Ge JGRS06BEJBB Manuel d'utilisateur télécharger pdf (Page 14)

14

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 rack with a large cookie

sheet.

For best results during baking, use only one

cookie sheet in the oven at a time.

Using the baking feature.

Baking Pans Pan Placement

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 over-browning.

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 1

1

ø2-inch space between

pans as well as from the back of the oven,

the door and the sides. If you need to use two

racks, stagger the pans so one is not directly

above the other.

Pies Cakes

For best results, bake pies in dark, rough or

dull pans to produce a browner, crisper crust.

Frozen pies in foil pans should be placed on an

aluminum cookie sheet for baking since the

shiny foil pan reflects heat away from the pie

crust; the cookie sheet helps retain it.

When baking cakes, warped or bent pans will

cause uneven baking results and poorly shaped

products. A cake baked in a pan larger than

the recipe recommends will usually be crisper,

thinner and drier than it should be. If baked in

a pan smaller than recommended, it may be

undercooked and batter may overflow. Check

the recipe to make sure the pan size used is the

one recommended.

Peeking

Set the timer for the estimated cooking time

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 time. Opening the oven door

frequently during cooking allows heat to

escape and makes baking times longer. Your

baking results may also be affected.

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