Baking; How To Measure Pans - Magic Chef CGR3742CDT Owner's Manual

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UTENSILS
BAKING
I
1. Use the size utensil recommendedin the
recipe- DONOToverorunderfill theutensil.
Always allow for expansion of foods or
liquids.
HOWTO MEASURE PANS
Be sure your pans are the kind and size
specified in the recipe. The size of some
cookware is expressedin liquid measure-
ment at its level full capacity.
Measuretip insideel bake-
warefarlength,widther
dlamMlf:measure perpendi-
cular insidefar depth.
Sizesfor skillets ar frypmss
andorlddlais are statedas the
top outside dimensions, ex-
clusiveof handles,
2. Whenusingmorethan one utensilin oven,
stagger them on the same rack or on two
racks so that one is not directly belowthe
other- makesurethatthe pansdo nottouch
and are at least 11h to 2 inchesaway from
the ovenwalls and otherpans.
NUMBER
OFPANS
1
2
3-4
RACK
POSITION
2or3
2or3
2or3
PLACEMENT
center
oppositecornersand at
least 11h to 2 inches
apart.
oppositecorneron two
racks so that no pan is
aboveorbelowtheother.
29
3. Choose the correctutensilfor what youare
baking.
a. Shiny utensils- reflectheat thebest and
will producea lightevencruston cakes
and pies.
b. Rough,dark or dull utensils- absorb
heat and will producea heavier,darker
crust.
c. Glassutensils-absorbheat- you should
turn your oven down25° lowerthan the
suggested temperature when using
glass - they producea heavier crust.
METHODS
Bake- To cook by dry indirect heat until food
begins to brown or dry the exterior surface
and interior has reached desired temperature.
Defrostor Thaw - To melt ice crystals from
frozen foods by placingin a warm oven.
a. Place in deep pan to catch run-off.
b. Place in 150°F oven (most foods defrost
approximately four times faster than at
room temperature).
c. Cook foods immediatelyafter defrosting.
d. NEVER refreeze.
Rout - To bake slowly, (at approximately
325°F) tender cuts of meats, in an uncovered
pan.
a. Calculate cooking time per pound.
b. Set meat fat side up so it will baste itself.
c. Place on lowest shelf.
d. Insert meat thermometer to measure
internal temperature.
e. Allow meat to stand 15-20 minutes, before
carving. The internal temperature will rise
5°F during standing time.