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Using Appliances: Microwave Baking Tips

Source of Recipe

Pillsbury flyer
-----PAN PREPARATION-----
8 ea Inch round GLASS pans line -with waxed paper
13 x 9 and 12 x 8 inch GLASS pans no pan preparationnecessary

Cupcakes: for best results use cupcake liners in GLASS custard cups

Amount of Batter per pan:
8 inch round GLASS pans; divide batter evenly between two pans. (Bake each layer separately.)
13 x 9 inch glass pan: use all batter
12 x 8 inch glass pan; use 3-1/4 cups batter; use remaining batter to make cupcakes
Cupcakes: use 2 Tbsp. batter per cupcake.

Number of turns:
8 inch round glass pans; rotate 1/2 turn halfway through baking cycle
13 x 9 inch glass pan: rotate 1/2 turn every 3 to 4 minutes during baking
12 x 8 inch glass pan: rotate 1/2 turn every 3 to 4 minutes during baking
Cupcakes: no rotating necessary.

Tips for success in microwave baking:
*Tests show that a defrost/high power combination produces the best baking results. But since ovens vary, directions for defrost/high combination and high only power ovens are included in recipe directions.
*If your microwave oven has a multi power setting, Defrost in our directions, refers to power ratios of 30% to 50%. Since foods cook so quickly in the microwave baked products will be somewhat different than those baked in conventional ovens; texture will have a finer grain and crusts will not brown. Microwaving does not affect flavor. We suggest that you choose products that have darker colored crusts or add frostings or toppings to light colored baked goods.

It is easy to over bake in microwave ovens, and baking times vary with oven models, so recipes give a minimum time to a maximum time. Remember, products will continue to bake after they are removed from the oven. To insure even baking, turn pans frequently. All pans are not suitable. Cool baked products on a flat, heat resistant surface to insure that the bottom will be completely baked.