Section 6: Baking, Broiling and Roasting
Baking, Broiling and Roasting
Standard Baking
This is the traditional “radiant heat” style of cooking. You may choose this method of cook- ing for your tried and true recipes. As with all radiant style ovens, it will be necessary to preheat the oven, especially for baked goods. Usually your recipe will state whether or not preheating is required. When roasting meats from frozen to finish, usually preheating is not required. However, allow 1/3 to 1/2 more cooking time depending on the size of the cut. To assure desired degree of doneness, use a meat thermometer for meats and poultry.
Refer to Appendix “A” for temperature and cooking times.
Standard Broiling
This method of cooking is used to transfer high heat over a short period of time to food placed in close proximity to the broiler element. Usually used to brown the surface of food, such as meringues, steaks and roasts.
Place meat on the broiler pan (add water to the bottom of the pan to reduce smoking) and place on the third or fourth rack depending on the food and your personal tastes.
Roasting / broiler rack may be locked on broiler pan and placed on second or third rack.
Refer to Appendix “A” for temperature and cooking times.
Radiant Heat Pattern
Diagram shows how heat is radiated from the elements, during the cooking process.
(fig 14)
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