*  Exported from  MasterCook  *
                                Baking Tips
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 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
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 1. Always read through the entire recipe
 2. Start with ingredients at room temperature
 3. Always bake bars, squares and cookies in the centre of the oven on the middl
 e rack. If baking more than one pan at a time place them at different angles on
  different racks to allow maximum circulation of heat. Alternate their placemen
 t on the racks half way through the baking time.
 4. the best pans are aluminum or metal oans that are light in color. Dark pans 
 will cause the base or bar to bake and brown more quickly.
 5. If using glass dishes, reduce oven temperature by 25 degrees and slightly de
 crease the baking time.
 6. Use only the size of pan called for. The difference between and 8 inch (2 L)
  square pan and a 9 inch (2.5 L) square pan can mean the difference between a m
 oist chewy bar and an underbaked heavy failure.
 7. Check baked goods at the earliest time indicated. Overbaking will dry out ba
 rs and squares.
 8. If making a sticky or fluffy batter or base, we your hand or spatula with wa
 ter before patting or spreading the batter in the pan.
 9. Let most bars cool completely before cutting. There are exceptions, however.
  Bars with a sticky filling need to have a knife run around the edge or the pan
  after being removed from the oven to prevent sticking.
 10. Score chocolate topped bars as soon as the topping is applied to prevent th
 e chocolate from cracking later.
 11. Use metal or plastic dry measures for measuring dry ingredients and glass w
 et measures for measuring liquid ingredients.
 12. All purpose flour do not need to be sifted. However when a recipe calls for
  cake and pastry flour, the flour should be sifted and then measured.
 13. Store nuts in the freezer to retain their freshness.
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