10
BAKING OF CONVENIENCE FOODS
In general, follow the package directions for temperature and time. However, lower the temperature by
25°F
. for more even cooking of larger items, frozen foods (except waffles and pancakes) and packaged
casserole mixtures. There is such a wide choice of convenience foods on the market and variations in packaging,
quantities and initial temperatures (frozen, refrigerated and shelf temperature) that it’s best to follow the package
instructions. Check the food 5 to 10 minutes before the time is up; you may need to adjust the time and/or temperature
for best results.
Here are some tips for different types of convenience foods:
- If directions call for placing the food container on a metal pan or cookie sheet to avoid spills or to aid
even cooking, use the shallow pan provided. Use it or the cookie sheets provided for foods, such as
rolls, cookies, turnovers or frozen French fries, breaded fish or chicken pieces, that are placed directly
on a pan or cookie sheet.
- Some frozen foods come in “oven-proof” plastic or paper containers which can be cooked in a
microwave oven and, within limits, a conventional oven. Be sure to follow directions for maximum bak-
ing temperature. The container can melt or scorch if too high a temperature is used. To be on the safe
side, set the oven 25°F. lower than the recommended temperature.
-When baking packaged mixtures (such as scalloped potatoes, macaroni and cheese, brownies, corn
bread, coffeecake and cake mixes) check the package directions for recommended sizes of pan, casserole
or dish and the proper baking times for each. A 9-inch round or an 11/7 - by 11/2 inch rectangular pan
will fit in the oven with room on all sides for air circulation.
Layer cake mixes can be baked one layer at a time in a 8- or 9-inch round pan or all of the batter in a 3-
inch deep 9-inch round bundt or spring-form pan.
Chapter 2-Using the control and setting the modes
We recommend cooking chicken, roasts and small fowl directly on the broiling rack
resting on the dripping-pan (see fig. on the left) to avoid fat spattering onto the sides
of the oven and dripping onto the bottom. See the following sections for further
details.
IMPORTANT
FOOD
TEMPERATURE SET-
TING/DISPLAY
INDICATOR
APPROX. TIME
NOTES AND TIPS
Whole chicken 3-
3.5 lbs. Unstuffed.
Pork Loin or Rib
Roast, 2 - 4 lbs.
Pork Baby Back Ribs
1.75 - 2 lbs. in 6 - to
10 - inch strips.
350°F
325°F
300°F for 20 min. then
BROIL for 30 min.
75 min. or until internal
temperature of 175°F in
thigh and breast
90 min. or until internal
temperature of 170°F is
reached.
Total time 50 min. or
until brown and very
tender.
Roast in shallow pan with broiling
rack inverted, with shelf in position 1
Roast as for whole chicken. Broiling
rack may be in its higher position if
oven space allows.
Use pan without rack, lined with foil,
on shelf position 1. See recipe to fol-
low for full directions.
Beef Sirloin or Rib
Roast 3 - 5 lbs,
boned.
Cornish Hens 1.5
lbs. each, two split
into four halves.
350°F
350°F
20 min./lb. for rare
25 min./lb for medium
30 min./lb. well
45 - 50 min. or until ten-
der and juice is clear
when pierced with fork.
Have roast tied for even cooking.
Use broiling rack in low or high
position as oven space allows.
Roast on pan with broiling rack in high
position, skin side up. Brush with
orange marmalade or honey. Turn
and brush several times until done.
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