shelf Position
Angel food
A
Biscuits or muffins
B
I
Cookies
B
I
Brownies
B or C
Layer
B or C
or
A or B
Pies or pie shells
B or C
Frozen pies
A
sheet)
B or C
I
A or B
Preheating
Preheat the oven
it.
means bringing
the
up to
specified
.
cookies, pastry and
casseroles
temperature
patting in
To
set
i is not necessary,
ovens
correct
a
without a preheat indicator
or tone. preheat I ()
higher temperature
not shorten preheat
m
A
is preheated
in the
quickly as
to
from
Baking Pans
the proper
pan. The
finish on the
pan determines the amount of browning
will
●
Dark, rough or
pans absorb
resulting i n a
browner, crisper crust. Use this type for pies.
●
Shiny, bright
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 baking
in glass baking dishes, lower the temperature by
use the recommended cooking time in
the recipe. This is not necessary when
pies or
casseroles.
Pan Placement
proper browning. there must be
room for
circulation in
results will be better i baking pans
centered
much as possible rather
being placed to the
or to the back
oven.
Pans
not touch each other or the walls
the
oven. Allow I to inch space between pans well
from the
the oven. the door and the sides.
you use two shelves, stagger the pans so one is not
directly above the other.
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