Baking Tips
Use a reliable recipe and accuratelymeasurefresh ingradients.Carefully follow directions for oventemperature and cookingtime. Preheat ovenif recommended. Use the correct rack position. Bakingresultsmay be affectedifthewrong rackis used. * Top browning may be darker if food is located toward the top of the oven. * Bottom browningmay be darker if food is located towardthe bottomof the oven. * When using two racks for baking, allow enough space between the racks for proper air circulation. Browning and cooking results will be affected if air flow is blocked, Cookware material plays an importantpart in bakingresuits. Always use the 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 reflects heat awayfrom the food, produceslighterbrowningand a softer crust.Use shiny pans for bakingcakes or cookies.For optimum bakingresults,bake cookiesand biscuitson a flat cookiesheet. Ifthe pan has sides,suchas a jelly roll pan,browning may not be even. * Dark metal pan ora pan with an anodized (dull) bottom absorbs heat, producesdarker browning anda crispercrust.Usethistype of panfor pies,pie crustsor bread. * If using oven-proof glassware, or dark pans such as Baker's Secret reducethe oventemperalure by25°F exceptwhenbakingpiesor bread.Use the same baking time as called for in the recipe. Allow hot air to flOWfreely through the oven for optimum bakingresults.Improperplacementof pansin the ovenwillblockair flowand mayresultin unevenbrowning. Foroptimumbrowning and even cookingresults: * Do not crowd a rack with pans. Never place more than one cookie sheet, one 13x9x2-inch cake pan or two 9-inch round cake pans on one rack. * Stagger panswhen bakingon 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 recommended in the recipe. If necessary, continue checkingat intervalsuntilthe food is done. If the oven door is openedtoofrequently, eatwillescapethe oven; h thiscan affect bakingresultsand wastesenergy. If you add additional ingredients or alter the recipe, expect cookingtimesto increaseor decrease slightly.
Roasting Tips
Roasting is the methodforcookinglarge,tendercuts of meat uncovered,withoutadding moisture. Mostmeats are roasted at 325°F. It is not necessary to preheatthe oven. Place the roasting pan on either of the two lowest rack positions. Usetender cuts of meat weighing three pounds or more. Some goodchoices are: Beefrib, 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 intothe surface of theroastif added beforecooking, Place the meat fat-side-up ona rack ina shallow roastpings,thusallowingbetterheatcirculation foreven cookingpan. Placingthemeatonarackholdsitoutofthedriping. As the fat on top of the roast melts, the meat is bastednaturally, liminating need foradditionalbaste the ing. The cooking time is determined by the weight ofthe meat and the desired doneness. For more accurate results, use a meat thermometer, insert it so the tip is in the 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 doneness wanted. As the meat stands, the temperaturewill rise. I NOTE: For more information on cooking meat Hotline at 1-800-535-4555. I and poultry, contact the USDA Meat & Poultry
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