USING A MEAT THERMOMETER
Insert the thermometer into the center of the largest muscle of meat, or in the inner thigh or breast of poultry. For an accurate reading, the tip of the ther- mometer should not touch bone or gristle or rest in a pocket of fat.
As the meat cooks, the thermometer may slip from its original position. If the reading of the thermometer seems unusually high for the length of time the meat
has cooked, check the thermometer and reposition it if necessary.
If you let a roast stand 10 to 20 minutes after you remove it from the oven, it will be easier to carve and
the internal temperature will raise as it stands. Remove
the roast from the oven when the thermometer reads
5OF to lOoF less than the internal temperature you desire. If you do not plan to let the roast stand, leave
the meat in the oven until the full temperature is reach- ed.
RACKANDPANARRANGEMENT
Put oven rack(s) in place before turning on the oven. Rack positions are numbered 1 to 4, starting at the bot- tom with number 1. In general, when using only one rack, position No. 2 should be used. When using two racks, positions No. 2 and 4 work best.
Pans too close to each other, to oven walls or to the oven bottom block the free movement of air. Improper air movement causes uneven browning and cooking.
Normally there should be 1 % to 2 inches of air space on all sides of each pan in the oven. See tips below.
When using a | large | flat | When | baking | a sponge or | |||
pan | that | covers | most | of | angel | food | cake, | center |
the | rack, | center | on | one | on one | rack | in the | lowest |
rack. |
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L | - | J | ~~ | J |
Sheet | Cake, Cookies, |
| Angel | Food or |
| Biscuits |
| Sponge | Cake |
The pan or pans using When using two racks the least amount of rack and several pans, stagger area should be placed on them so no pan is directly
the lower of the two racks. above another.
Cake Layers, | Pies, | Cake | Layers, Pies, |
Casseroles, | 3 Pans | 4 Pans | (staggered) |
CHOOSING | OVEN | COOKWARE |
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Aluminum |
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| Absorbs | heat |
| faster | than | glass | or | steel and | conducts | heat |
| well. | Produces | delicate |
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| browning, | tender crusts, | and reduces | spattering | of roasts. | Best | for | cakes, | muffins, |
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Ovenproof |
| Glass/ | 1 Because | this | cookware | absorbs | heat | quickly | and | holds it | well, you should lower your |
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I Potterv |
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| 1 oven | temoerature | 25 | OF. Gives | food | a | deeo. | crustv | brown | too. | Best | for casseroles. | 1 | ||||||
Teflon: | Dull or | Absorbs | heat | quicker | than | shiny | cookware. | Lower | your | oven |
| temperature | 25 OF (ex- |
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Darkened |
| Cookware | cept | for | pastry). | Good | for | pies | and other foods baked in | pastry | shells. |
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