Baking Tips; Roasting Tips - Magic Chef 3862VVD Owner's Manual

Baking Tips
Use a reliable recipe and accurately measurefresh in- and a crisper crust, Usethis typeof panfor pies, pie
gredients.Carefully follow directions for oventemper- crustsor bread.
ature and cooking time. Preheat oven if recommended.
If using oven-proof glassware, or dark pans
Use the correct rack position. Bakingresultsmay be such as Baker's Secret reducethe oventempera-
affectedifthe wrong rack isused. tura by25°F exceptwhenbakingpiesor bread.Use
the same bakingtime as calledfor in the recipe.
Top browning may be darker if food is located
towardthe top of the oven.
Allow hot air to flow freely through the oven for opti-
Bottom browningmay be darker if food is located mumbakingresults.Improperplacementof pansin the
towardthe bottomof the oven. ovenwillblockair flowand mayresultin unevenbrown-
ing. Foroptimumbrowningand even cookingresults:
When using two racks for baking, allow enough
spacebetween the racksfor properair circulation. • Do not crowda rack with pans. Never place more
Browningand cookingresultswill be affectedif air than one cookiesheet, one 13x9x2-inchcake pan
flow is blocked, or two9-inch roundcake panson one rack.
Stagger pans when baking ontwo racks so onepan
Cookware material playsan important p art in bakingre- is not directlyover anotherpan.
suits.Always usethe type and size of pan calledfor in
the recipe. Cookingtimesorcookingresultsmay be af- • Allow two inches between the pan and the oven
fected ifthe wrong size is used. walls.
Shiny metal pan reflectsheat away from the food, Check the cooking progress at the minimum time
produceslighterbrowningand a softer crust.Use recommended in the recipe. If necessary, continue
shiny pans for bakingcakes or cookies.For opti- checkingat intervalsuntilthe food is done. If the oven
mum baking results,bake cookiesand biscuitson doorisopenedtoofrequently,heatwillescapethe oven;
a flat cookiesheet. If the pan has sides,suchas a this can affectbakingresultsand wastes energy.
jelly roll pan, browningmay notbe even.
Dark metal pan ora pan with an anodized (dull) If you add additional ingredients or alterthe recipe,
bottom absorbs heat, produces darker browning expect cookingtimes to increase or decrease slightly.
Roasting Tips
Roasting is the methodfor cookinglarge,tendercutsof ing, As the fat on top of the roast melts, the meat is
meat uncovered,withoutadding moisture.Most meats bastednaturally, e liminating the needfor additional b ast-
are roasted at 325°F. It is not necessaryto preheat the ing.
oven. Place the roasting pan on either of the two lowest
rack positions. The cooking time is determined bythe weight of the meat
and the desired aloneness. For more accurate results,
Use tender cuts of meat weighing three pounds or more. use a meat thermometer. Insert it so the tip is in the cen-
Somegood choices are: Beef rib, ribeye, top round, high tar of the thickest part of the meat. It should not touch fat
quality tip and rump roast, pork loin roast, leg of lamb, or bone.
veal shoulder roast and cured or smoked hams.
Remove the roast from the oven when the thermometer
Season meat, if desired, either before or after roasting, registers approximately 5°F below the doneness
Rub intothe surface ofthe roast if added before cooking, wanted. As the meat stands, the temperature will rise.
Placethe meat fat-side-up on a rack in a shallowroast- NOTE: For more information on cooking meat
ingpan.Placingthemeatonarackholdsitoutofthedrip- and poultry, contact the USDA Meat & Poultry
pings,thusallowing betterheatcirculation forevencook- Hotline at 1-800-535-4555.
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