Baking sheets vary in size. The size should be such that it fits on an
oven rack with at least one inch of space on all sides between the edge
of the sheet and the oven wall. Otherwise it will hamper heat
circulation.
Baking sheets can be greased or ungreased. A lightly greased baking
sheet results in cookies with thinner, more uneven edges.
Types of Baking Sheet
- A heavy-duty aluminum baking sheet can be used
for just about everything that goes in the oven, from a batch of
biscuits or cookies to a loaf of bread or a rolled roast.
- Steel baking sheet are terrific heat conductors
and they produce very crisp crusts, which makes them nice for pizza
or anything to which you want to give a quick boost of heat.
- Insulated sheet have a layer of air
sandwiched between two sheets of aluminum which helps to prevent
excess browning but increases baking time.
- Dark metal sheets absorb more heat and
cause food to brown quickly.
- Nonstick baking sheet minimize sticking and make
cleanup easier.
- Shiny finishes promote even browning.
- Dual layered sheets allow air to better
circulate under the cookie-baking surface. This reduces hotspots and
results in perfect cookies all across the sheet not just in the
middle.
- Silicone sheet has a glossy baking area
and comes with a matte finish.
