ABOUTCOOKING
BAKING TIPS
Use a reliable recipe and accuratelymeasurefresh ingredientsCarefully. follow directions for oven temperatureand cookingtime. Preheatovenif
recommended.
Use the correct rack position. Bakingresultsmay be affectedif the wrongrackpositionis used.
•Top browning may be darker if foodis located towardthe top ofthe oven.
•Bottombrowningmay be darker if food is located towardthe bottomofthe oven.
Bakewarematerialplaysan importantpart in baking
results.Alwaysuse the typeand size of pancalledfor in
the recipe.Cookingtimesor cookingresultsmay be affectedifthe wrongsize is used.
•Shiny metal pan reflectsheat awayfromthe food, produceslighterbrowninganda softercrust. Use shiny pans for bakingcakes orcookies,
•Dark metal pan ora pan with an anodized(dull) bottom absorbsheat, producesdarkerbrowningand a crispercrust.Usethis typeof pan for pies,pie crustsor bread.
•Foroptimumbakingresults,bakecookiesand biscuits ona flat cookiesheet. Ifthe pan has sides,such as a jellyrollpan, browningmay notbe even.
•If
•If usinginsulatedbakeware,expectcookingtimes to increaseslightly.It is not necessaryto adjustthe oven temperature.
Checkthe cooking progress at the minimumtime recommendedin the recipe.If necessary,continue
checkingat intervalsuntilthe food isdone.If the oven dooris openedtoofrequently,heat willescapefromthe oven;thiscan affectbakingresultsand wastesenergy.
If you add additional ingredientsoralterthe recipe, expectcookingtimesto increaseor decreaseslightly.
ROASTINGTIPS
Roastingis the method for cooking large, tender cuts of meatuncoveredwitho,utaddingmoisture.Most meatsare roastedat 325°F. It isnot necessaryto preheatthe oven.
•For best resultsuse tendercuts of meat
•Some goodchoicesare: Beef rib,ribeye,top round, highqualitytip and rumproast,porkloinroast,leg of lamb,veal shoulderroastand curedor smokedhams.
•Placethe meat
roastingpan. Placingthe meat on a rack holdsitoutof the drippings,thusallowingbetterheatcirculationfor even cookingAs. the fat ontop of the roastmelts,the meat isbastednaturally,eliminatingthe needfor additionalbasting.
•The cookingtime is determinedbythe weightofthe meat and the desireddoneness.
•For moreaccurateresults,use a meatthermometer. Insert it so the tipis inthe centerof the thickestpartof the meat. It shouldnottouchfat or bone.
•Removethe roastfrom the ovenwhen the thermomete_ registersthe desiredaloneness.
NOTE: For more informationboutfoodsafety, call USDA'Ms eat & PoultryHotlineat
Forcookinginformation,writeto the NationalCattle- men'sBeefAssociation,444 North MichiganAvenue,
Chicago,Illinois60611,orcall
