Baking is the heating of food by hot air in an oven. The average baking temperature is 350°F (177°C), although temperatures may range from 300° to 425°F (149° to 219°C).
The rack position influences the baking results, and for the best outcome, the food should be placed in the middle of the center rack. Foods placed on the uppermost rack may brown excessively on their top surface, while on the lowest rack foods are prone to burning on the bottom. It is also best to position foods using only one rack; if this is not possible, the foods should be staggered so that they are not directly over each other in order to allow hot air to flow more freely through the oven. At least 2 inches should be left between pans and between the pans and the oven walls. If these guidelines are ignored, the resulting inadequate air circulation may cause uneven browning, and food may not be thoroughly cooked.In addition to rack position and placement of pans, the cooking pan material will affect the baking outcome. Shiny metal pans reflect heat and are best for cakes or cookies, where only light browning and a soft crust are desired. The darker, duller metal pans (including anodized and satin-finish) tend to absorb heat, resulting in browner, crisper crusts ideal for pies or bread baking. Glass pans require that oven temperatures be reduced by 25°F (4°C), because food tends to heat more quickly in glass (exceptions are pies and bread). Since baking times are dependent on many factors, it is important to check the food’s progress at the suggested minimum baking time and then at intervals after that until the food is done. This must be done judiciously, however, because checking too soon or too frequently will allow heat and/or steam to escape from the oven, adversely affecting the baking outcome.
