USINGYOUR OVEN
Baking Tips
Use a reliable recipe and accurately measure fresh ingredients. Carefully follow directions for oven temperature and cooking time. Preheat oven if
recommended.
Use the correct rack position, Baking results may be affectedif the wrongrack is used.
Top browningmay be darker if foodislocatedtoward thetop of the oven.
Bottom browningmay be darker if food is located towardthe bottomof theoven.
When using two racks for baking, allow enough space between the racks for proper air circulation. Browning and cookingresults will be affectedif air flow is blocked.
Cookware material plays an important part in baking
results. Always usethe type and size of pan called for in the recipe. Cooking times or cooking results may be affected if the wrong size is used.
Shiny metal pan reflectsheat away from the food, produceslighterbrowningand a softercrust. Use shiny pans for baking cakes or cookies,
Dark metal pan or a pan with an anodized (dull) bottom absorbsheat,producesdarkerbrowninganda crispercrust.Use thistype ofpan forpies, piecrustsor bread,
•For optimumbakingresults,bakecookiesand biscuits on a flat cookiesheet. If the pan has sides,such as a jettyroll pan, browning may not be even.
•If using heatproof glassware, or dark pans such as Baker'sSecret reducethe oventemperatureby 25°F exceptwhen baking piesor bread. Use the same baking timeas calledfor in the recipe.
Allow hot air to flow freely through the oven for optimum baking results.Improperplacementof pansin the ovenwill
block air flow and may result in uneven browning. For optimumbrowningand even cookingresults:
Do not crowd a rack with pans. Never place morethan one cookie sheet, one
Stagger pans when baking on two racks so one pan is not directly over another pan.
•Allow two inches between the pans or between the pan and the oven walls or door.
Check the cooking progress at the minimum time
recommendedinthe recipe.Ifnecessary,continuechecking at intervalsuntilthe food is done. if the oven door is opened
too frequently, heat will escape the oven; this can affect baking results and wastes energy.
If you add additional ingredients, use differentpans, or alter the recipe, expect cooking times to increase or decreaseslightly.
Roasting Tips
Roastingisthemethodforcookinglarge,tendercutsofmeat uncovered, without adding moisture. Most meats are roastedat 325°F. It is not necessaryto preheatthe oven. Place the roasting pan on either of the two lowest rack positions,
Use tender cuts of meat weighing three pounds or more. Some good choices are: Beef rib, ribeye, top round, high
quality tip and rump roast, pork loin roast, leg of lamb, veal shoulder roast and cured or smoked hams.
Season meat, if desired, either before or after roasting. Rub into the surface of the roast if added before cooking.
Place the meat
fat on top of the roast melts,the meat is basted naturally, eliminatingthe need foradditionalbasting.
The cooking time is determined by the weight of the meat
and the desired doneness. For more accurate results, use a meatthermometer. Insert it so the tip is inthe center of the
thickest part of the meat. It should not touch fat or bone.
Remove the roast from the oven when the thermometer registers approximately 5°F below the desired degree of doneness. As the meat stands, the temperature will rise.
NOTE: For more information on cooking meat and poultry,contact the USDA Meat & Poultry HoUlneat
