KitchenAid KESC300 Use And Care Manual page 27

sing and Caring forYour Oven
Using aluminum foil in the oven
NOTE: Do not line the oven bottom with foil
or other liners. It could affect the oven
surface as well as the quality of your baking.
• Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
• Use aluminum foil to catch spillovers
from pies or casseroles by placing foil on
the oven rack below. Foil should be turned
up at edges and be at least 1 inch (2.5 cm)
larger than dish.
• Place tent-shaped foil loosely over meat
or poultry to slow down surface browning
for long-term roasting. Remove foil for the
last 30 minutes.
• Use narrow strips of foil to shield piecrust
edges if browning too quickly.
Roasting tips
• Roast meats fat-side up in a shallow pan
using a roasting rack.
• Use a roasting pan that fits the size of the
food to be roasted. Meat juices may over-
flow the sides of a pan that is too small.
Too large of a pan will result in increased
oven spatter.
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
• Use an accurate meat thermometer to
determine when meat has reached desired
degree of aloneness. Insert the thermom-
eter into the center of the thickest portion
of the meat or inner thigh or breast of
poultry. For an accurate reading, the tip
of the thermometer should not touch fat,
bone, or gristle.
• After reading the thermometer once,
push it further into the meat ½ inch
(1.2 cm) or more and read again, tf the
temperature drops, return the meat to the
oven for more cooking.
• Check pork and poultry with a thermom-
eter in two to three places to ensure
adequate doneness.
• Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
NOTE: See "Bake or Roast" in this section
for additional roasting tips.
27