Rotating pans

Most home ovens have hot spots, often toward the back or near the heating elements. Rotating a sheet pan 180 degrees halfway through baking, and swapping pans between the upper and lower racks when baking two at once, evens out the color and doneness.

It is best done after the batter or dough has set, usually at about the halfway point, so cakes and soufflés do not fall. The oven door should be opened only briefly, since every opening lets out heat.