Getting the Most Out of Your Appliance
Another simple test to determine even heat distri- bution 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 | |
Getting the Most Out of Your Oven | ||
Oven Cooking Guide |
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Rack Position |
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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. | |
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| 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. | |
English 24
