Sears 72671 - Manual (Page 16)

Baking
(continued)
Cooides
When baking cookies,
fiat cookie sheets
(without sides) produce
bcttcr-looldng cookies.
Cookies baked in a jelly
roll pan (short sides ail
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 only one cookie sheet in the oven
at a rime.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans shoxild be placed on an aluminum cookie sheet
for baidne since the shiny foil pan reflects heat away
from the pie crust; the coolde sheet helps retain it.
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 several
inches below the food.
Don’t Peek
Set the rimer for the estimated cooldng tíme 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
tíme. Opening the oven door frequently during
cooking allows heat to escape and makes baldng times
longer. Your baking results may also be affected.
Cakes
When baking cakes, warped or bent pans will cause
uneven baldng results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommended will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and barter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
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