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USING THE OVEN
Use a reliable recipe and accurately measure fresh
Check the cooking progress at the minimum ti
ingredients. Carefully follow
directions for oven
recommended inthe recipe.If necessary, c ontinuechec_
temperature and cooking time. Preheat oven if
at intervals untilthe foodis done.Ifthe ovendoorisoper
recommended,
toofrequently, heatwillescapefromtheoven;thiscanaft
bakingresultsand wastesenergy.
Use the correct rack position. Bakingresultsmay be
affectedif the wrongrackposition is used.
If you add additional ingredients, use differentpans,
Topbrowningmay be darkerif foodislocated toward
alter the recipe, expect cookingtimes to increase
the topof the oven.
decreaseslightly.
Bottom browning may be darker if food is located
towardthe .bottomof the oven.
If using two racks for baking, allow enough space
between the racks for proper air circulation.Browning
and cookingresultswill beaffected ifairflow isblocked.
Most meats are roasted at 325°F. It is not necessary
preheatthe oven. Placethe roastingpan on eitherofthe t_
Cookware material plays an important part in baking
lowest rack positions.
results. A lwaysusethe typeandsize ofpan calledfor in the
recipe.Cooking times or cooking resultsmaybe affectedif
Use tendercutsof meat weighingthree poundsor mor
the wrong size is used.
Some good choicesare beef rib, ribeye,top round, hi_
Shiny metal pan reflects heat away from the food,
qualitytipand rump roast,porkloinroast,leg of lamb,ve
produces lighterbrowning anda softercrust.Use shiny
shoulderroastand curedor smokedhams.
pansfor bakingcakes orcookies.
-_ Dark metal pan or a pan with an anodized (dull)
Seasonmeat,if desired,eitherbeforeor afterroasting. R u
bottomabsorbsheat,produces darkerbrowning anda
intothe surfaceof the roastif addedbeforecooking.
crispercrust.Usethistypeof panfor pies, piecrustsor
bread.
Placethe meatfat-side-upon a rackin a shallowroastin
Foroptimumbakingresults,bakecookiesand biscuits
pan.Placingthemeatona rackholdsitoutofthe dripping,'
on a flat cookiesheet.If thepan has sides, suchas a
thusallowingbetterheatcirculation forevencooking. A sth,
jelly rollpan, browningmay not be even.
fat on top of the roast melts, the meat is basted naturall_
If usingheatproofglassware,ordark pans such as
eliminating the needfor additional b asting.
Baker's Secret reducethe oventemperatureby25°F
exceptwhenbaking piesorbread.Usethesamebaking
The cookingtime is determined by the weightof the mea
time as calledfor in the recipe,
and the desiredaloneness. F ormoreaccurateresults,use
a meat thermometer. Insertitsothetipisinthecenterof th_
Allow hot airto flow freelythrough the ovenforoptimum
thickestpart of the meat. Itshouldnottouchfat or bone.
bakingresults. Improper p lacementof pansin the ovenwill
block air flow and may resultin unevenbrowning.For
Removethe roastfrom the oven when the thermometer
optimum browning and evencooking results:
registers the desireddoneness.
•- Donot crowda rackwithpans.Neverplacemorethan
one cookiesheet, one 13xgx2-inchcake pan or two
NOTE_ For more informationabout food safety, call l
9-inchroundcake pansonone rack.
USDAs Meat & PoultryHotlineat 1-800-535-4555.For _1
Staggerpanswhen baking ontwo racksso one pan is
cookinginformation writeto the NationalLiveStockand I
not directlyoveranotherpan.
Meat Board, 444 North Michigan Avenue, Chicago,I
Allowoneortwoinchesbetweenthe pans or between
Illinois60611.
I
the pan andthe ovenwalls or door.
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