Table of Contents
Advertisement
Baking Tips
Use a reliable recipe and accurately measure fresh in-
and a crisper crust. Use thistype of pan for pies, pie
gredients. Carefully follow directions for oven temper-
crusts or bread.
ature and cooking time. Preheat oven if recommended.
* If using oven-proof glassware, or dark pans
Use the correct rack position. Baking results may be
such as Baker's Secret reduce the oven tempera-
affected if the wrong rackis used.
ture by 25°F exceptwhen bakingpies or bread.Use
the same baking time as called for 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 browning may be darker if food is located
mum baking results, improper placementof pans in the
towardthe bottom of the oven.
oven willblockairflow and may resultin uneven brown-
ing. For optimum browning and even cooking results:
* When using two racks for baking, allow enough
space between the racks for proper air circulation.
* Do not crowd a rack with pans. Never place more
Browning and cooking results will be affected if air
than one cookie sheet, one 13x9x2-inch cake pan
flow is blocked,
or two 9-Jnch round cake pans on one rack.
* Stagger pans when baking on two racks so one pan
Cookware material plays an important part in baking re-
is not directly over another pan.
suits. Always use the type and size of pan called for in
the recipe. Cooking times or cooking results may be af-
* Allow two inches between the pans or between the
fected if the wrong size is used.
pan and the oven walls or door.
* Shiny metal pan reflects heat away from the food,
Check the cooking progress at the minimum time
producestighterbrowningand a softercrust. Use
recommended in the recipe. If necessary, continue
shiny pans for baking cakes or cookies.For opti-
checkingat intervalsuntilthe food is done. If the oven
mum bakingresults,bake cookiesand biscuitson
dooris openedtoofrequently,heat willescapethe oven;
a fiat cookie sheet. If the pan has sides, such as a
this can affect baking results and wastes energy.
jelly roll pan, browning may not be even.
* Dark metal pan or a pan with an anodized (dull)
If you add additional ingredients or alter the recipe,
bottom absorbs heat, producesdarker browning
expectcookingtimesto increaseor decreaseslightly.
Roasting Tips
Roastingis the method for cooking large, tender cuts of
ing. As the fat on top of the roast melts, the meat is
meat uncovered, without adding moisture. Most meats
bastednaturally,eliminating the needfor additional bast-
are roasted at 325°E It is not necessary to preheat the
ing.
oven. Place the roasting pan on either ef the two lowest
rack positions.
The cooking time isdetermined bythe weight of the meat
and the desired doneness. 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-
Some good choices are: Beef rib, ribeye, top round, high
ter 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 of the roast if added before cooking,
wanted. As the meat stands, the temperature will rise.
Place the meat fat-side-up on a rack in a shallowroast-
NOTE: For more information on cooking meat I
ingpan.Placingthemeatonarackholdsitoutofthedrip-
and poultry, contact the USDA Meat & Poultry
pings,thusallowingbetterheatcirculation foreven cook-
Hotline at 1-800-535-4555.
PAGE8
Hide quick links:
Advertisement
Table of Contents
