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GENERAL BAKING TIPS
· Use tested recipes from dependable cookbooks and follow directions
carefully. It is important to use fresh ingredients, measure accurately,
mix as instructed and use the recommended pan size.
· The correct rack position to use depends on the kind of food and the
browning desired. The bottom rack position is referred to as number 1 and
the top, number 4. For single rack baking use ff2 or #3. Two-rack baking
requires the use of either rack positions 1 and 3 or 2 and 4.
Pan placement should not interfere with airflow. Allow two inches from
oven sides and other pans--they should not touch the oven walls or each
other. When baking on two racks, the utensils should be staggered so one
is not directly above the other.
· The utensil finish determines the amount of browning that will occur.
Dark, dull or rough utensils absorb heat which results in a browner,
crispier crust. These types of utensils are commonly used for pies and
breads. Shiny, smooth pans reflect heat which results in lighter, more
delicate browning. Cakes and cookies require this type of utensil.
Glass utensils absorb heat slowly, but hold it well. When glass utensils
are used for baking, the recommended baking temperature should be lowered
by 25 F. and continue to use the cooking time stated in the recipe. This
adjustment is not required when baking pies or casseroles in glass
utensils.
· Preheating is necessary for good results on baked goods such as breads,
cookies and biscuits. It is not necessary for casseroles, meat or other
long term oven baking. To preheat, we recommend setting the oven to the
recommended baking temperature, not higher. For ovens without an indicator
light allow 1O~15 minutes for preheating.
· The use of aluminum foil in the oven can also affect results. It should
NOT be placed on the bottom of the oven, completely cover an oven rack or
be used on the same rack as the cooking utensil because it will block the
air flow and transfer of heat to the food. If foil is needed to catch
spillovers from pies and casseroles, it is acceptable to place a piece
that is slightly larger than the cooking utensil on the rack directly
below the rack with the food.
· Most recipes provide minimum and maximum baking times such as
"bake 35 to 45 minutes." It is important NOT to open the oven
door to check on foods until the minimum time has elapsed. When checking
on foods in the oven, it is better to look through the oven window rather
than opening the door. "Oven peeking" drops the temperature
approximately 25 to 300 F. each time. This not only wastes energy, but can
increase baking times.
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