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.
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.
If using glass dishes, reduce oven temperature by 25°F and slightly
decrease the baking time.
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.
Check baked goods at the earliest time indicated. Overbaking will
dry out bars and squares.
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.
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.
Score chocolate topped bars as soon as the topping is applied to
prevent the chocolate from cracking later.
Use metal or plastic dry measures for measuring dry ingredients and
glass wet measures for measuring liquid ingredients.
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.
Store nuts in the freezer to retain their freshness.
