helpful cooking information
HOW TO CHOOSE OVEN
COOKING UTENSILS
CASSEROLE | PiE PAN | BEAN POT |
Ovenproof Glass | Ovenproof Glass | Pottery, |
|
| Ceramic Cookware |
The correct pan makes baking easier and will give you the best results, Use the pan size shown in the recipe Warped or darkened pans wont give you even browning results or level baked goods
Ovenware comes in a number of materials and finishes Understanding how these materials react to oven heat wdl help you get the browning and crusts you wish Aluminum is best for cakes, muffins some quick breads cookies and roasting AIuminum is ideal for a lightly browned tender crust It absorbs heat more slowly than
steel or glass For roasting it will spatter less than porcelain or sleet pans
The ovenware, shown above will give your food deep,
musty brown surfaces They absorb heat quickly and hold it When baking in these kinds of cookware lower oven
temperature 25 °
You can find a compl_'e line of glass/ceramic and metal cookware in larger Sears Stores and in the Sears Catalog.
HOLDING AND WARMING
OVEN-COOKED MEALS
Cooking alt or pad of a meal in the oven at one time makes serving the meat a relaxed and easy effort, especially when you're having guests. Some cooked foods can safley be held at "keep warm" temperatures for 2 to 3 hours after cooking is finished
Oven Temperature setting (degrees F)
HOLD-WARM CHART
Uses
Keep cooked roasts warm (uncovered whole)
Warm baked products, such as pies and pastries, to serving temperatures
Warm or
French fried food (loosely covered} Casseroles, vegetables (covered) Baked potatoes (foil wrapped)
Bacon, pancakes, waffles, pizza (loosely covered)
Mashed potatoes (covered}
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