Baking Sheet and Tray

These should be flat, rigid, not too thin (or they can warp and buckle, causing uneven cooking) and fit into your oven leaving enough space all round for heat circulation. The sides, if any, should be no higher than 1cm (½in). Those made of dark-surfaced materials will quickly absorb heat and produce crisp, well-browned pastry, biscuits and so on; those made of shiny, light materials tend to deflect heat and so are preferable for delicate pastries and meringues.