HINTS FOR SUCCESSFUL BAKING
OVEN RACKS: Arrange oven racks in the correct posi-
tions BEFORE the oven is turned on. If using only one
rack, position rack so
the
food is near the center of the
oven. If using both racks, allow 3 to 4 inches between
racks. The racks should be arranged so they divide the
oven in thirds,
PAN PLACEMENT: Allow 2 inches between utensils and
the oven walls. Utensils should not touch each other,
the oven walls or the oven window, on models so e-
quipped. When using both racks for cooking, stagger
the utensils so one is neither directly over another nor
touching each other or the oven walls.
Cooking results will be affected by the use of utensils
that are too large for the oven rack, misplacement of
utensils in the oven or placing too many utensils on an
oven rack. Incorrect placement of cooking utensils in
the oven will prevent proper oven air circulation which
affects cooking results and oven operation.
Never place pans directly on the oven bottom.
TIMINGS: Check the food after the minimum time
recommended in the recipe and continue checking at
intervals until the food is done.
Leave the oven door closed until the minimum baking
time given has elapsed, then check food. Do not be a
“peeping Tom”. Opening the door frequently during
cooking allows excessive heat to escape which wastes
fuel and affects baking results.
UTENSILS: To obtain good baking results, use bright
or light colored aluminum pans for cookies or biscuits
and dull or anodized aluminum pans for pies and breads.
Dark pans absorb heat and cause overbrowning.
Bake biscuits and cookies on a flat sheet or very shallow
pan. The bottom of an inverted pan may be used. If sheet
or utensil has sides, pale or light browning will occur.
For a crisp crust, use glass or dull, anodized aluminum
pie plates and bread pans.
When baking cakes in glass utensils, lower recom-
mended temperature by 25” F. and use the recommended
cooking time in the recipe. It is not necessary to lower
temperatures for baking pies or cooking casseroles in
glass utensils.
Use level pans. Warped ones result in uneven browning
and poorly shaped products.
Use the size pan recommended in the recipe. As a gene-
ral guide, cake pans should be filled only about two-
thirds full.
CORRECT USE OF ALUMINUM FOIL: Do not place
aluminum foil directly on the oven bottom. A piece of
foil that is slightly larger than the cooking utensil can
be placed on the rack directly below the one holding
the cooking utensil.
Do not completely cover an oven rack with foil. This
blocks air flow, affects cooking results and could be
a safety hazard.
Do not use aluminum foil directly under a cooking uten-
sil. Foil will reflect heat away from the utensil and will
cause pie crusts to be soggy on the bottom crust or have
pale browning on the top crust.
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