Idiomas disponibles
Idiomas disponibles
Baking (continued)
Type of Food
Angel food cake
BiSCUitS or muffins
Cookies
or cupcakes
Shelf Position
A
BorC
BorC
Brownies
.....
Layer cakes
Bundt or pound Cakes
Pies or pie shells
Frozen pies
Casseroles
I
Roasting
B orC
BorC
AorB
BorC
A (on cookie sheet)
B orC ..................
BorR
Preheating
Preheat
the oven
if the recipe
calls for ito Preheat
means bringing
the oven up to the specified
tempera-
ture before
putting
the food in the oven.. 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
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,
o Glass baking dishes atso absorb
heat, When baking
in glass baking dishes, the temperature
may need to
be reduced
by 25°F (13°C)_
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
t-
to
t l/_-inch
(2.5-
to 4-cm)
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-look-
!ng cookies.
Cookies
baked
m a jelly
roll
pan
(short
sides all around)
may have
darker
edges
and pale or
light browning
may occur.
Do not use a cookie sheet so large that it touches
the
walls or the door of the oven.
For best results,
use onty 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
product&
A
cake baked
in a pan larger
than the recipe
recom-
mended
will usually be crisper,
thinner
and drier than
it should
be. If baked
in a pan smaller
than recom-
mended,
it may be undercooked
and batter may over-
flow. Check the recipe to make sure the pan size used
is the one recommended..
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 spillover
by
placing it on a lower shelf sev-
eral inches below the food.
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 cook-
ing allows
heat to escape
and makes
baking
times
longer. Your baking
results may also be affected.
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