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Description
- A flat, rigid, metal sheet, made of aluminum used for baking cookies and biscuits.
- Insulated baking sheets sandwich air between two metal layers, protecting from overbrowning of the baked product. Generally, baking time needs to be increased if using insulated baking sheets.
- Common sizes for baking sheets are:
17x14-inch
12x15-inch
Substitutions
- Turn a jelly-roll pan (15 x 10 x 1-inch pan) upside-down and use it in place of a baking sheet.
Tips
- We recommend shiny aluminum baking sheets without sides for best results.
- Allow baking sheet to cool completely before reusing.
- Bake only one sheet of cookies at a time on the middle rack in the center of the oven.
- Baked products will brown more quickly on dark-colored baking sheets, because they absorb more heat than shiny baking sheets.
- Line baking sheet with parchment paper. The paper will withstand high temperatures without discoloring or scorching. The baking sheet is also easier to clean. After baking cookies on parchment, you can slide the sheet of parchment with the baked cookies onto the rack for cooling.
- Follow recipe directions for greasing or spraying the baking sheet with no stick cooking spray.
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