"Set a timer and bake until it looks done"
While timers help prevent items from over-baking or burning, pale and under-baked items are a more common error. Bake times vary depending on the number of pastries and how frequently the oven door is opened, so the pith instruction is simply to bake until each pastry looks done.
STEP 1 • Turn oven to 350 and wait 15 minutes until preheated (when the 2nd light turns OFF).
STEP 2 • Space goods evenly onto sheet pans with fresh parchment paper. Fats and oils spread during baking, so bake sweet & savory goods on separate pans.
Don't allow items to thaw: minimize time between freezer and oven for best results. If baking during open hours, leave the top rack open to warm items for your guests.
STEP 3 • Insert pans into preheated oven and set a 10-minute timer.
STEP 4: 10 minutes in • Rotate pans. Set a 10-minute timer again.
Rotating ensures every item is browned evenly. Convection ovens blow air from front to back, so items tend to cook faster in the front of the oven. Because heat rises, items also tend to cook faster on higher racks. Items like cookies and buns with shorter bake times perform best on the bottom rack, while scones and savories with longer bake times perform better on the top.
STEP 5: 20 minutes in • Check progress. If any goods are fully baked, remove from oven to cool.
STEP 6: 20 - 40 minutes in • Continue setting 3 to 5 minute timers, rotating as needed, until all goods are perfectly done.
Arrange fresh-baked pastries handsomely on display. You're done!
'Bake until done' sounds like a specific instruction, but you must learn what visually constitutes 'doneness' to use your own judgment for best results.
Range of pastry progress (left to right): underdone, perfectly caramelized, overdone.