→ How to bake in an aluminum pan. How to choose high-quality baking dishes? Simple rules for proper use

How to bake in an aluminum pan. How to choose high-quality baking dishes? Simple rules for proper use

High-quality containers meet basic operating requirements: withstand high temperatures, provide good thermal conductivity, have non-stick properties and good wear-resistant characteristics, are practical and durable.

Types and characteristics of baking dishes

Baking containers differ in shape, diameter, volume, purpose and material.

Main types

Baking dishes come in the following types:

  • round;
  • rectangular;
  • square;
  • oval;
  • triangular;
  • multifaceted;
  • curly (heart, star, drop, animal or fruit figures).

In addition, they are available in a one-piece or removable design. The latter consists of a removable bottom with a smooth or textured surface and sides. Molds of this type are used for preparing confectionery products from shortbread and biscuit dough.

The types of shapes in demand are round, wavy, curly, detachable, for cupcakes (with a recess), Easter and Easter cakes, mini-cakes.

  1. Round products used for making cakes from any type of dough. When choosing round dishes, it is important to pay attention to the height of the sides: for pizza and pies it is 2 cm, for cakes and bread – up to 7 cm.
  2. Wavy products are intended for baking baked goods and cakes, and the original sides give the finished dish an attractive appearance.
  3. Figured containers used to prepare custom desserts in the shape of flowers, hearts and other objects.
  4. Split dishes designed for preparing cakes and biscuits. It consists of two parts - a removable bottom and a side wall, connected using a special clamp.
  5. Cake containers, Easter and Easter cakes are presented with a special design that speeds up the cooking process homemade baked goods.
  6. Mini molds for tartlets, cupcakes and muffins differ in configuration and volume. They are suitable for preparing desserts of varying complexity.

For each type of dish, there are molds with different diameters and heights of sides. The diameter of the container determines the number of servings that are prepared at one time.

  • Small: diameter 11-18 cm;
  • Medium: diameter 20-26 cm;
  • Large: diameter 26-33 cm.

This characteristic is important for all types of cookware. A large baking dish is designed for preparing large quantities of servings and vice versa. Thus, a container with a volume of 3-4 liters will allow you to prepare a dish designed for a family of 3 people.

Classification:

  • small: 0.25-1.2 l;
  • medium: 1.4-2.2 l;
  • more than average: 2.3-3.1 l;
  • large: 3.5-5 l.

Baking utensils are intended for cooking:

  • gingerbread;
  • tartlets;
  • bread and rolls;
  • cupcakes, muffins and eclairs;
  • Easter;
  • cookies;
  • pies;
  • cakes;
  • puddings;
  • casseroles;
  • rolls;
  • souffle.

Classification by material

Most modern baking dishes are made of stainless steel. They are durable, practical and wear-resistant. Thanks to the thin sides of the steel pan, baked goods cook faster even at low temperatures.

The heating rate depends on the type of metal used to make the mold. Containers made of light stainless steel heat up more slowly than those made of dark steel.

Steel molds have different types of internal coating - tin, aluminum and Teflon.

Important! Only metal molds have a removable design. In such containers, the sides can be of different thicknesses - thin (2 mm) and thick (1 cm).

High-quality steel products have a reliable design, properly sealed seams, and are resistant to deformation and mechanical damage.

A practical and durable material that is popular with consumers. Cast iron containers are used for preparing homemade baked goods, desserts, and for roasting meat, fish and vegetables.

They have a reinforced bottom and thick walls for even heating of food. Cast iron cookware prevents burnt bottoms and soggy middles.

They are characterized by good thermal conductivity and fast heating, which leads to faster baking. Aluminum containers are intended for preparing cookies, cake layers, muffins, muffins, tartlets and pizzas.

When using the mold, it is necessary to adhere to the exact cooking time. This will prevent the food from burning or undercooking.

In terms of thermal conductivity characteristics, ceramic cookware is not inferior to cast iron products. Slow and even heating ensures quality cooking.

Ceramic baking dishes are universal, they are intended for use in ovens and. Ceramic containers have thick, finely porous walls for proper heat distribution.

This ensures that food simmers slowly and retains nutrients.

The Teflon coating can withstand high temperatures, so it is convenient to cook dishes in such containers that require a cooking temperature of over 200 degrees.

To ensure long service life for Teflon containers, it is recommended to use wooden or silicone spatulas and spoons for them. The inner coating of Teflon cookware is made of aluminum or stainless steel.

For those who rarely cook confectionery, the best option would be paper disposable baking dishes. They are made of multilayer parchment, paper or cardboard and are resistant to high temperatures.

Products are presented in blocks of 36, 24, 12, 6 pieces on a single monolithic base or separate stands.

This type of baking dish is made of heat-resistant tempered glass that is resistant to low and high temperatures, microwaves and abrasives. The material is able to retain heat, so dishes in such dishes cool down gradually.

Glassware is used for preparing charlottes, pies and casseroles from vegetables, fish and meat. Glass is safe for use in gas and microwave ovens.

The material is able to withstand a temperature range from -41 to +230 degrees, so such containers are intended for baking and freezing foods. They do not require constant lubrication.

To get the finished dish, you need to carefully turn the sides of the container inside out. Silicone containers of different diameters and colors are intended for preparing homemade baked goods and confectionery products.

pros

  • Stainless steel is resistant to the aggressive effects of acid-base compounds.
  • The surface can be polished or matte.
  • The material is hygienic and safe for use at high temperatures.
  • Ease of daily care and use.
  • Affordable price.
  • Slow and even heating.
  • Durability, practicality and wear resistance of the material.
  • Resistance to mechanical damage, corrosion and the negative effects of detergents.
  • Affordable price.

  • Fast cooking.
  • High thermal conductivity.
  • Low cost.
  • Light weight.
  • Practicality.
  • Attractive appearance.
  • Preservation of useful microelements and vitamins when preparing various dishes.
  • Slow and uniform heating of the surface, retaining heat for a long period.
  • Environmentally friendly and completely safe to use.

  • Attractive appearance.
  • The presence of a protective non-stick layer that prevents food from sticking and burning during the cooking process.
  • Good thermal conductivity characteristics.
  • Practical and easy to use, do not require special care.
  • Retains heat well.
  • High temperature resistance.
  • Low cost.

  • Safety and environmental friendliness of the material.
  • Possibility of observing the cooking process through glass sides.
  • When heated, no harmful substances are released.
  • Retains heat for a long period of time.
  • Attractive appearance.
  • Easy to use and maintain.
  • Durability, practicality and safety.
  • Resistant to deformation and corrosion.
  • Good ability to keep the shape of the finished dish when cooling.
  • Resistance to temperature changes.
  • Prevents food from burning when cooking.
  • Low cost.

Minuses

  • Food may burn during cooking. Models with an internal non-stick coating will help get rid of this problem;
  • Cannot be used in microwave oven.
  • Large weight of products.
  • Unpresentable appearance.

  • Susceptibility to mechanical damage.
  • Short life and low wear resistance.
  • Considerable weight.
  • High moisture absorption.
  • Susceptibility to mechanical damage, chipping, cracking and the negative effects of abrasive cleaning agents.
  • Fragility.
  • Susceptibility to open flame. It is not recommended to place such products on an electric or gas burner to avoid damaging the glaze.
  • High price.

  • Susceptibility to mechanical damage and abrasive detergents.
  • Fear of sudden temperature changes. It is not recommended to pour hot Teflon coating cold water.
  • High price.
  • Short-lived.
  • Requires additional lubrication.

  • They require special care.
  • Susceptibility to sudden temperature changes and mechanical damage.
  • High price.
  • Susceptibility to open fire, piercing objects, abrasive substances.
  • Use at temperatures above 240 degrees is not recommended.
  • Doesn't hold its shape well when heated.

When choosing baking utensils, you need to consider the following points:

  • container shape;
  • maximum operating cooking temperature;
  • product care requirements.

For original and holiday dishes Additionally, it is worth purchasing a shaped container.

It is important to pay attention to the maximum operating temperature. Glass and Teflon utensils are used at temperatures up to 200 degrees, metal and ceramic - up to 280, and silicone - up to 230.

  • A goose pan is suitable for roasting meat, poultry and fish.
  • Vegetables and fruits can be prepared in glass and ceramic containers.
  • For pies, casseroles and charlottes, a Teflon and metal base is intended.
  • Bakery products bake well in a metal pan.

The best options for daily use are silicone, ceramic, cast iron and metal containers. They are practical, easy to use and maintain, and are suitable for preparing homemade dishes of varying complexity.

Products made from such materials are absolutely safe for humans, do not emit aggressive substances or carcinogens when heated, and do not change the taste characteristics of ready-made dishes.

In terms of design features, solid containers are the most reliable. They are more durable and practical to use compared to products consisting of several removable elements.

How to use baking dishes

Any baking dish is subject to strong heat during use. Therefore, it is important to follow simple safety rules to avoid possible problems.

  • Metal products cannot be used in microwave ovens. To care for stainless steel molds, mild detergents and special sponges are used.
  • Aluminum molds are intended for cooking in ovens only. Mild soap solutions or soda are used as care products.
  • Teflon with non-stick coating. To care for such containers, mild household chemicals without abrasives are used. It is better to replace hard brushes and metal scrapers with soft, moisture-absorbing sponges.

  • Silicone. Before use, such molds should be thoroughly greased with oil. Silicone products are intended for use in ovens and microwaves. They are not suitable for cooking on electric or electric stoves.

To care for silicone, use a neutral detergent or soap solution applied with a sponge. To avoid damaging the silicone, it is not recommended to cut or pierce baked goods with sharp objects.

  • Glass containers are designed for preparing dishes in the oven and microwave, for storing food in freezer. Glass does not tolerate sudden temperature changes, so a hot mold can only be rinsed with warm water.
  • For care, soap solutions, soft sponges and brushes are used.

  • Ceramic. This type of cookware is suitable for cooking in ovens. It is resistant to high temperatures, but sensitive to mechanical damage. Care consists of washing with neutral household chemicals using soft sponges.
  • Paper. They are disposable tableware, so they do not require maintenance. Before use, it is recommended to thoroughly lubricate the inner surface with oil. After cooking is completed, the mold is cut and disposed of to remove the finished product.

Bakeware Manufacturers

A Russian plant producing metal utensils of varying complexity and purpose. The company presents reliable high-quality aluminum cookware - frying pans, pots and baking dishes with non-stick ceramic coating.

Pyrex

A leading European brand that produces luxury tableware made from heat-resistant glass. The Pyrex brand includes kitchen accessories, cookware made of ceramic, glass, metal and silicone for baking, cooking on the stove and freezing.

A Chinese-Italian brand that represents practical cookware made of stainless steel and heat-resistant glass. The products are hygienic, safe and practical to use.

New to the collection are products with a reliable non-stick ceramic coating that can withstand high temperatures. The product line also includes convenient silicone molds for baking in ovens.

The German manufacturer of modern tableware and kitchen accessories offers stylish collections made from reliable and durable materials.

The company presents utensils for cooking on gas and electric stoves, baking dishes made of wear-resistant carbon steel and silicone of various configurations and sizes.

An international brand that offers modern tableware, products and kitchen accessories made from safe and environmentally friendly materials. The product line includes baking dishes made of silicone and carbon steel with non-stick coating.

Tefal

A European brand that specializes in the production of household appliances and kitchen accessories. The company offers non-stick cookware for cooking on the stove and in the oven.

A special place in the production line is occupied by baking dishes - made of silicone, ceramics, carbon steel with non-stick and ceramic coating.

The trademark belongs to the Bergner company, which specializes in the production of luxury tableware, kitchen accessories, household appliances and household goods. The company presents a range of baking and casserole dishes made of heat-resistant ceramics and carbon steel.


Whether our baked goods will rise in the oven depends not only on the products, but also on the form in which we bake.

If you use a dish that is too low, the dough will leak out; if the baking sheet is of poor quality, the desserts will not be baked and will stick.

Metal plus coating

Many people use non-stick cookware. But experts believe that you still shouldn’t ignore the lubricant and sprinkling of such utensils - with them the dough will come off the walls even better.

To make the sprayed mold last longer, do not scratch it with a spoon or spatula, do not pour cold water on it after the oven, and before use, read the information about what temperature it can withstand - there are coatings that are not afraid of heat of +230º, and there are those that begin to deform already at +130º. The filling of non-stick cookware can be either steel or aluminum.

In the latter case, the molds are very light and instantly conduct heat, so make sure that the baked goods do not burn on the bottom.

Soft silicone

A new unique material for baking – silicone. It has many advantages. Withstands temperatures from -40º to +230º, so it can be used not only for baking, but also for freezing. The mold needs to be greased only once - before the first use, and then immediately pour the dough into the bowl and do not be afraid that it will stick.

To get the finished dish, you just need to turn the silicone inside out. Unlike other materials, it does not break, does not rust, does not react with acids, is pleasant to the touch and beautiful. But! Soft silicone does not hold its shape well, so you must first place the dish on a wire rack or baking sheet, then fill it with dough, and only then put it in the oven.

And don’t try to take out the finished baked goods quickly - they need to cool down first. To ensure that the silicone mold serves you for a long time, do not cut baked goods in it and do not wash it with brushes or products containing abrasives.

What forms are there?

This is the most popular form for baking cakes - it turns out with perfectly smooth edges, so it can be cut into any number of identical layers. When choosing round dishes, pay attention to the height of the sides - for a cake you need at least 5-6 cm, for pizza 1-2 cm is enough.

For a cupcake with a hole

Mini molds

Separate molds are provided for baking.

Detachable

If you can't get it out ready-made cake from a tall dish, buy a split pan - after baking, simply open the lock on the side wall, and it will “fall apart” into two parts.

However, there are other options for devices to make the work of housewives easier - insertable bottoms, circular knives, etc.

Fragrant, tasty-smelling lush cupcakes are a decoration for any table. They cook quickly and are ideal if you need to bake something quickly before guests arrive. Muffins are also a very popular product in confectionery stores: both adults and children love them. Before you start making cupcakes, you need to determine which one will be used. baking dish. There are several options, and each has its own characteristics and disadvantages.

There are devices for cupcakes made from the following materials:

  • ceramics;

  • aluminium foil.

Today we will talk about using disposable aluminum foil baking pans muffins Let's look at the main advantages of such forms over other materials.

Why choose disposable foil containers?

The main advantage is convenience and environmental friendliness. This material is easy to use and absolutely harmless to human health. Disposable cupcake pan It does not withstand temperature changes well, unlike ceramics, which means you don’t have to worry that the delicacy will burn. The foil is protected from charring and cracking, which is often susceptible to paper disposable baking dishes.

When using metal or Teflon molds, they must be pre-lubricated with oil to avoid burning; an aluminum mold will perfectly cope with the task even without oil, which will significantly save time and money.

There are other important advantages that only increase the feasibility of using disposable cupcake pans. Among them:

    No toxins are released;

    Absolute sterility;

    Durability (unlike glass forms, which are easy to break);

    Low weight and minimum space required;

    Eliminates the need for constant washing aluminum foil baking dishes;

    Beautiful appearance.

In addition, this material is much cheaper than the same metal or silicone molds. They are heavy, not very convenient to use, and in this they lose significantly.

For confectionery shops engaged in the wholesale production of cupcakes, aluminum disposable form for baking- perfect option! Why? Everything is simple here: when transporting products in foil, the appearance and shape are not damaged, and the absolute freshness of the product is maintained, which is so important in a fiercely competitive environment. Compact dimensions allow you to simultaneously transport a large number of muffins without fear of damaging them.

What's the end result?

Summarizing all of the above, we can conclude: aluminum Bakeware- the most optimal option for confectionery shops and bakeries. They keep cupcakes fresh for a long time, are safe, do not emit harmful substances, weigh little, are cheap compared to others, and are convenient for transportation. Plus, you don't need to wash them! If you are interested in the high quality of your products, the production of which does not require the use of expensive materials, aluminum round molds are what you need!

In recent years, manufacturers have been offering housewives a wide variety of baking dishes. What are baking dishes made of? Which material is best suited for this or that baking? The questions are actually quite relevant, since it can be difficult to choose the right shape from the wide range offered by stores. Baking dishes are currently made from ceramics, glass, cast iron, steel, aluminum, and silicone. We will talk about the advantages and disadvantages of each of them in more detail.


Ceramics


It is known for certain that clay, in other words, ceramics, was used to make the very first molds for baking bread. At the same time, ceramic forms do not lose their popularity to this day. Their main advantage is uniform heat distribution. Thanks to this, baked goods are baked evenly in them, without burning on the bottom and top and without remaining raw inside.


The aesthetic appearance of ceramic forms allows you to serve cooked baked goods in the same container on the table. This is especially true for open meat and fish pies. In addition to such pies, gratins, tarts, etc. are excellently prepared in ceramic forms. Ceramic baking dishes are suitable for both a conventional oven and a microwave.


The disadvantages of ceramic molds include their considerable weight and the danger of chipping the glaze - it is not recommended to use a mold with chipped glaze. In addition, it should be noted that ceramics do not like sudden changes in temperature. To prevent the ceramic mold from cracking, it must be placed in a cold or lukewarm oven. Also, the disadvantages of ceramic molds include their rather high cost.


Glass


Glass baking dishes, which are similar in their physical properties to ceramic forms, have many advantages. Firstly, such forms are made from special heat-resistant glass; accordingly, they can easily withstand even very high temperatures. Secondly, they are not afraid of microwaves and can easily withstand frost. Thirdly, glass is chemically completely inert, therefore, it completely preserves the natural taste of products. Fourthly, glass forms do not emit harmful substances when heated, which means they are safe for health. In addition, in glass forms the baking process is visible, so there is no danger that the cake will burn. And the low thermal conductivity of glass allows baked goods to remain warm for a long time, so they can be served directly in the form, since glass forms look extremely aesthetically pleasing.


The disadvantages of glass forms include instability to temperature changes and a relatively high price.


Cast iron


Cast iron pans, like ceramic pans, heat up slowly and evenly, so you don’t have to worry about the baked goods in this pan heating up.


Cast iron baking dishes are distinguished by a truly unique durability - for example, in the arsenal of modern housewives it is not at all uncommon to have cast iron forms that they inherited from their mothers and even grandmothers. And thanks to unique properties cast iron, in particular, the microfilm formed on the surface, such forms only become better over the years.


The disadvantages of cast iron molds include the significant weight of the products, as well as their fragility - despite their apparent massiveness, cast iron molds can be broken quite easily.


Steel


Baking dishes made of stainless food steel are perhaps the most popular and widespread today. Such forms are resistant to alkalis and acids, lightweight, easy to use and maintain, do not change the color and taste of the baked goods, and are very inexpensive. Ideal for baking muffins and biscuits.


A steel pan saves baking time because, thanks to its thin walls, the dough bakes faster and at lower temperatures. The main thing is to choose a durable form made of high-quality steel, which does not bend and has perfectly sealed seams.


Among the steel baking dishes offered by manufacturers are matte and polished. Traditionally, matte forms are considered more resistant to mechanical damage, while polished forms are considered more hygienic.


Aluminum


Modern thin-walled aluminum pans conduct heat well, so baked goods cook in them very quickly. Thanks to the light weight of aluminum molds, they are very convenient for preparing baked goods “to go” if you go to visit with your pie.


These molds are great for baking flat cookies, thin cakes, small muffins, baskets and shortcrust pastry. However, when baking voluminous, fluffy, butter pies Aluminum forms can present surprises, including some not very pleasant ones. Therefore, you need to very carefully monitor the baking time in such forms - a little too late and the cake is already burnt, although the inside most likely remains raw.


Non-stick pans


The main advantage of such forms is the non-stick layer, which prevents baked goods from sticking to the walls and bottom of the form and minimizes its subsequent washing. As a non-stick coating, modern manufacturers use Teflon or a more advanced option - ceramics. The inside of the mold with a non-stick coating can be either steel or aluminum. According to the manufacturers, this form does not need to be greased before baking. However, from my own experience I will say that such forms should still be lubricated with a minimum amount of oil.


At the same time, the presence of a capricious non-stick layer, which scratches and crumbles over time, is also a disadvantage of such forms, which require careful handling. In particular, when using non-stick pans, it is recommended to use only silicone or wooden spatulas. Baked goods in such forms cannot be cut with a knife to avoid scratches. A mold that has just been removed from the oven should not be immediately filled with cold water - a sharp temperature change may cause the non-stick coating to crack. It is also not recommended to use hard sponges and abrasive cleaners to care for such forms.


Before you start using such forms, read the information from the manufacturer about what temperature the non-stick coating can withstand - there are coatings that are not afraid of +230°C, and there are those that begin to “peel off” already at +130°C.


Silicone


The most modern baking molds are silicone and have many undeniable advantages. Firstly, silicone molds can withstand temperatures from -60°C to +280°C, and are absolutely not afraid of temperature changes. Secondly, while other baking pans burn your fingers, take up a lot of storage space, and require constant lubrication during use, silicone pans do not have all these disadvantages.


In addition, baking in silicone molds it does not burn, and the forms themselves are easy to clean and can be used not only in the oven, but also in the microwave. These baking pans do not absorb odors, so you can use the same pans for both baking and savory casseroles.


Thanks to the elasticity and softness of silicone molds, it is very easy to remove the finished product or cake from them. To be fair, we note that the softness of silicone molds can also be attributed to their disadvantages - it can be quite difficult to transfer the mold from batter into the oven without spilling anything. However, manufacturers have eliminated this drawback by equipping some models of silicone molds with a durable and lightweight metal frame. In addition, you can easily solve the problem of transferring a soft silicone mold into the oven by placing it on a baking sheet before filling it with dough.

If you bake, you've probably noticed how many different types of baking pans there are. As with any kitchen fixture, there are many schools of thought on what type of shape is best. Baking dishes usually come in three types: metal, glass and ceramic. You can bake an absolutely fantastic pie in any of them, so choosing the “best” one always depends solely on personal preference. However, since there are different opinions on this issue, there are pros and cons for each type of baking dish.

Metal forms. Most metal molds on the market are made of aluminum, and often also have a non-stick coating. We advise you to use disposable aluminum molds only if you are going to bake something “to go out” or bake for sale. It has been noticed that the best results are obtained by forms made of lighter metal (heating in them occurs more slowly and smoothly than in dark ones).

Pros: Aluminum pans heat up and cool down quickly, making them most suitable for industrial baking applications.

Disadvantages: aluminum molds, especially those with a coating, are not intended for cutting baked goods. That is, if you want to cut ready pie right in this form, you will most likely pierce or scratch the coating.

Glass forms. Most of our friends choose them. They are inexpensive, widely represented on the market, and most importantly, they give a predictable result, which is an excellent characteristic of baking pans. Glass molds with small handles are very convenient - with their help you can easily turn the mold in the oven or remove the cake from the oven.

Pros: the glass heats up quite slowly, so the product bakes well and gradually browns. Of course, the baking process takes a little longer, but the perfect result is worth it! In addition, transparent glass pans make it possible to see how browned the bottom of the baked goods is.

Cons: In glass pans, the dough shrinks more during baking than in other pans. When you put the cake in the oven it looks great, but it may dry out as it bakes.

Ceramic forms. We prefer to use these forms even though they are usually more expensive. Ceramic molds combine the advantages of both glass and metal - they heat up slowly and evenly, like glass, and at the same time provide beautiful presentation of baked goods.

Pros: Most ceramic pans are oven and freezer safe. This is an indispensable advantage if you want to prepare something in advance. If you are freezing the cake before baking, it is very important that when the pan goes from the freezer to the oven, it can withstand the temperature change.

Cons: Many standard ceramic molds have a curved edge that allows you to make shaped baked goods. And, although this form allows you to bake beautiful shaped pies, during the baking process such corrugated edges begin to brown much faster than the entire product is baked. Therefore, it is necessary to closely monitor the formation of a crust. Ceramic molds are slightly larger than glass or metal molds, even if they are marketed as “standard.” Consequently, a little more food is needed, and hence a longer baking time.

Silicone forms. Recently, silicone baking molds have appeared and become popular. However, many housewives may have questions regarding the practicality and harmlessness of this material.

Pros: the molds do not rust, do not crumble, are easy to clean in water of any temperature, and most importantly, meet all hygienic requirements. The temperature range at which these forms can be used is amazingly wide: from -60°C to +230°C, which allows them to be used in the freezer, oven and convection oven. In the same form you can bake a pie, pizza, and also make a cake or ice cream. Any baked goods will never burn in places of contact with silicone. Thanks to its flexibility and softness, relief designs can be easily applied to silicone, due to which the cake or pie will no longer need additional decoration and decoration.

Cons: the disadvantage of silicone molds, perhaps, is that the soft material does not hold its shape well, it is inconvenient to pour the dough and transfer it to the oven, holding it by the sides, the dough will sway. However, this problem can be solved if the mold is equipped with a special support, which is a safe ring.

And although right choice Baking pans are very important, and oven characteristics are equally important! All ovens are different, so it is necessary to take into account the characteristics of a particular oven and observe the baking process. If your oven has a “hot spot,” be sure to take this into account when baking. If the pie burns, cover it with foil and rotate the pan in the oven if necessary. A special thermometer placed in it will allow you to achieve maximum accuracy when determining the heating temperature of the furnace.

 

 
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