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Idiomas disponibles
BAKING
(continued)
Preheating
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.
Preheat the oven if the recipe calls for it.
Preheat means bringing
the oven up to the specified
temperature
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.
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.
* Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature
may need to
be reduced
by 25°F.
* If you are using dark non-stick
pans, you may find
that you need to reduce the oven temperature
25°F.
to prevent
overbrowning.
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 1- to 1½-inch 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-looking
cookies. Cookies baked
in 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. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
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