3. Always bake bars, squares and cookies in the centre of the oven
on the middle 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 placement 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 decrease the baking time.
6. Use only the size of pan called for. The difference between and
8" (2 L) square pan and a 9" (2.5 L) square pan can mean the
difference between a moist chewy bar and an underbaked heavy
failure.
7. Check baked goods at the earliest time indicated. Overbaking will
dry out bars and squares.
8. If making a sticky or fluffy batter or base, we your hand or
spatula with water 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 the chocolate from cracking later.
11. Use metal or plastic dry measures for measuring dry ingredients
and glass wet 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.
