Basicaly the baking pans should be greased (also coated pans). Use brushable butter or margarine for greasing (not oil). The grease film should be fixed, to avoid a to fast binding with the pastry (Tip: Refrigerate shortly).
Baking foil on the baking sheet saves greasing and longer washing works (Tip: Kaiser baking mat can be used over and over).
The oven should always be pre-heated (besides air circulation).
