![]() ![]() With no raised edges to block hot-air currents, a rimless cookie sheet baked cookies about three minutes faster than a rimmed pan. America's Test Kitchen suggests checking on cookies a minute or two before the timer goes off, just to play it safe. Just be aware of the type of baking sheet you're using and the timing. A rimless baking sheet allows the hot air to immediately sweep over the cookies, which means quicker baking.īottom line: No need to rush out and buy a rimless sheet the next time you bake cookies. A rimmed baking sheet's raised edges block the hot-air currents, diverting them from the cookies to the top of the oven. The discrepancy makes sense: Heat rises from the element at the bottom of the oven and circulates in currents to warm the entire chamber. However, the cookies baked on the rimless pan browned more quickly and finished baking several minutes before those on the rimmed pan. How evenly the cookies baked wasn't an issue both batches came out perfectly pale golden. They baked both batches successively on the same rack in the oven. ![]() To see if this still applied to today's ovens, they made two identical batches of cookies: one on their favorite cookie sheet, from Vollrath (its shorter sides boast a slightly raised lip to facilitate handling, but it has no true rims), and the other on their favorite rimmed baking pan, from Lincoln Foodservice, which features a 1-inch rim on all sides. In the 1964 edition of Joy of Cooking, we get this advice: "Use a flat, unrimmed baking sheet to promote even cooking." Really? America's Test Kitchen wondered about that, so they put the counsel to the test. ![]()
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