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 affected if the wrong rackis used. * Top browning may be darker if food is located towardthe top of the oven. * Bottom browning may be darker if food is located towardthe bottom of 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 important part in baking resuits. 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 away from the food, producestighterbrowningand a softercrust. Use shiny pans for baking cakes or cookies.For optimum bakingresults,bake cookiesand biscuitson a fiat cookie sheet. If the pan has sides, such as a jelly roll pan, browning may not be even. * Dark metal pan or a pan with an anodized (dull) bottom absorbs heat, producesdarker browning and a crisper crust. Use thistype of pan for pies, pie crusts or bread. * If using oven-proof glassware, or dark pans such as Baker's Secret reduce the oven temperature by 25°F exceptwhen bakingpies or bread.Use the same baking time as called for in the recipe. Allow hot air to flow freely through the oven for optimum baking results, improper placementof pans in the oven willblockairflow and may resultin uneven browning. For optimum browning and even cooking results: * Do not crowd a rack with pans. Never place more than one cookie sheet, one 13x9x2-inch cake pan or two 9-Jnch round cake pans on one rack. * 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 recommended in the recipe. If necessary, continue checkingat intervalsuntilthe food is done. If the oven dooris openedtoofrequently,heat willescapethe oven; this can affect baking results and wastes energy. If you add additional ingredients or alter the recipe, expectcookingtimesto increaseor decreaseslightly.
Roasting Tips
Roastingis the methodfor cooking large, tender cuts of meat uncovered, without adding moisture. Most meats are roasted at 325°E It is not necessary to preheat the oven. Place the roasting pan on either ef 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 intothe surface of the roast if added before cooking, Place the meat fat-side-up on a rack in a shallowroastingpan.Placingthemeatonarackholdsitoutofthedrippings,thusallowingbetterheatcirculation foreven cooking. As the fat on top of the roast melts, the meat is bastednaturally,eliminating the needfor additional basting. The cooking time isdetermined bythe weight of the 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 temperature will rise. NOTE: For more information on cooking meat I and poultry, contact the USDA Meat & Poultry Hotline at 1-800-535-4555.
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