Baking techniques

It is important to follow exactly the directions in a recipe for baking foods. For example, some directions say to only grease the bottom of a pan. In the case of a quick bread loaf, greased pan sides cause the bread to “slip” down the pan as it is baking and result in a product that is not as high as it should be.

“Grease” a pan
Use a small piece of waxed paper or cover your fingers with a plastic sandwich bag to dip into shortening. Do not use reduced calorie margarine or other soft spread margarine. Spread the fat evenly over the bottom, sides, and corners of the pan. Other ways to grease a pan include:

“Grease and flour” a pan

  1. First, grease the pan.
  2. Then, place approximately one tablespoon of flour in the pan. (For a chocolate cake, use a little cocoa powder instead of flour so the sides of the baked cake are not white.)
  3. Shake the pan, tilting it back and forth, until it is coated with the flour.
  4. Dump out and discard any flour that does not stick.

Selecting Baking Pans
Baking results are affected by the baking pan used. Most recipes recommend which type of pan and which size to use. A pan should not be more than two-thirds full. To determine the pan size if it is not marked, measure from one top inside edge to the opposite inside edge.

Dark pans and glass pans absorb heat (catch and hold heat), so foods cook faster. If you use a glass pan for a recipe that calls for a metal pan, reduce the baking temperature by 25°F. Food tends to brown more quickly in these types of pans. Shiny pans do not have this problem because they deflect heat away.

This size pan May result in a baked product that is:
Oversized
  • Too thin.
  • Dried out if baking time is not adjusted.
  • Burnt.
Too small
  • Overflowing in the oven.

 

Baking Tips

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