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BAKINGTIPS
ROASTING TIPS
Use a reliable recipe and accurately measure fresh
Roastingisthe methodforcooking large,tendercutsof
ingredients. Carefully follow directionsfor oven
meatuncovered, w ithoutaddingmoisture. M ost meatsar
temperatureand cooking time. Preheatoven if
roasted at 325°F. It is not necessary to preheat the oven.
recommended.
Placethe roasting pan on either of the two lowest rack
positions or on the special roasting position (see page 8).
Usethe correct rack position. Baking results may be
affected if the wrong rack position is used.
Use tender cuts of meat weighingthree pounds or more.
Top browning may be darker if food is located
Somegood choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb,
toward the top of the oven.
veal shoulder roast and curedor smoked hams.
Bottom browningmay be darker if food is located
toward the bottom of the oven.
Season meat, if desired, either beforeor after roasting.
When using two racks for baking, allow enough
Rub into the surface of the roast if added before cooking.
space between the racks for proper air circulation.
Placethe meatfat-side-up on a rack in a shallow roastin(
Browningand cooking results will be affected if air
pan. Placing the meat on a rack holds it out of the
flow is blocked,
drippings,thus allowing better heat circulationfor even
Cookware material plays an importantpart in baking
cooking.As the fat on top of the roast melts,the meat is
results.Always use the type and size of pan called for in
bastednaturally,eliminating the needfor additional
the recipe.Cookingtimes or cooking results may be
basting.
affected if the wrong size is used.
Shiny metal pan reflects heat away from the food,
The cookingtime is determined by the weight of the mea
produceslighter browningand a softer crust. Use
and the desired doneness. For more accurate results, us,
shiny pans for baking cakes or cookies. For optimum
a meatthermometer. Insert it so the tip is in the center of
baking results,bake cookies and biscuits on a flat
the thickest part of the meat. It should not touch fat or
cookie sheet. If the pan has sides, such as a jelly roll
bone.
pan, browning may not be even.
Removethe roastfrom the oven when the thermometer
Dark metal pan or a pan with an anodized (dull)
registersthe desired doneness.
bottom absorbsheat, produces darkerbrowning and
a crispercrust.Use thistype of panfor pies,pie
NOTE:Formore information aboutfoodsafety,call
crustsor bread.
USDA'sMeat & PoultryHotlineat 1-800-535-4555.For
If usingoven-proofglassware,or dark pans such
cookinginformation writeto the NationalLive Stockand
as Baker's Secret reducetheoventemperatureby
Meat Board,444 NorthMichigan Avenue,Chicago,
25°F exceptwhenbakingpiesor bread.Use the
Illinois60611.
same bakingtimeas calledfor inthe recipe.
Allow hot air to flow freely through the ovenfor
optimum baking results.Improper placementof pans in
the oven will blockair flow and may result in uneven
browning.For optimum browning and even cooking
results:
Do not crowd a rack with pans. Never place more
than one cookie sheet, one 13x9x2-inchcake pan or
two9-inch round cake pans on one rack.
Stagger pans when baking on two racks so one pan
is not directly over another pan.
Allow one to two inches between the pan and the
oven walls.
Checkthe cooking progress at the minimumtime
recommendedin the recipe. If necessary,continue
checkingat intervals until the food is done. If the oven
door is opened too frequently, heat will escapefrom the
oven; this can affect baking results and wastes energy.
If you add additional ingredientsor alter the recipe,
expectcookingtimesto increaseordecreaseslightly.
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