When using prepared baking mixes, follow package recipe or
instructions for best baking results.
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 placing it
baked in a jelly roll
around) may have
darker edges and pale
or light browning may occur.
on a lower shelf several
inches below the food.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in
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.
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 undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Use the proper baking pan. The type of finish on
the pan determines the amount of browning that
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
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
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.
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 baking
in glass baking dishes, the temperature may need to
be reduced by