Spreads heat qurckly and evenly Best for Iryrng, brarsrng and pot roasts.
Slow to change lemperature and holds heat. Good for browntng. frying and stewrng.
Oulck to change temperature. Great for gourmet cwkrng,
wane sauces and egg cookery
Tin-linrng will wear thin with
use and must be relrnned lo avord a porsonous reactron between the copper, the heat and the food
Slow to change temperature
Best for long, low heat cookrng wrth a Irqurd.
Porcelatn enamel over Steel IS long lastrng, starn and scratch resrstant How well It heats depends upon the type of
steel used Best for cookrng soups and other lrqurds
Usually combrned with other metals such as alumrnum, copper or carbon steel. These other metals make the
cookware heal more quickly while Ihe stainless steel makes II strong and long lasting. Best for frying, sauces, soups,
vegetables and egg cooklng
Absorbs heat faster than glass or steel and conducts heat well. Produces delicate browning,
tender crusts, and
of roasts. Best for cakes, muffins, quick breads, cookies and roasting.
Because this cookware
absorbs heat qurckly and holds it well, you should lower your oven temperature
Gives food a deep. crusty brown top. Best for casseroles
Teflon, Dull or
Absorbs heat quicker than shinny cookware.
Lower your oven temperature
25oF (except for pastry). Good for
pies and other foods baked in pastry shells.
Can I use special cooking equrpment.
lrke an orrental wok, on my cooklop
Yes, if you use a support ring that is vented (with holes).
rings should not be used
because they trap the heat under the element and
damage the cooktop.
COMMON BAKING PROBLEMS AND CAUSES
CAKE RISES UNEVENLY
Range or oven rack not level
Batter spread unevenly I"
Pans loo close to oven wa I or rack loo crowded
CAKE HIGH IN MIDDLE
Too much flour
Oven temperature loo hrgh
CAKE NOT DONE IN CENTER
Wrong sue pan
Pan not centered rn oven
Too much shortening, llquld or sugar
Pan tw small
oven dwr opened tw often
Tot much leavenin
or stale leavenrng
afIer a 2 ding flour
BOTTOM PIE CRUST SOGGY
to sland rn pre shell before baking
too low at start of bakrn
Crust and/or frllrng not allowed to coo before filling
EDGES OF PIE CRUST
Edges 01 crust too thtn or tw high
Oven too full or pans tw close together
COOKIES AND BISCUITS
BURN ON BOTTOM
Oven preheat time too short
Pan tw deep or tw large
Used dark pans
Used incorrect rack poWron
FOOD NOT DONE AT END OF COOKING TIME
set tw low
Oven tw crowded
Oven door opened too often
Alumrnum loll blockrng arr movement