Getting the Most Out of Your Appliance

Another simple test to determine even heat distribution across the cookware bottom is to place 1” (25.4 mm) of water in the pan. Bring the water to a boil and observe the location of the bubbles as the water starts to boil. Good, flat cookware will have an even distribution of bubbles over the bottom surface area.

Match Pan Diameter to Flame Size

The flame should be the same size as the bottom of the pan or smaller. Do not

 

use small pans with high flame settings as the flames can lick up the sides of the

 

pan.

 

Place oversized pans that span two burners front to rear, not side to side.

 

Tight Fitting Lids – A lid shortens cooking/boiling time by holding heat inside the

 

pot.

Cookware Tips

• Use of pots and pans with rounded (either concave or convex) warped or

 

dented bottoms should be avoided. See drawings.

 

• Make sure the bottom of the pot or pan being used is clean and dry.

 

• Use pots and pans with thick, smooth metal bottoms.

Specialty Pans

Specialty pans such as griddles, roasters, pressure cookers, woks, water bath

 

canners and pressure canners must have the same features as described above.

 

Use only a flat-bottomed wok.

Getting the Most Out of Your Oven

Oven Cooking Guide

 

Rack Position

 

 

 

6

• RACK POSITION 6 (highest position) – melting cheese, broiling thin foods

5

• RACK POSITION 5 – broiling most meats, toasting bread

4

• RACK POSITION 4 – broiling thicker meats

3

• RACK POSITION 3 – most baked goods when baking on one rack, such as

on cookie sheet or baking pan, cakes, frozen foods, biscuits, brownies,

2

muffins

1

 

• RACK POSITION 2 – Used for pies, casseroles, breads, bundt or pound

 

cakes, small roasts or poultry.

 

• RACK POSITION 1 (lowest position) – Use for angel food cake, large

 

roasts, turkey.

 

 

 

Figure 14: Rack Positions

Multiple Rack Cooking

When using multiple racks, follow the placement recommendations below.

 

• Two rack: Use rack positions 2 and 5.

 

• Three rack: (for convection bake): Use positions 1, 3 and 6.

Pan Placement

Baking results are better if pans are placed in the center of the oven. If baking

 

more than one pan on a rack, allow at least 1" to 1 ½” of air space around the pan.

 

When baking four cake layers at the same time, stagger pans on two racks so that

 

one pan is not directly above the other. To allow for best baking results stagger

 

pans as shown in the graphic below.

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