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Oven Cooking
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Pivva;s tol!ob recipe :aretcllly
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hleasure ingredients properly
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i se proper pan
placv:r!ierlt
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Flace pans on the obl.zn racks with 1 -l/2 - 2” of air space
on ali sides of each pan
Avoid overcrowding the oven.
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F aris too close to each other, to oven walls or lo the oven
bottom, block the free movement of air. Improper air
movement causes uj\even browning and cooking.
2 cake layers
4 cake layers
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Let the oven preheat thoroughly before cooking baked
products. Allow 10 - 15 minutes preheat time.
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Avoid opening the door too often to check the food
during baking as heat will be lost. This may result in poor
baking results.
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Cakes, cookies, muffins, and quick breads should be
baked in shiny pans - to reflect the heat - because
they should have a light golden crust. Yeast breads and
pie crusts should be baked in glass or dull (non-shiny)
pans -to absorb the heat-because they should have
a brown, crisp crust.
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Oven temperatures should be reduced 25 degrees
below recommended temperatures if you use dark pans
or oven proof glass.
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There may be some odor when the oven is first used.
This is caused by the heating of new parts and insula-
tion.
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Do not cover the oven bottom or an entire oven rack with
foil. The foil can block normal heat flow, cause cooking
failures, and damage the oven interior.
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Most baking should be done on the second shelf position
from the bottom. When baking several items, use two
shelves placed on the second and fourth rack positions
fromthebottomoftheoven. Staggerpanssothatnopan
is directly above another
Bake angel food cakes on the
frrst shelf position from the bottom of the oven.
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