Maytag X9112VUV Owner's Manual page 7

USINGYOUR OVEN
Baking Tips
Use a reliable recipe and accurately measure fresh • For optimumbakingresults,bakecookiesand biscuits
ingredients. Carefully follow directions for oven on a flat cookiesheet. If the pan has sides,such as a
temperature and cooking time. Preheat oven if jettyroll pan, browning may not be even.
recommended. • If using heatproof glassware, or dark pans such as
Baker's Secret reducethe oventemperatureby 25°F
Use the correct rack position, Baking results may be exceptwhen baking piesor bread. Use the same baking
affectedif the wrongrack is used. time as calledfor in the recipe.
Top browningmay be darker if foodislocatedtoward Allow hot air to flow freely through the oven for optimum
thetop of the oven. baking results.Improperplacementof pansin the ovenwill
Bottom browningmay be darker if food is located block air flow and may result in uneven browning. For
towardthe bottomof theoven. optimumbrowningand even cookingresults:
Do not crowd a rack with pans. Never place more than
When using two racks for baking, allow enough space
one cookie sheet, one 13x9x2-inch cake pan or two
between the racks for proper air circulation. Browning
and cookingresults will be affectedif air flow is blocked. 9-inch round cake pans on one rack.
Stagger pans when baking on two racks so one pan is
Cookware material plays an important part in baking not directly over another pan.
results. Always usethe type and size of pan called for in the • Allow two inches between the pans or between the pan
recipe. Cooking times or cooking results may be affected if and the oven walls or door.
the wrong size is used.
Check the cooking progress at the minimum time
Shiny metal pan reflectsheat away from the food, recommended inthe recipe.Ifnecessary, c ontinuechecking
produceslighterbrowningand a softercrust. Use shiny at intervalsuntilthe food is done. if the oven dooris opened
pans for baking cakes or cookies, too frequently, heat will escape the oven; this can affect
baking results and wastes energy.
Dark metal pan or a pan with an anodized (dull)
bottom absorbsheat,producesdarkerbrowninganda If you add additional ingredients, use differentpans, or
crispercrust.Use thistype ofpan forpies, piecrustsor alter the recipe, expect cooking times to increase or
bread, decreaseslightly.
Roasting Tips
Roastingisthemethodforcookinglarge, t endercutsofmeat fat on top of the roast melts,the meat is basted naturally,
uncovered, without adding moisture. Most meats are eliminatingthe need foradditionalbasting.
roastedat 325°F. It is not necessaryto preheatthe oven.
Place the roasting pan on either of the two lowest rack The cooking time is determined by the weight of the meat
positions, and the desired doneness. For more accurate results, use
a meatthermometer. Insert it so the tip is inthe center of the
Use tender cuts of meat weighing three pounds or more. thickest part of the meat. It should not touch fat or bone.
Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb, veal Remove the roast from the oven when the thermometer
shoulder roast and cured or smoked hams. registers approximately 5°F below the desired degree of
doneness. As the meat stands, the temperature will rise.
Season meat, if desired, either before or after roasting. Rub
into the surface of the roast if added before cooking.
NOTE: For more information on cooking meat and
Place the meat fat-side-up on a rack in a shallowroasting poultry,contact the USDA Meat & Poultry HoUlneat
pan.Placingthemeaton a rack holdsitout ofthe drippings, 1-800-535-4555.
thusallowing better heatcirculation for evencooking. A sthe