Jenn-Air JER8500AAA Use And Care Manual page 25

ABOUTCOOKING
Use a reliable recipe and accuratelymeasure fresh crisper crust. Use this type of panfor pies, pie crusts or
ingredients.Carefully follow directions for oven bread.
temperature and cooking time. Preheatoven if
recommended. • For optimum baking results, bake cookies and biscuits
on a flat cookie sheet. If the pan has sides, such as a
Use the correct rack position. Bakingresultsmay be jelly rollpan, browningmay not be even.
affectedifthewrongrackpositionisused. • If usingoven-proof glassware,or dark pans such as
• Top browningmay be darker if foodis located Baker's Secret reducethe oventemperatureby 25°F
towardthe topofthe oven. exceptwhen bakingpies or bread.Use the same
• Bottom browning may be darkeriffood is located bakingtimeas calledfor inthe recipe.
towardthe bottomof the oven. • If usinginsulatedbakeware,expectcookingtimesto
increaseslightly.It is not necessaryto adjustthe oven
Bakewarematerialplays an important p artin baking temperature.
results.Alwaysuse the typeand size of pan calledfor in
the recipe.Cookingtimesor cookingresultsmay be Check the cooking progress at the minimum time
affectedifthewrongsize is used. recommended inthe recipe.If necessary, c ontinue
checkingat intervalsuntil t he foodis done.If the oven
• Shinymetal pan reflectsheat awayfromthe food, dooris openedtoo frequently, h eatwill escapefromthe
produceslighter browningand a softercrust.Use shiny oven;thiscanaffect bakingresultsand wastesenergy.
pansfor bakingcakesor cookies.
• Dark metal pan or a pan with an anodized (dull) If you add additionalingredients or alterthe recipe,
bottom absorbsheat, producesdarkerbrowninganda expect cookingtimesto increaseor decreaseslightly.
Roastingis the methodfor cookinglarge, tender cuts of • The cookingtime is determinedby the weightof the
meat uncovered,without addingmoisture.Most meats are meat andthe desireddoneness.
roastedat 325°F.It is not necessaryto preheat the oven. • For more accurate results, use a meat thermometer.
Insert it so the tip is in the center of the thickest part of
• For best results use tender cuts of meat weighing3-1bs. the meat. It shouldnot touch fat or bone.
or more.
• Removethe roast from the oven when the thermometer
• Somegood choices are: Beef rib, ribeye,top round, registersthe desired doneness.
high quality tip and rump roast, pork loin roast, leg of
lamb,veal shoulderroast and cured or smoked hams. NOTE: For more informationaboutfood safety, call
• Placethe meatfat-side-upona rackina shallow USDA'sMeat & PoultryHoflineat 1-800-535-4555.
roastingpan. Placingthe meat on a rackholds itoutof Forcooking information, w riteto the National
the drippings, t husallowingbetterheat circulation f or Cattlemen'sBeef Association,444 NorthMichigan
even cooking. A s the fat ontop ofthe roastmelts,the Avenue,Chicago,Illinois60611, or call
meatis bastednaturally,eliminating the need for 1-800-368-3138,
additionalbasting.