Recommended Baking Procedures  

For All Ovens:

- Check every oven's temperature with a Calibrated Oven Thermometer.

- If the oven has a draft or vent, make sure it is in the OPEN position.
- If the oven has a variable speed fan, use the lowest speed setting.

Storage:
- Product to be baked must be thawed before baking.
- Shelf Life in cooler is at least 4 weeks.
- KEEP BAG CLOSED TO PREVENT DRYING OF PRODUCT.
If you are having a problem with dryness, spot check the opened boxes of cookie dough for a loose bag!

Types of Ovens:
Convection:
300°F, Use open vent to avoid excess moisture while baking. approximately 12 minutes for 1.33 oz. Classic approximately 35 minutes for Brownies and Blondies

Conventional:
350°F, rotate trays halfway through for most even baking results. approximately 12 minutes for 1.33 oz. Classic approximately 35 minutes for Brownies and Blondies

Deck:
350°F, to protect bottoms of cookies from direct heat of deck, place one baking sheet inverted under the cookie sheet. This creates an insulating layer of air. approximately 12 minutes for 1.33 oz. Classic approximately 35 minutes for Brownies and Blondies

CarouselRack:
360-370°F, open the vent or air draft on ovens before baking!! approximately 10 minutes for 1.33 ox. Classic approximately 26 minutes and 30 seconds for Brownies and Blondies

Conveyor:
350°F, approximately 13-17 minutes. approximately 13 minutes for 1.33 ox. Classic approximately 35 minutes for Brownies and Blondies

Impinger:
300°F, approximately 10-11 minutes. approximately 10 minutes for 1.33 ox. Classic approximately 30 minutes for Brownies and Blondies

** Please note that all times and temperatures are approximates. Your oven temperature may vary. Cookies should be baked at the proper temperature to allow for baking in approximately times shown.

· If the cookies take much longer, the temperature is too low and they will be crisp through out.

· If the cookies take a much shorter amount of time, then the temperature is too high. This will make them crisp on the outside, and underdone on the inside.

· If the cookies flow out too thin, the vent (if your oven is so equipped) may be closed or the door may be sealed too tightly for the steam to escape.