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USING THE OVEN
Use a reliable recipe and accurately measure fresh
Check the cooking progress at the minimum time
ingredients. Carefully
follow
directions
for oven
recommended in the recipe. If necessary,continue checking
temperature
and
cooking
time.
Preheat
oven
if
at intervals until the food is done. If the oven door is opened
recommended,
too frequently, heatwill escape from the oven; this can affect
baking results and wastes energy.
Use the correct rack position. Baking results may be
affected if the wrong rack position is used.
If you add additional ingredients, use different pans, or
Top browning may be darker if food is located toward
alter the recipe, expect cooking times to increase or
the top of the oven.
decrease slightly.
Bottom browning may be darker if food is located
toward the bottom of the oven.
When using two racks for baking, allow enough space
between the racks for proper air circulation. Browning
and cooking results will beaffected if airflow is blocked.
Most meats are roasted at 325°F. It is not necessary to
preheat the even. Placethe roasting pan on either of the two
Cookware material plays an important part in baking
lowest rack positions.
results.Always usethe type and size of pan called for in the
recipe. Cooking times or cooking results may be affected if
Use tender cuts of meat weighing three pounds or more.
the wrong size is used.
Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb, veal
Shiny metal pan reflects heat away from the food,
shoulder roast and cured or smoked hams.
produces lighter browningand a softer crust. Use shiny
pans for baking cakes or cookies.
Season meat, if desired, either before or after roasting. Rub
Dark metal pan or a pan with an anodized (dull)
intothe surfaceof the roast ifadded beforecooking.
bottom absorbsheat,producesdarkerbrowning and a
crisper crust. Use this type of pan for pies, pie crustsor
Place the meat fat-side-up on a rack in a shallow roasting
bread,
pan. Placing the meat on a rack holds it out of the drippings,
For optimumbaking results,bake cookies and biscuits
thus allowingbetter heatcirculationfor even cooking.As the
on a flat cookie sheet. If the pan has sides, such as a
fat on top of the roast melts, the meat is basted naturally,
jelly roll pan, browning may not be even.
eliminating the need for additional basting.
if usingheatproof glassware, or dark pans such as
Baker's Secret reducethe oven temperatureby 25°F
The cookingtime is determinedby the weightof the meat
exceptwhenbakingpiesorbread.Use the same baking
and the desired doneness. For more accurateresults,use
time as calledfor in the recipe,
a meat thermometer.Insert itsothe tip is inthe center ofthe
thickestpart of the meat. It shouldnottouchfat or bone,
Allow hot air to flow freely through the oven for optimum
bakingresults.Improperplacementof pans inthe oven will
Remove the roast from the oven when the thermometer
block air flow and may result in uneven browning. For
registers approximately5°Fbelowthedonenesswanted.As
optimum browning and even cooking results:
the meat stands, the temperature will rise.
Do not crowd a rack with pans. Never place more than
one cookie sheet, one 13xgx2-inch cake pan or two
NOTE: For more information about food safety, call I
9-inch round cake pans on one rack.
USDA's Meat & Poultry Hotline at 1-800-535'4555. For Ii
Stagger pans when baking on two racks so one pan is
cooking information write to the National Live Stock and I
not directly over another pan.
Meat Board, 444 North Michigan Avenue, Chicago,_
Allow one or two inches between the pans or between
Illinois 60611.
I
the pan and the oven walls or door.
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