SECRETS TO BETTER BAKING

Pan dark or heavy (use shiny cooky sheet) Pan too deep or too large

Temperature too low Too much flour Pan too deep (invert pan or use cooky sheet)

Oven too full; shuts off proper circulation of heat Wrong type of pans used. Granite or heavy black pans will cause this. Pans placed too close to oven bottom

Pans placed too close together Too much dough in pan

Too little leavening Batter overbeaten Pan too large Temperature too high Ingredients not at room temperature

Too much flour Temperature too high

Batter undermixed Too little leavening Too much liquid Temperature too low Egg yolks underbeaten

Too much shortening, liquid or sugar Too much leavening Insufficient or too slow baking Pan too small

Not enough shortening Overmixing after adding flour All-purpose flour used

Pans not staggered in oven Batter uneven in pan Warped pans Range not level Pans touching sides of oven or each other

Pan greased Too much sugar Insufficient baking

Oven too full Oven too hot Pans too close to sides of oven

Oven too hot Too thick batter (If cake flour not used, decrease quantity about ¼ to ½ C. or increase liquid ¼ C.)

Cookie sheet set too high in oven Uneven heat distribution in oven. See that vent is unobstructed

Cookie sheet set on too low a rack in oven Cookie sheet too wide or too long for oven Uneven distribution of heat in oven

Pastry stretched in pan Too much water Pastry not pricked enough

Temperature too low at start of baking Filling too juicy A glass pan or old dull or dark pan will give a browner, crisper undercrust Avoid shiny tin or glossy aluminum pans for pies Do not reduce temperature 25 degrees for pie when using oven glass, as you do when baking a cake Chill unbaked crust before adding filling for custard or pumpkin pies

Temperature too high Pans touching each other or oven wall Edge of crust too thin Granite or black metal pan may cause scorching

Oven not hot enough Oven too full cutting off circulation of air Brush top with milk or cream

Shiny tin or aluminum pan may cause this problem Filling too thin—soaking bottom pastry Temperature too low