Recipes

[espree]

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@IamMrsG wrote:

@espree  To answer your questions, a lot depends on your oven. Is it gas, electric or convection?  I don't mean to be vague, but there are a lot of variables.  

In general, the middle rack is safe for all baking, and unless specified, that is the place most recipes use.  Heat rises, so the upper third of the oven is the hottest place and, therefore, is good for browning the tops of goods.  Fruit pies, that could cause a soggy bottom crust, are usually baked on the bottom third of the oven (if the heating element is there).

Gas ovens can have hot spots.  If that is the case, it's a good practice to move pans or baking sheets accordingly around the middle of the baking time. 

Placing the pie onto a sheet tray serves a few purposes -- it makes entry/retrieval into/from the oven easier, it could protect bottoms from over-baking if the baking pan is thin and it serves to catch drips.  You could use a piece of aluminium foil as a drip tray, too.

I hope I have been more helpful than confusing.

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Very helpful! Thank you!