Several factors can affect bake times and browning. As cooking appliances get older, it is not uncommon for the oven temperature to shift. As a result, it is natural to gradually adapt cooking times, temperatures and habits to that change. Then, when baking in a new oven with proper temperature calibration, results may not be as expected.
An easy way to check if the range or wall oven is operating properly is to bake a standard box white cake mix. Following the package directions and baking times should provide a cake that is done and evenly browned.
Pan Selection and Placement.
Dark pans absorb heat that results in a browner, crispier crust. These types of pans are commonly used for pies and breads. It may be necessary to reduce the oven temperature 25° F. for good results if baking cakes, cookies, etc.
Shiny pans reflect heat which results in lighter, more delicate browning. Cakes and cookies require this type of pan.
Glass pans absorb heat slowly but hold it well. When glass pans are used for baking, lower the recommended temperature by 25° F. However, this is not required for pies and casseroles.
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