To enswe good baking results, LISC PI-cqxr baking pan. the Cake. meat loaves. quick breads. pies or yeast bl-cads bake be\t in mediumweight aluminum or glass pans. When axing glas\ pans. reduce the oven temperature by 35°F. Cook~ej. biscuits or cream puffs bake best on medium-wright aluminum sh2ets with no side< OI- verv low sides. Baking pans should allow I-oom for air circulation on all hidss. For large pans. such ;I\ cookie sheets, allow two to four inche\. For small pans. such a\ cake or muffin pans. allow two inches on all sides. Darkened pan\ XC not suitable. Tin-coated. atainlesb (tee1and warped or dented pans do not heat evenly and cau~ uneven baking. Be sure to use the pan size recommended in th2 recipe. A batter baked m a pan larger than the recipe recommends will usually be crispier- than it should beif baked in a pan smaller than recommended. it may overflow. When using pans of ~~nusualshape. fill to the top with wntcr. m2asur2 the water and use l/3 that amount of batter. 1
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DO NOT LOCK the oven door at any time except when preparing the oven for a self-cleaning cycle.
1. Always follow recipe or package instructions. Use the recommended pan size. Cooking times may vary in high-altitude areas. 3. Baking results will be better if pans are centered on the rack a< much as possible. Be sure pans do not touch each other. the door. sides or back of the ovt�n. Allo\\ t\vo to four inches of space around each pan for air circulatioll. 3. Do not place large cookie sheets or pans on the bottom rack. Doing so will block air circulation and may cause the oven to heat improperly. 3. When two cakes or pies are baked at the same time, place both pans on the same rack. using the second rack position from the bottom. When four cakes or pies are baked at the same time, place two pans on each rack. using the second and fourth rack positions t�~-om bottom. Stagger the pans the so one is not directly under or over the oth2r. 5. Set the timer for the shortest time recommended in the recipe. Check food. If it is not done. allow more time. 6. I)o not open the door while baking since the oven temperature drops whenever the door is opened. This could cause poor results and lenghen baking times. Check on foods by glancing through the window in the uven door (some models) and turning on the oven light. 7. A cake is done when the surface springs back after lightly touching or when ;I toothpick inserted in the cake comes out clean. There should be little. if any. shrinkage from the edge of the pan. 8. After removing from the oven. allow the cake to cool on a rach for 10 to 15 minutes. Then remove the cake from the pan. This cooling helps to pre\Jent cracking or tearing. A cake should not be frosted (unless oth2rwise stated in the recipe) until it has cooled.
