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For best baking results, follow these suggestions:  

Oven Shelves  

Arrange the oven  

shelf or shelves in  

the desired locations  

while the oven is  

cool. The correct  

shelf position  

depends on the kind  

of food and the  

browning desired.  

As a general rule,  

Type of Food  

Shelf Position  

A

Angel food cake  

Biscuits or  

B or C  

Cookies or cupcakes  

Brownies  

B or C  

B orC  

I

Layer cakes  

B or C  

place-most foods in the middle of the oven, on either  

the second or third shelf from the bottom. See the  

chart for suggested shelf positions.  

or pound cakes  

Pies or pie shells  

Frozen pies  

A or B  

B orC  

A (on cookie sheet)  

B or C  

Casseroles  

Roasting  

A or B  

Preheating  

Preheat the oven if the recipe calls for it. Preheat  

means bringing the oven up to the specified  

temperature before putting in the food. To preheat, set  

the oven at the correct temperature—selecting a  

higher temperature does not shorten preheat time.  

Preheating is necessary for good results when baking  

cakes, cookies, pastry and breads. For most casseroles  

and roasts, preheating is not necessary. For ovens  

without a preheat indicator light or tone, preheat 10  

minutes. After the oven is preheated place the food  

in the oven as quickly as possible to prevent heat  

from escaping.  

Baking Pans  

Pan Placement  

Use the proper baking pan. The type of finish on the  

pan determines the amount of browning that will occur.  

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.  

●

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.  

Pans should not touch each other or the walls of the  

oven. Allow 1 to 1 inch space between pans as well  

as from the back of the oven, the door and the sides. If  

you use two shelves, stagger the pans so one is not  

directly above the other.  

●

●

Tin and stainless steel may not heat evenly.  

Glass baking dishes also absorb heat. When baking  

in glass baking dishes, lower the temperature by  

2

5°F. and use the recommended cooking time in the  

recipe. This is not necessary when baking pies  

or casseroles.  

14  

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